The Best Vegan Spaghetti

The Best Vegan Spaghetti

from foodbymaria.com
60 min
4 servings

This tasty meat sauce for a vegan spaghetti is super easy to make, is one pot, and loaded with protein from walnuts and mushrooms versus typical lentils.

Ingredients

  • 4 servings spaghetti or pasta of choice
  • 4-5 cups assorted mushrooms (whole is fine as we will be processing them)
  • 1 heaping cup walnuts (raw, whole)
  • 2 tbsp. olive oil
  • 1 large onion (rough chop)
  • 2 celery ribs (rough chop)
  • 3 medium-sized carrots (rough chop)
  • 4 large cloves of garlic (whole)
  • 1/2 tsp chili flakes
  • 1 tsp cinnamon spice
  • 1/2 tsp clove spice
  • 2 tbsp. dry basil spice
  • 1 tbsp. parsley spice
  • 1 bay leaf
  • 1/4 cup tomato paste
  • 1 680 ml bottle of passata - I used organic
  • 2 tbsp. vegetable stock paste
  • 2-3 cups boiling water
  • season to taste

Directions

  1. 1

    Into a food processor place 1/2 of the mushrooms and process until finely ground.  Remove mushrooms from the processor and repeat with the other 1/2 of mushrooms. See notes.

  2. 2

    Into the food processor add your walnuts and process till finely ground.  Transfer walnuts to the bowl with the mushrooms.

  3. 3

    Into a large soup pot add your olive oil and heat on medium-high heat for around 20 seconds before adding your mushroom and walnut mixture.  Cook for around 6-8 minutes, stirring often to avoid burning. Cook until all the liquid has evaporated and the mixture has browned beautifully.

  4. 4

    Into the same food processor add your onion, celery, carrots and garlic.  Process till finely ground.  See notes.

  5. 5

    Remove the mushroom and walnut mixture from the pot and transfer to a bowl.

  6. 6

    Into the same pot add your onion mixture and cook on medium heat for around 5-6 minutes, or until browned and fragrant.  If the mixture starts to sticks to the bottom of the pot simply add a little water bit by bit to help loosen the browned parts.  This is a flavour building step, so I highly suggest it if needed.

  7. 7

    To the mixture add your chili flakes, cinnamon, clove, basil, parsley and bay leaf.  Stir till well combined.  Cook for around 1-2 more minutes.

  8. 8

    Now, push the cooked onions mixture to the sides and makes room for the tomato paste.  Cook on its own for a minute or so or until browned. Once browned stir the tomato paste into the onion mixture and transfer your walnut and mushrooms to the pot.  See notes.

  9. 9

    Stir till well combined, increase heat and add your passata and vegetable stock paste.  Cook for around 5 minutes before adding your water and bringing mixture to a boil.

  10. 10

    Put on your pot lid and simmer for around 25-30 minutes. See notes. Before serving taste for salt and pepper and add as needed.

  11. 11

    Enjoy with your favourite pasta, garnished with parsley and a side of garlic toast!