This vegan marinara “meat” sauce for spaghetti is savory, delicious, and loaded with protein and vitamin D through its ingredients, which include mushrooms and walnuts.


4 servings of spaghetti or pasta of choice

4-5 cups assorted mushrooms

1 heaping cup of 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


Place 1/2 of the mushrooms into a food processor and process until finely ground.  Remove mushrooms from the processor and repeat with the other 1/2 of the mushrooms.

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

Add olive oil to a large soup pot and heat medium-high heat for around 20 seconds before adding the mushroom and walnut mixture.  Cook for about 6-8 minutes, stirring often to avoid burning. Cook until all the liquid has evaporated, and the mixture has browned beautifully.

Add onion, celery, carrots, and garlic to the same food processor.  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 the onion mixture and cook on medium heat for around 5-6 minutes or until browned and fragrant.  If the mixture sticks to the bottom of the pot, simply add a little water bit by bit to help loosen the browned parts.  This is a flavor-building step, so I highly suggest it if needed.

Add chili flakes, cinnamon, clove, basil, parsley, and bay leaf.  Stir till well combined.  Cook for around 1-2 more minutes.

Once browned, stir the tomato paste into the onion mixture and transfer the walnut and mushrooms to the pot. Cook on its own for about a minute or until browned. Push the cooked onions mixture to the sides and make room for the tomato paste.   

Stir till well combined, increase heat, and add the passata and vegetable stock paste.  Cook for around 5 minutes before adding water and bringing the mixture to a boil.

Put on pot lid and simmer for around 25-30 minutes. Before serving taste for salt and pepper and add as needed. See notes.

Enjoy pasta garnished with parsley and garlic toast!

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