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RECIPE
19 INGREDIENTS11 STEPS1HR

The Best “Meat” Sauce for Vegan Spaghetti

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Food by Maria
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This tasty meat sauce for a vegan spaghetti is super easy to make, is one pot, and loaded with protein from walnuts and mushrooms versus typical lentils.

1HR

Total Time
Food by Maria
Nourish Your Body. Nourish Your Life.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
4 cups
Mushrooms
1 cup
Raw Walnuts
2 Tbsp
1
Large  Onion , roughly chopped
2 ribs
Celery , roughly chopped
3
Medium  Carrots , roughly chopped
4 cloves
Large  Garlic
1/2 tsp
Crushed Red Pepper Flakes
1 tsp
Ground Cinnamon
1/2 tsp
Ground Cloves
2 Tbsp
1/4 cup
Tomato Paste
1 bottle
(680 mL)
Tomato Passata
I used organic
2 Tbsp
Vegetable Broth Paste
2 cups
Water
boiling
to taste
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Author's Notes

The longer you cook the sauce, the better, but if you’re in a pinch for time 30 minutes is perfect! This sauce is even better the next day. Will freeze well, for up to 3 months in a tightly sealed container. Always let red sauces cool before refrigerating.

Directions

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Step 1
Into a food processor place 1/2 of the Mushroom (4 cup) and process until finely ground. Remove mushrooms from the processor and repeat with the other 1/2 of mushrooms. When you process the mushrooms there will be larger chunks left as you process but don’t keep going. You don’t want to over-process them.
Step 2
Into the food processor add your Raw Walnuts (1 cup) and process till finely ground. Transfer walnuts to the bowl with the mushrooms.
Step 3
Into a large soup pot add your Olive Oil (2 tablespoon) and heat on medium-high heat for around 20 seconds before adding your mushroom and walnut mixture. Cook for around 6-8 minutes, stirring often to avoid burning. Cook until all the liquid has evaporated and the mixture has browned beautifully.
Step 4
Into the same food processor add your Onion (1), Celery (2 rib), Carrot (3), and Garlic (4 clove). Process till finely ground, but before the colors blend.
Step 5
Remove the mushroom and walnut mixture from the pot and transfer to a bowl.
Step 6
Into the same pot add your onion mixture and cook on medium heat for around 5-6 minutes, or until browned and fragrant. If the mixture starts to sticks to the bottom of the pot, simply add a little water bit by bit to help loosen the browned parts.
Step 7
To the mixture add your Crushed Red Pepper Flakes (1/2 teaspoon), Ground Cinnamon (1 teaspoon), Ground Cloves (1/2 teaspoon), Dried Basil (2 tablespoon), Dried Parsley (1 tablespoon), and Bay Leaf (1). Stir till well combined. Cook for around 1-2 more minutes.
Step 8
Now, push the cooked onions mixture to the sides and makes room for the Tomato Paste (1/4 cup). Cook on its own for a minute or so or until browned. Once browned stir the tomato paste into the onion mixture and transfer your walnut and mushrooms to the pot.
Step 9
Stir till well combined, increase heat and add your Tomato Passata (1 bottle) and Vegetable Broth Paste (2 tablespoon). Cook for around 5 minutes before adding your Water (2 cup) and bringing the mixture to a boil.
Step 10
Pot on your pot lid and simmer for around 25-30 minutes. Before serving taste for Salt (to taste) and Ground Black Pepper (to taste) and add as needed.
Step 11
Enjoy with your favorite pasta, garnished with parsley and a side of garlic toast!

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