Vegan Spaghetti with 'Meat' Sauce
Ingredients
The sauce
-
4-5
cups
assorted mushrooms
-
1
heaping cup
walnuts
-
2
tbsp
olive oil
-
1
large
onion
-
2
stalks
celery
-
3
medium-sized
carrots
-
4
large cloves
garlic
-
½
tsp
chili flakes
-
1
tsp
cinnamon spice
-
½
tsp
clove spice
-
2
tbsp
dry basil spice
-
1
tbsp
parsley spice
-
1
bay leaf
-
¼
cup
tomato paste
-
680
ml
bottle of passata
-
2
tbsp
vegetable stock paste
-
2-3
cups
boiling water
The pasta
-
to taste
spaghetti or pasta of choice
Instructions
- Process half of the mushrooms in a food processor until finely ground, then repeat with the other half.
- Process the walnuts until finely ground and mix with the ground mushrooms.
- Heat olive oil in a large pot, then add the mushroom and walnut mixture, cooking until browned.
- Process the onion, celery, carrots, and garlic until finely ground.
- Remove the mushroom and walnut mixture from the pot and set aside.
- Add the onion mixture to the pot and cook until browned and fragrant, adding water as needed.
- Stir in chili flakes, cinnamon, clove, basil, parsley, and bay leaf, cooking for 1-2 minutes.
- Push the onion mixture aside and brown the tomato paste, then mix it into the onion mixture.
- Add the walnut and mushroom mixture back to the pot, then stir in passata and vegetable stock paste.
- Bring to a boil, then cover and simmer for 25-30 minutes.
- Taste and adjust seasoning before serving with pasta, garnished with parsley.
Nutrition Facts (estimated)
Servings
4-6
Calories
484
Total fat
19.1g
Total carbohydrates
68.1g
Total protein
15.8g
Sodium
290.5mg
Cholesterol
0mg
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