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Vegane Bolognese Soße (mit Blumenkohl und Walnuss)
Elle

Vegan Bolognese Sauce (with Cauliflower & Walnut)

5 from 1 vote
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.
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Prep Time 15 minutes
Cook Time 1 hour
0 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Pasta, Sauce
Cuisine: Italian
Calories: 238

Ingredients
  

  • 1 small head of cauliflower (300 g florets, from a ca. 450 g head)
  • 100 g raw walnuts
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 1 celery stalk, finely chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 60 ml dry red wine, choose vegan, if needed
  • 1 large carrot, peeled and grated
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried parsley
  • a pinch of cayenne
  • 1/2 teaspoon sea salt
  • freshly ground pepper, to taste
  • 2 x 680 g jar organic pureed tomato (passata)
  • plus a little water, optional
  • 1/2 teaspoon soy sauce (or tamari)
  • 1/2 teaspoon balsamic vinegar
For the vegan parmesan (optional):
  • 35 g raw cashews
  • 1 1/2 tablespoon nutritional yeast
  • 1/4 tsp sea salt
  • 1/8 tsp garlic powder

Instructions
 

  1. Preheat the oven to 375°F / 190°C and line a baking sheet with parchment paper.
  2. In a food processor, pulse the walnuts and cauliflower until the mixture is evenly ground (should resemble minced meat).
  3. Transfer to the prepared baking sheet. Bake for 25-28 minutes, stirring a 2-3 times to prevent over-browning. Remove and set aside.
  4. 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.
  5. 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.
  6. 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:
  1. 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.

Nutrition

Calories: 238kcal

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. 

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