Vegan Walnut Bolognese with Brown Rice Pasta

Serving Size: 10

This dish is a vegan alternative to traditional Italian bolognese, and is served with brown rice pasta. Note: This is a customer-submitted recipe that was created for specific dietary needs.

Recipe by: Bailey Ruskus

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook45

Passive0

Total Time1 20

Recipe Serving Size10

Cooking Tools Required

12-inch skillet, 5-quart saucepot, Colander, Cutting board, Measuring cups and spoons, Sharp Knives, Top Stove

Ingredients

20 ounce brown rice tagliatelle pasta cooked according to package directions
2 tablespoon extra virgin olive oil
2 onion peeled, diced
7 clove garlic
5 stalk celery diced
4 carrot medium, diced
5 tablespoon tomato paste
2 1/2 cup red wine
60 ounce canned fire roasted crushed tomatoes (do NOT drain)
2 cup walnuts ground
2 cup fresh basil rough chopped
1 teaspoon crushed red pepper optional
2 teaspoon freshly ground black pepper
2 teaspoon Kosher salt more or less to taste

Garnish:

10 tablespoon nutritional yeast
20 tablespoon vegan almond ricotta

Instructions

Heat oil, add onions & salt, 3-5 minutes
Add celery, carrots 2-3 min
Add garlic 1 min
Add tomato paste, mix well, pinch of s&p
Cook down. Once bottom starts to burn slightly pour in red wine, deglaze pan, cook
down until almost evaporated
Add cans of crushed tomato (with liquid) and stir, reduce heat to medium low. Cook
10-15 minutes covered, stirring occasionally
While cooking, blend walnuts to grind
OPTIONAL: use stick blender to smooth out sauce
Add walnuts, cook 3 minutes while stirring
Add basil, red chili flakes, nutritional yeast, s&p to taste.
Top individual servings with dollop of almond ricotta

Nutrition