Vegan Spaghetti
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
45 mins
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Servings
4 -6
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Calories
484 kcal
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Course
Main Course
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Cuisine
Vegan
Vegan Spaghetti
Description
The Vegan Spaghetti recipe uses ground mushrooms and walnuts to provide a hearty texture resembling minced meat. The finely processed aromatic vegetables are sautéed until browned, then combined with tomato paste and passata to form a tomato-based sauce with depth. Spices like cinnamon, clove, chili flakes, basil, parsley, and bay leaf add complexity and warmth. Cooking the sauce slowly allows the flavors to meld, resulting in a savory and layered taste.
The sauce complements spaghetti or any pasta of choice, offering a substantial vegan alternative for pasta dishes. It's suited for those wanting a richly flavored sauce without animal products.
Notes recommend not over-processing the mushrooms to retain texture and suggest over-processing the vegetable mixture to a pulp. The sauce benefits from longer cooking but is also good after a shorter 30-minute simmer. It stores well in the freezer for up to three months, making it convenient to prepare in advance. Adding red wine for deglazing is an optional enhancement.
Ingredients
- 4 spaghetti or pasta of choice, quantity per servings
- 4-5 cups mushroom whole is fine as we will be processing them, assorted
- 1 walnuts raw, whole, heaping cup
- 2 tbsp. olive oil
- 1 onion rough chop, large
- 2 celery rough chop, stalks
- 3 carrot rough chop, medium-sized
- 4 garlic whole, large cloves
- 1/2 tsp chili flakes
- 1 tsp cinnamon
- 1/2 tsp clove
- 2 tbsp. dried basil
- 1 tbsp. parsley dried
- 1 bay leaf
- 1/4 cup tomato paste
- 1 680 ml passata bottle, organic
- 2 tbsp. vegetable stock paste
- 2-3 cups water boiling
- season to taste
Instructions
- Into a food processor place 1/2 of the mushrooms and process until finely ground. Remove mushrooms from the processor and repeat with the other 1/2 of mushrooms. See notes.
- Into the food processor add your walnuts and process till finely ground. Transfer walnuts to the bowl with the mushrooms.
- Into a large soup pot add your olive oil and heat on medium-high heat for around 20 seconds before adding your mushroom and walnut mixture. Cook for around 6-8 minutes, stirring often to avoid burning. Cook until all the liquid has evaporated and the mixture has browned beautifully.
- Into the same food processor add your onion, celery, carrots and garlic. Process till finely ground. See notes.
- Remove the mushroom and walnut mixture from the pot and transfer to a bowl.
- Into the same pot add your onion mixture and cook on medium heat for around 5-6 minutes, or until browned and fragrant. If the mixture starts to sticks to the bottom of the pot simply add a little water bit by bit to help loosen the browned parts. This is a flavour building step, so I highly suggest it if needed.
- To the mixture add your chili flakes, cinnamon, clove, basil, parsley and bay leaf. Stir till well combined. Cook for around 1-2 more minutes.
- Now, push the cooked onions mixture to the sides and makes room for the tomato paste. Cook on its own for a minute or so or until browned. Once browned stir the tomato paste into the onion mixture and transfer your walnut and mushrooms to the pot. See notes.
- Stir till well combined, increase heat and add your passata and vegetable stock paste. Cook for around 5 minutes before adding your water and bringing mixture to a boil.
- Put on your pot lid and simmer for around 25-30 minutes. See notes. Before serving taste for salt and pepper and add as needed.
- Enjoy with your favourite pasta, garnished with parsley and a side of garlic toast!
Notes
- When processing mushrooms, avoid over-processing to maintain some chunkiness.
- Process the carrot, celery, onion, and garlic mixture until a pulp forms, but do not liquefy it completely.
- Adding 1 cup red wine to deglaze after sautéing vegetables is optional and can add additional depth of flavor.
- Longer simmering improves flavor, though 30 minutes is sufficient if time is limited.
- This sauce freezes well for up to 3 months when stored in airtight containers and should be cooled completely before refrigerating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 6 | |
| Calories | 484kcal | 24% |
| Carbohydrates | 68.1g | 23% |
| Protein | 15.8g | 32% |
| Fat | 19.1g | 29% |
| Saturated Fat | 2.2g | 11% |
| Polyunsaturated Fat | 10.4g | 61% |
| Sodium | 290.5mg | 12% |
| Fiber | 9.1g | 36% |
| Sugar | 12.6g | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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