Ingredients
- Ingredients for “meat”
- 1 ½ cup walnuts
- 1 package extra-firm tofu
- 1 tsp each garlic powder - onion powder & oregano
- ½ tsp each ground cumin - cayenne, smoked paprika
- 1 tbsp nutritional yeast
- 1 tbsp olive oil and maple syrup
- 2 tbsp tamari
- 1 tbsp vegan Worcestershire sauce
- 2 tbsp tomato paste
- Ingredients for sauce
- 1 can of San Marzano tomatoes
- ½ yellow onion - diced
- 2 cloves garlic - minced
- Pinch of cayenne - optional
- 2 tbsp tomato paste
- Salt and pepper - to taste
Instructions
To make the “meat”:
- Crumble walnuts in a food processor until pea-sized.
- Mash tofu with a fork (or hands!) until pea-sized.
- Whisk wet and dry ingredients together and combine with walnut and tofu mix.
- Spread on a baking sheet and bake at 350ºF/180ºC for 35 min, stirring halfway to ensure even baking.
To make the sauce:
- Sauté onions, add garlic.
- Add tomato paste and cook for 1 min.
- Add tomatoes, cayenne and cook on simmer for approximately 30 minutes.
- Cook pasta, heat pan with 1tbsp of olive oil, add walnut meat just to heat through, add 1-2 cups of tomato sauce (more if you like really saucy, less if you like more meaty) to create the bolognese. Add cooked pasta to the sauce and toss to combine. Check for seasoning.
- I added in fresh basil, chili flakes, olive oil, and tons of vegan parmesan.
Notes
Find more of Teri-Ann’s recipes on her website and Instagram (@terianncarty).
Tried this recipe?Let us know how it was!