Vegan Spaghetti Bolognese (with Cauliflower Walnut Mince)
The best Vegan Spaghetti Bolognese is made of cauliflower walnut mince. It is the perfect meatless alternative to the classic Italian dish. The cauliflower gives the texture, walnut adds the meaty richness, but the vegan alfredo sauce turns it into creamy and rich.
Servings 4 people
Prepare the ingredients
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. You can use the trunk to make Vegan Cauliflower Soup.
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 Vegan Bolognese 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 the minced cauliflower and cook them for 3-4 minutes. Stir occasionally.
Now, add the minced walnut and cook them for another 3-4 minutes. Stir occasionally.
Add the tomato sauce (unsweetened and unseasoned smooth tomato purée) and the seasoning (oregano, basil, salt, pepper, and sweet paprika powder). Then cook this mixture again for 4-5 minutes.
How to make it extra creamy?
How to store it?
This bolognese sauce with cauliflower and walnut mince 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 other container) in a freezer and thaw whenever you need it.
Serving: 1serving | Calories: 212kcal | Carbohydrates: 17g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 698mg | Potassium: 789mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1023IU | Vitamin C: 48mg | Calcium: 71mg | Iron: 3mg