So, I did a thing, and it turned out flipping fantastic. This “meat” sauce for vegan spaghetti will knock your socks off. I promise. It tastes better than the real deal, and I wish I were joking! Made with mushrooms and walnuts instead of traditional meat, this one-pot vegan spaghetti recipe uses real, accessible ingredients that will satisfy everyone at your table, regardless of dietary preferences.

❤️ Why You’ll Love Vegan Spaghetti

• Plant-Based: It has the consistency of a bolognese sauce but without any meat.
• Ultimate Comfort Food: It’s so hearty and comforting – who doesn’t love a big bowl of spaghetti
• Quick & Easy: This recipe is easy to make in just 1 hour.
• Good For You: The walnuts and mushrooms add protein and numerous health benefits.

🍲 Ingredients

Walnuts – The secret to creating the perfect “meaty” texture in this vegan spaghetti sauce. Beyond their rich flavor and satisfying crunch, walnuts are nutritional powerhouses – rich in antioxidants, plant-based omega-3s, and anti-inflammatory properties. They promote gut health, may help prevent disease, and can even help lower blood sugar.

Mushrooms – The second star of this vegan spaghetti recipe creates umami depth and perfect texture. Traditionally, vegan meat sauces use lentils, but mushrooms offer a digestible alternative packed with nutrition. They’re low in calories while providing fiber, protein, B vitamins, selenium, potassium, and copper – creating a satisfying sauce that will fill you up without weighing you down.

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👩‍🍳 How to Make Vegan Spaghetti

1. 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.

2. Into the food processor add your walnuts and process till finely ground.  Transfer walnuts to the bowl with the mushrooms.

3. 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.

4. Into the same food processor add your onion, celery, carrots and garlic.  Process till finely ground.  See notes.

5. Remove the mushroom and walnut mixture from the pot and transfer to a bowl.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. Enjoy with your favorite pasta, garnished with parsley and a side of garlic toast!

🗒 Tips and Tricks

• Processing: Don’t over-process mushrooms and walnuts – some texture is desirable.
• Vegetables: Aim for a pulp texture when processing carrots, celery, and onions.
• Flavor: Brown tomato paste for deeper flavor before combining with other ingredients.
• Simmering: The longer you simmer, the better the flavor develops.

🗒 Variations

Don’t have all of the ingredients in your kitchen? Try these variations:

• Pasta: Any pasta shape works well with this sauce, not just spaghetti. You can even use gluten-free pasta if you are avoiding gluten.
• Nuts: Pecans or a mix of nuts can replace walnuts if needed.
• Mushrooms: Any variety works – cremini, button, or portobello.
• Herbs: Fresh herbs can replace dried (use 3x the amount).

🗒 Best served with

• Easy Focaccia Bread
• Vegetarian Chopped Green Salad
• Delicious, Buttery Garlic Confit

👝 How to Store Leftovers

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

🤔 Common Questions

Vegan Spaghetti

4.71 from 247 votes

🍝 Craving spaghetti but keeping it plant-based? This vegan spaghetti recipe features a mind-blowing "meat" sauce made from walnuts and mushrooms that rivals the original! Ready in just an hour and packed with protein, it's comfort food that'll please everyone at your table.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Main Dishes

Cuisine Dairy-Free, Vegan, Vegetarian

Servings 4 -6

Calories 484 kcal

Ingredients

  

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• 4 servings spaghetti or pasta of choice
• 4-5 cups assorted mushrooms whole is fine as we will be processing them
• 1 heaping cup walnuts raw, whole
• 2 tbsp. olive oil
• 1 large onion rough chop
• 2 celery stalks rough chop
• 3 medium-sized carrots rough chop
• 4 large cloves of garlic whole
• 1/2 tsp chili flakes
• 1 tsp cinnamon spice
• 1/2 tsp clove spice
• 2 tbsp. dry basil spice
• 1 tbsp. parsley spice
• 1 bay leaf
• 1/4 cup tomato paste
• 1 680 ml bottle of passata – I used organic
• 2 tbsp. vegetable stock paste
• 2-3 cups boiling water
• season to taste

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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!

Video

Notes

When you process the mushrooms there will be larger chunks left as you process but don’t keep going.  You don’t want to over-process them.

When processing the carrots, celery and onion, garlic, you will likely want to over process.  A pulp texture is great but try to avoid a smoothie texture.

At this point, you could add red wine, 1 cup, deglaze for 5 minutes to remove alcohol and then add your passata.

The longer you cook the sauce, the better, but if you’re in a pinch for time 30 minutes is perfect! This sauce is even better the next day. Will freeze well, for up to 3 months in a tightly sealed container.  Always let red sauces cool before refrigerating.

Nutrition

Serving: 6 | Calories: 484kcal | Carbohydrates: 68.1g | Protein: 15.8g | Fat: 19.1g | Saturated Fat: 2.2g | Polyunsaturated Fat: 10.4g | Sodium: 290.5mg | Fiber: 9.1g | Sugar: 12.6g

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