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Homemade Vegan Spaghetti Bolognese (Cauliflower Walnut Meat) photo
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Vegan Spaghetti Bolognese (Cauliflower Walnut Meat)

A creamy, plant-based spaghetti bolognese using minced cauliflower and walnuts for a hearty, meat-free sauce.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 8 oz spaghetti
  • 3 cup cauliflower florets
  • 3/4 cup walnuts do not peel
  • 1 Tbsp olive oil
  • 1 onion medium, peeled and chopped
  • 2 cloves garlic peeled and chopped
  • 2 cup sieved tomato puree (tomato sauce)
  • 2 tsp sweet paprika powder
  • 1 tsp oregano
  • 1 tsp basil
  • salt and black pepper to taste
  • 1 cup homemade vegan alfredo sauce optional
  • vegan parmesan cheese optional, for sprinkling

Instructions

  • Cook the spaghetti according to package instructions until al dente, then drain and set aside.
  • Peel and chop the onion and garlic finely.
  • Remove cauliflower leaves and trim the stem, then cut into florets; discard thick, fibrous trunk pieces.
  • Pulse the raw cauliflower florets in a food processor until they reach a minced, rice-like texture; transfer to a bowl.
  • Pulse the walnuts in the food processor until coarsely minced (do not over-process into a paste).
  • Heat the olive oil in a non-stick frying pan over medium heat, then sauté the chopped onion and garlic for 2–3 minutes until softened and translucent.
  • Add the minced cauliflower to the pan and cook for 3–4 minutes, stirring occasionally.
  • Add the minced walnuts and cook another 3–4 minutes, stirring occasionally, until slightly toasted.
  • Stir in the sieved tomato puree, sweet paprika, oregano, basil, salt, and black pepper; simmer the mixture for 4–5 minutes to combine flavors.
  • Optionally stir in 1 cup of homemade vegan alfredo sauce at the end to make the bolognese creamy, then heat through for 1–2 minutes.
  • Serve the sauce over the cooked spaghetti and sprinkle with vegan parmesan cheese if using.

Equipment

  • Non-stick frying pan (10.5 inch / 26 cm)
  • Food Processor
  • pot for spaghetti
  • Wooden spoon or spatula
  • Knife and cutting board

Notes

  • This recipe is suitable for batch cooking.
  • Store in the refrigerator for up to 3–4 days.
  • Portion leftovers into freezer-safe containers before freezing.
  • Thaw frozen portions before reheating.