Meatless Mushroom Bolognese

If you’re looking for an extremely hearty, high protein meal, then this dish is for you! I posted this picture a week or so ago on my social media accounts and many people contacted me asking for the recipe. I decided to share it here for those who are still interested!


After making this dish, I’ve come to the conclusion that I need to invest in a larger food processor. My parents were coming for dinner on this particular night, so I doubled the recipe. I only have a mini food processor – so this step was a nightmare since I had to do this in batches.

I’m not going to lie, I did have a meltdown halfway through and had to call for backup (thanks Dante!) for help. Although working in so many batches left a mess, we pulled it off and I’m so thankful we did!

Don’t be discouraged to make this because of my silly mistake – just take note: If doubling recipe, be sure to use a food processor that can handle it! 🙂 Overall, this a fairly simple meal to make and my parents really enjoyed it! (BIG BONUS!)



1 pound of spaghetti

1 cup of walnuts

8 ounces crimini mushrooms (trimmed & sliced)

1 15-ounce can pinto OR kidney beans (rinsed, drained and patted dry)

1/2 cup all-purpose flour or gluten-free all-purpose flour

1 teaspoon dried basil

1 teaspoon sea salt

1 teaspoon ground black pepper

2 tablespoons olive oil

1 24-ounce jar marinara sauce

1/4 cup soy, almond or rice milk

1 tablespoon brown sugar or maple syrup

Chopped fresh basil to top as garnish and extra flavor


1.) Bring a large pot of heavily salted water to a boil. Add spaghetti and cook according to package directions. Drain and set aside.

2.) Meanwhile, make the sauce by processing walnuts in food processor until a fine crumbly meal forms. Add mushrooms and pulse about 15 times until mushrooms are finely chopped. Add beans, flour, dried basil, salt and pepper and pulse about 10 more times. Do not over process; it should be crumbly and chunky.

3.) Heat oil in a large nonstick skillet over medium-high heat. Transfer mushroom mixture to the pan and let cook, turning frequently with a spatula, until the mixture is evenly browned (about 10 – 15 minutes). Add marinara sauce, nondairy milk, and brown sugar and stir until heated through. The nondairy milk and brown sugar will soften the acidity of the tomatoes.

4.) Top hot pasta with mushroom sauce and garnish with basil. Serve immediately.

**This recipe is from one of my favorite vegan chefs – Chloe Coscarelli

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