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 mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Dish, Pasta
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 8
Calories: 563kcal
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
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.
~ 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.
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