Classic Ragù Bolognese …. vegan style! This comfort food classic is transformed into a nutrition-packed plant-based meal made with an Italian soffrito base (fancy phrase for onion, celery, and carrots in a 2:1:1 ratio, aka the holy trinity to many Italian dishes), walnuts, mushrooms, and spices combined with your favorite marinara sauce and a splash of Red Wine. Toss with a traditional pasta (above) or add it to spaghetti squash (below) for extra plant-based goodness.
I give full credit for this recipe to my friend, Jiana, that posted about this genius recipe on her Facebook page. Thanks Jiana! What makes this recipe so awesome? 1)You can use whatever nuts you have on hand 2) It can be made start to finish in less than thirty minutes 3) It will give you all the comfort food feels. SOLD!
Walnuts are an excellent source of healthy fats, containing anti-inflammatory omega-3 essential fatty acids. They’re also rich in antioxidants and contain a healthy dose of manganese, copper, magnesium, vitamin B6 (biotin), folate, and phosphorus.
- 1 medium onion, chopped
- 1/2 cup carrot, chopped
- 1/2 cup celery, finely chopped
- 2 cloves garlic, minced
- Splash of red wine (optional)
- Vegetable stock to saute vegetables (or EVOO if not oil-free)
- 1/3 cup raw nuts (I use walnuts and sunflower seeds)
- 1 cup white mushrooms
- 1 Tbsp ground sage
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp black pepper
- 1 jar marinara sauce
- salt to taste
- Preheat pan over medium heat, saute onions, carrots, and celery in vegetable stock until onions are translucent. Add garlic and saute another minute or so. Slowly add red wine and let simmer until reduced by half.
- In the meanwhile, add raw nuts to food processor. Pulse 5 – 6 times. Add mushrooms, sage, cumin, oregano and black pepper. Pulse a few more times until mixture is “meaty” in texture.
- Add “meat” to pan, saute for another 5 minutes.
- Add marinara sauce and let simmer for 10-15 minutes.
- Combine with pasta or spaghetti squash.