This vegan spaghetti bolognese recipe is a healthier, whole foods twist on the classic dish, featuring a unique cauliflower walnut meat. It is not only super easy to prepare in just 20 minutes but also includes my famous hack for creating an extra creamy vegan bolognese sauce.
Cook spaghetti according to packaging instructions.
Peel and chop onion and garlic.
Peel off the cauliflower leaves and cut off the florets. We don’t recommend using the trunk as it can be hard and fibery.
Add the raw cauliflower florets to a food processor and chop them until you get a minced texture. Repeat this step with the walnuts. We never peel the walnuts by the way.
Making the sauce
Take a non-stick saucepan and add a bit of olive oil. Cook on medium heat the chopped onions and garlic until they are soft and getting transparent. It should take only 2-3 minutes.
First, add minced cauliflower and cook them for 3-4 minutes. Stir occasionally.
Now, add minced walnut and cook them for another 3-4 minutes. Stir occasionally.
Add tomato sauce and seasoning (oregano, basil, salt, black pepper, and sweet paprika powder). Then cook this mixture again for 4-5 minutes.
Before serving, sprinkle it with vegan parmesan cheese. Enjoy!
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Notes
How to store it?It is perfect for batch cooking. You can easily store it in the fridge for 3-4 days without any problem.Can you freeze it? Store any leftovers per serving (in a jar, in a ziplock bag, or in an airtight container) in a freezer and thaw whenever you need them.