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Mushroom Walnut Bolognese

Mushroom Walnut Bolognese


  • 1 Tbsp olive oil
  • 1 large onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 400g mushrooms, sliced
  • 1 cup/100g walnuts, finely chopped
  • 4 large tomatoes, roughly chopped
  • 2 cups tomato passata/1 tin chopped tomatoes
  • 1 cup mixed chopped vegetables (I used sweet corn, orange pepper and sugar snap peas)
  • 1 cup spinach
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp tomato paste
  • 1 Tbsp dried oregano
  • 1 Tbsp dried basil
  • 1 tsp ground cumin
  • 1 tsp paprika powder
  • 2 Tbsp fresh herbs (I used basil and coriander)
  • Salt & pepper to taste
  • 1-2 Tbsp (plus extra for serving) Red Hot Firekraut



  1. Heat up the olive oil in a pot on medium heat.
  2. Add the chopped onions and fry for 2-3 minutes until the onions become soft. Add the garlic and fry for 1 minute.
  3. Add the mushrooms and cook for 6-8 minutes. The mushrooms will release water. Keep cooking until the liquid has evaporated and the mix is quite dry.
  4. Add all the herbs and spices, the apple cider vinegar, balsamic vinegar and tomato paste. Mix well.
  5. Add the chopped tomatoes, the passata or tinned tomatoes and chopped vegetables. Mix again.
  6. Cook on medium-low heat for 20 minutes, stirring occasionally.
  7. Add the chopped walnuts and cook for an extra 5 minutes.
  8. Remove from heat and stir in 1-2 Tbsp Red Hot Firekraut. Serve with spiralised courgette or your choice of pasta. Top with extra Superkraut, nutritional yeast or vegan parmesan and enjoy!
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