Ground cauliflower and walnut are baked and sautéed in tasty tomato sauce to make this vegan spaghetti bolognese. Sauce yields enough servings for 6 or more.
Course
Pasta, Sauce
Category
Italian
Prep Time15minutes
Cook Time1hour
Total Time1hour15minutes
Servings6
Calories238kcal
AutorElle
Ingredients
1small head of cauliflower(300 g florets, from a ca. 450 g head)
100graw walnuts
1tablespoonextra-virgin olive oil
1medium yellow onion,finely chopped
1celery stalk,finely chopped
2clovesgarlic,minced
1bay leaf
60mldry red wine,choose vegan, if needed
1large carrot,peeled and grated
1/2tablespoondried oregano
1/2tablespoondried parsley
a pinch of cayenne
1/2teaspoonsea salt
freshly ground pepper,to taste
2x 680 g jar organic pureed tomato(passata)
plus a little water,optional
1/2teaspoonsoy sauce(or tamari)
1/2teaspoonbalsamic vinegar
For the vegan parmesan (optional):
35graw cashews
1 1/2tablespoonnutritional yeast
1/4tspsea salt
1/8tspgarlic powder
Method
Preheat the oven to 375°F / 190°C and line a baking sheet with parchment paper.
In a food processor, pulse the walnuts and cauliflower until the mixture is evenly ground (should resemble minced meat).
Transfer to the prepared baking sheet. Bake for 25-28 minutes, stirring a 2-3 times to prevent over-browning. Remove and set aside.
Meanwhile, in a large non-stick saucepan (or wok), heat the oil over medium heat. Sauté the onions and celery until soft and translucent (about 10 minutes). Add the garlic, bay leaf and red wine. Simmer for 5 minutes, until reduced.
Add the grated carrot, herbs, tomato passata and cauliflower walnut mixture. Season with salt and stir to combine. Bring to a simmer, then lower heat. Gently simmer, partially covered for 20-30 minutes, stirring occasionally.
To finish, season with more salt and pepper, to taste, plus splash of soy sauce and balsamic. Stir well and serve with your favourite pasta or zucchini noodles for a low-carb meal. Enjoy!
Vegan Parmesan:
A vegan parmesan is easy to make. Just ground the ingredients in a small mixer (an immersion blender also works!). Store in a sealed container in the fridge for 3-4 weeks.
Notes
I always cook with a little red wine when I make a ragú, but this could easily be replaced with a little vegetable broth. If following a strict vegan diet then look for a wine labeled vegan. Vegan wines use alternative filtration methods rather than products derived from animals.
With 600g dried pasta (for 6 portions) this recipe has 526 calories per portion.