For The Crumbles
- 1 medium head of cauliflower cut into florets
- 3/4 cup walnuts, chopped
- 4 ounces of chopped mushrooms
- 1/4 cup + 2 tbsp nutritional yeast
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp balsamic vinegar
- 3 Tbsp low-sodium soy sauce
- 1 yellow onion, chopped
- 1 stalk of celery, chopped
- 2 cloves of garlic, minced
- 1/4 cup tomato paste
- 1 cup red wine (may sub low-sodium veggie broth if needed)
- 1 28–ounce can of Cento Crushed Tomatoes
- 1 14–ounce can of diced tomatoes
- 1 Tbsp maple syrup
- 1 Tbsp Italian seasoning
- Salt & pepper to taste
- 1 16–ounce box of whole-grain spaghetti, linguine, or other favorite pasta
- Start by preheating your oven to 375 degrees F.
- Then, place the cauliflower, mushrooms, walnuts, nutritional yeast, garlic powder, onion powder, balsamic vinegar, and low-sodium soy sauce into a food processor. Pulse the ingredients several times until it starts to resemble ground beef. Just be sure not to over mix because you don’t want it to come out mushy. You want a “meaty” texture.
- Line a baking sheet with parchment paper and then spread the cauliflower mixture evenly onto the pan. Bake for 15 minutes then remove from the oven and gently toss the meat crumbles with a wooden spoon or rubber spatula. Place the cauliflower mixture back in the oven and bake for 15 more minutes.
- Set a large nonstick pot or dutch oven over medium heat and saute the celery, onions, and garlic for 3-4 minutes. Add in the tomato paste and stir to combine with the vegetables. You can add a couple of tablespoons of water if necessary to prevent sticking, but you should be fine.
- Pour in the red wine, stir, and allow it to cook down for about 5 minutes. Add in the crushed tomatoes, diced tomatoes, maple syrup, and Italian seasoning. Stir everything together and let the sauce cook for 5-6 minutes. Reduce the heat and let the marinara sauce simmer for about 15 or 20 minutes.
- While the sauce is simmering go ahead and cook the pasta according to the package instructions. Once the marinara sauce is finished, add the cauliflower mixture, and stir until everything is well combined. Taste and season with salt and pepper if needed.
- Serve over your favorite pasta and enjoy!
Refrigerator: Leftovers can be kept in an airtight container and stored in the refrigerator for up to 7 days.
Freezer: Vegan bolognese can be frozen for up to 2 months.
Let It Cook: The longer the sauce cooks down the richer and thicker it will get. And, that’s what you want.
You can omit the red wine and use low-sodium veggie broth. But, I’ve found the wine adds a depth of flavor.
Serve the pasta al dente and sprinkle with a few red pepper flakes if you like a little heat.
Shred a carrot and add it while the bolognese is cooking down if you want your sauce a little sweeter.
Replace the walnuts with lentils if you want to cut down on fat or have a nut allergy.
- Prep Time: 15 mins.
- Cook Time: 40 mins.
- Category: Vegan Main Dishes
- Method: Baking, Saute
- Cuisine: Vegan
- Diet: Vegan
- Serving Size:
- Calories: 343
- Sugar: 7.5 g
- Sodium: 266.8 mg
- Fat: 9.2 g
- Carbohydrates: 56.5 g
- Fiber: 9.3 g
- Protein: 13.6 g
- Cholesterol: 0 mg
Keywords: vegan bolognese, pasta, vegan recipes, vegan bolognese sauce, plant-based recipe