Chickpea Walnut Vegan Bolognese

This Vegan Bolognese Sauce is hearty and delicious. It’s easy to make and perfect over a bowl of pasta or layered in lasagna. A handful of plant based pantry staples create the craveable meaty texture and rich flavor.

This vegan pasta sauce is by no means a traditional bolognese. But it does have rich, savory flavor and a hearty, “meaty” texture just like any good vegan ragù.

It’s easy to make with pantry staples and is sure to become a family favorite!

Ingredients you need

Ingredients notes and substitutions

Protein ~ Crumbled chickpeas and walnuts create that perfect texture that resembles ground meat in this vegan bolognese sauce.

I use a food processor to make quick work of this step. You just want to pulse them about 5 to 6 times. Do not over-process or the chickpeas will turn to paste…and that is a texture you do not want in this dish!

If you don’t have a food processor, you can use a sharp knife to finely chop the chickpeas and walnuts.

If you prefer a smooth pasta sauce, try my spicy marinara sauce.

Aromatics ~ Garlic is not typical in traditional bolognese, but I love the flavor, so I use it. You can use it or not…personal preference.

The onion adds flavor and also adds to the texture.

Tomatoes ~ A couple tablespoons of tomato paste bring a rich, savory flavor and crushed tomatoes provide the sauciness.

Herbs ~ I like a combination of dried basil and oregano for this hearty pasta sauce. If you have Italian seasoning, that works just as well.

Flavorings ~ Because chickpeas and walnuts don’t provide the same meaty flavor as using actual beef, we’ve got to punch up the umami in other ways. Red wine, tamari, balsamic vinegar and plenty of salt and pepper get the job done perfectly.

The alcohol in the red wine will burn off, so it’s safe to serve to the whole family. However, if you avoid alcohol, feel free to leave it out and use additional vegetable broth instead.

Choose a gluten-free tamari, if needed. Liquid aminos or soy sauce (which is not gluten-free) can be used instead.

How to make the recipe

Sauté the onions in oil until soft and translucent. Add the garlic, salt, pepper, and dried herbs and sauté until fragrant (1).

Add the tomato paste (2) and stir to combine until it’s completely mixed in (3).

Add the red wine (or veggie broth) and stir (4). Let this simmer until most of the liquid has been absorbed.

Add the processed chickpeas and walnuts (5) and stir to combine (6).

Add the tamari, crushed tomatoes, and remaining vegetable broth (7).

Stir well and simmer for 15 minutes until thick and bubbly (8).

Serving suggestions

This vegan bolognese sauce is perfect over a big bowl of pasta. Typically, bolognese is served with wide, flat noodles like tagliatelle, pappardelle or fettuccine. Tube shaped pasta also works well, also, like penne or rigatoni. But, truly, any kind of pasta is fine…choose a gluten-free variety if you like or need.

It would be perfect layered in lasagna.

For a lower carb option, serve this vegan ragù over zucchini noodles (a.k.a. zoodles) or spaghetti squash.

You could also ladle a big scoop over a baked potato or simply dunk some crusty vegan garlic bread into it.

And don’t forgot to sprinkle a generous helping of Vegan Parmesan Cheese over the top!

Storage/Freezing

For best results, store the sauce separately from the pasta.

Store leftovers in an air-tight container in the fridge for 4 to 5 days.

You could also freeze this vegan bolognese. Make sure to cool the sauce completely before transferring to a freezer-safe container or plastic bag. It should keep well for up to 3 months.

Pro tips and tricks

~ Cook the pasta in well-salted water according to package directions for al dente. Choose gluten-free pasta, if desired.

~ Pulse the walnuts and chickpeas a few times just until they are mostly broken up and resemble a very coarse crumble. Do not over-processes!

~ Simmer the wine until most of the liquid is gone. This will ensure the alcohol has cooked off.

~Simmer the sauce until thick and bubbly. If the sauce is too thick, add some pasta cooking water or vegetable broth. Alternately, if the sauce is too thin, simmer uncovered a bit longer until some of the liquid evaporates.

~ Serve with wide flat noodles or medium-size tube shaped pasta, like rigatoni or penne.

~ Store the vegan bolognese sauce separately from the pasta.

FAQs

More vegan bolognese recipes

• Cauliflower Bolognese
• Mushroom Lentil Bolognese

More vegan pasta recipes

• Pasta with White Beans and Kale
• Creamy Mushroom Pasta
• Vegan Spinach Artichoke Pasta
• Vegan Mac and Cheese
• Mediterranean Pasta