Receta Mushroom and walnut bolognese

The walnut ‘meat’ returns!

I’ve used it twice before now, piled high on roasted potato slices, and stuffed into lettuce wraps. Since both of these recipes spiced it up and made it taco meat style, this time I thought I’d do something a bit different and use it to make spaghetti bolognese (a firm favourite).

I usually use beef-style soy mince in my bolognese, but I loved this less processed version even more. The mushrooms give a bit of chewiness, and the coarsely ground walnuts make sure the mixture has a bit of bite. They’re cooked in with the tomatoes, so they’re not completely crunchy, but definitely give you something to sink your teeth into.

This vegan version isn’t your typical bolognese sauce. It’s not simmered…