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Fettuccine noodles with vegan bolognese garnished with fresh basil leaves.
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5 from 2 votes

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, like chickpeas and walnuts, create the craveable meaty texture and rich flavor.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Dish, Pasta
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 8
Calories: 563kcal

Ingredients

For the vegan bolognese

  • 1 cup chopped raw walnuts
  • 1 can (15 oz) chickpeas drained, rinsed and patted dry
  • 2 tablespoons olive oil use broth or water for an oil-free option
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt or to taste
  • 1 cup dry red wine or vegetable broth for an alcohol-free option
  • 1 tablespoon tamari
  • 1 can (24 oz) crushed tomatoes
  • 1 tablespoon balsamic vinegar

To serve

Instructions

For the bolognese

  • Add the chopped walnuts to a food processor and pulse into large crumbs. Add the chickpeas and pulse just 2 or 3 times to break down the chickpeas, but do not over-process or the chickpeas will become pasty. Set aside.
  • Heat the oil in a large, deep skillet over medium heat. Add the onions and sauté 5 to 6 minutes until soft and translucent.
  • Add the garlic, tomato paste, oregano, basil, and salt and mix until incorporated well.
  • Add the red wine and simmer until most of the liquid has evaporated.
  • Add the chickpea walnut mixture, tamari and crushed tomatoes. Stir well and simmer for 15 to 20 minutes until thick and bubbly, stirring occasionally.
  • Add the balsamic vinegar and stir through.

To serve

  • Cook pasta according to package direction in well-salted water until al dente.
  • Combine the past and vegan bolognese. Top with torn fresh basil and vegan parmesan cheese, if desired.

Notes

~ 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.

Storage/Freezing
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.

Nutrition facts calculated using regular wheat-based fettuccine. Different pasta varieties will yield different nutrition amounts.

Nutrition

Calories: 563kcal | Carbohydrates: 81g | Protein: 20g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 368mg | Potassium: 720mg | Fiber: 14g | Sugar: 14g