Description
A rich, hearty, and deeply savory plant-based sauce made with finely chopped mushrooms, toasted walnuts, and a fragrant tomato base — perfect over pasta, polenta, or toast.
Ingredients
Scale
- 16 oz cremini or button mushrooms, finely chopped
- 1 cup walnuts, finely chopped or pulsed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 medium carrot, grated or finely chopped
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- 1 teaspoon oregano
- 1/4 teaspoon chili flakes (optional)
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onion and carrot for 5–7 minutes until softened.
- Add garlic and cook for another minute until fragrant.
- Add chopped mushrooms and cook 10–12 minutes until browned and all moisture evaporates.
- Stir in tomato paste and cook for 2 minutes.
- Add walnuts, crushed tomatoes, soy sauce, thyme, oregano, chili flakes, salt, and pepper. Simmer uncovered for 20–25 minutes, stirring occasionally.
- Adjust seasoning to taste. Add a splash of water if the sauce thickens too much.
- Serve hot over pasta, polenta, or toast. Garnish with herbs or vegan parmesan if desired.
Notes
- Pulse mushrooms and walnuts in a food processor for a quicker prep.
- A splash of red wine adds depth — simmer before adding tomatoes.
- Freezes well and tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 8g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg