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RECIPE
19 INGREDIENTS 11 STEPS 1hr

The Best “Meat” Sauce for Vegan Spaghetti

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.
The Best “Meat” Sauce for Vegan Spaghetti Recipe | SideChef
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.
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Nourish Your Body. Nourish Your Life.
https://www.foodbymaria.com/
1hr
Total Time
$4.14
Cost Per Serving

Ingredients

Servings
4
US / METRIC
4 cups
Mushrooms
1 cup
Raw Walnuts
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
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.

Cooking Instructions

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Step 1
Into a food processor place 1/2 of the Mushrooms (4 cups) 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 Tbsp) 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 ribs) , Carrots (3) , and Garlic (4 cloves) . 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 tsp) , Ground Cinnamon (1 tsp) , Ground Cloves (1/2 tsp) , Dried Basil (2 Tbsp) , Dried Parsley (1 Tbsp) , 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 Tbsp) . Cook for around 5 minutes before adding your Water (2 cups) 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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