Walnut Bolognese is a rich and hearty plant-based version of the traditional Italian meat sauce. By combining finely chopped walnuts with lentils, vegetables, and robust seasonings, this vegan-friendly dish delivers the comforting umami depth of a classic bolognese—without any meat. It’s perfect for serving over pasta or as a base for lasagna, and even better the next day.
Why You’ll Love This Recipe
- Completely plant-based and packed with protein
- Uses pantry staples and simple prep techniques
- Incredibly flavorful with a meaty texture from walnuts and lentils
- Freezer-friendly and perfect for meal prep
- A versatile sauce for pasta, lasagna, or stuffed vegetables
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Yellow onion, finely chopped
- Carrot, finely chopped
- Celery, finely chopped
- Garlic, minced
- Walnuts, finely chopped or pulsed in a food processor
- Cooked green or brown lentils
- Tomato paste
- Crushed tomatoes
- Red wine (optional, for deglazing)
- Vegetable broth
- Dried basil
- Dried oregano
- Salt and pepper, to taste
- Pasta of your choice (spaghetti, rigatoni, etc.)
- Fresh basil or parsley, for garnish
Directions
- Sauté the aromatics: Heat olive oil in a large pan over medium heat. Add chopped onion, carrot, and celery. Cook for about 710 minutes until softened.
- Add garlic and walnuts: Stir in garlic and cook for another minute. Add the chopped walnuts and toast lightly for 23 minutes.
- Stir in tomato paste: Add tomato paste and cook for a minute to deepen the flavor. Deglaze the pan with red wine if using, and let it reduce.
- Build the sauce: Add crushed tomatoes, cooked lentils, broth, basil, oregano, salt, and pepper. Stir well and bring to a simmer.
- Simmer: Reduce the heat and let the sauce simmer uncovered for 3040 minutes, stirring occasionally until thickened.
- Cook pasta: Meanwhile, cook pasta according to package instructions. Drain and set aside.
- Serve: Toss the cooked pasta with the sauce or spoon the sauce on top. Garnish with fresh basil or parsley and serve hot.
Servings and timing
Servings: 6
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Variations
- Gluten-free: Use gluten-free pasta to keep the whole dish gluten-free.
- Add mushrooms: Include finely chopped mushrooms for even more umami.
- Spicy kick: Add red pepper flakes or a splash of hot sauce.
- No wine: Skip the wine and add a dash of balsamic vinegar or more broth.
- Creamy twist: Stir in a splash of coconut milk or vegan cream at the end.
Storage/Reheating
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze sauce (without pasta) in containers for up to 3 months. Thaw overnight in the fridge.
- Reheating: Reheat gently on the stove or in the microwave. Add a bit of water or broth if it’s too thick.
FAQs
Can I use canned lentils?
Yes, canned lentils work well—just be sure to drain and rinse them first.
Do I have to soak the walnuts?
No, soaking isn’t necessary. Just pulse them into small pieces or finely chop.
Is this recipe gluten-free?
It can be if you use gluten-free pasta and ensure other ingredients are gluten-free.
Can I make this ahead of time?
Yes! This sauce actually tastes better after sitting for a day.
What can I use instead of red wine?
Use vegetable broth and a splash of balsamic vinegar for a similar depth of flavor.
Can I add vegetables to this sauce?
Absolutely—try mushrooms, zucchini, or bell peppers for extra texture and nutrition.
How do I make this oil-free?
Sauté the vegetables in a splash of vegetable broth instead of olive oil.
What kind of pasta pairs best with this sauce?
Hearty pastas like rigatoni, penne, or spaghetti work beautifully.
Can I serve this with something other than pasta?
Yes! Try it over polenta, baked potatoes, or in a vegan lasagna.
How do I make it less chunky?
Blend half the sauce with an immersion blender for a smoother texture.
Conclusion
Walnut Bolognese is a comforting, nourishing alternative to traditional meat sauces. With its deep flavor and hearty texture, it’s the kind of plant-based meal that even meat-lovers will enjoy. Serve it over pasta, freeze it for later, or use it in your favorite Italian-inspired dishes—this versatile sauce is one you’ll return to again and again.
Description
This walnut Bolognese is a rich and savory vegan alternative to the traditional meat sauce. Packed with finely chopped walnuts, vegetables, and herbs, it delivers deep, satisfying flavor and a meaty texture—without the meat. Serve it over your favorite pasta for a comforting, protein-packed meal everyone will love.
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Cook the veggies:
Heat olive oil in a large skillet over medium heat. Add onion, carrot, and celery. Sauté for 57 minutes, until softened. -
Add garlic and chopped walnuts. Cook for another 34 minutes, stirring often, to toast the walnuts and release flavor.
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Stir in tomato paste and cook for 1 minute. Then pour in the red wine (or broth) to deglaze the pan. Let it simmer for 23 minutes.
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Add crushed tomatoes, oregano, basil, thyme, soy sauce, salt, pepper, and a splash of water or broth. Stir and reduce heat to low. Let the sauce simmer for 2025 minutes, stirring occasionally. Add more liquid if the sauce gets too thick.
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Meanwhile, cook pasta according to package instructions. Drain and set aside.
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Taste and adjust seasoning in the sauce as needed. Serve over pasta, topped with fresh herbs and vegan Parmesan if desired.
Notes
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Pulse walnuts in a food processor until crumbly, not powdery.
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Leftovers store well in the fridge for up to 4 days.
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Great with gluten-free pasta or zucchini noodles for a lighter option.
