Updated: Jul 5
Use the recipe below or check out the Nutritional App to find other quick & easy lunch ideas. This recipe was adapted from FoodbyMaria.com to be 100% Electric!
"This tasty meat sauce for a vegan spaghetti is super easy to make, is one pot, and loaded with protein from walnuts and mushrooms."
inspired by: Food by Maria
Yields: 1-2 servings | Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr.
1 box of chickpea pasta (Fuseli, penne, spaghetti, etc.)
4–5 cups assorted mushrooms (any except shitake), whole is fine as we will be processing them
1 heaping cup walnuts, raw, whole
2 tbsp. grape seed oil
1 large onion, rough chop
2 fennel stalks, rough chop
1 shallot, whole
1/2 tsp chili flakes
1 tsp ground clove
2 tbsp. dry basil spice
1 tbsp. oregano spice
1 bay leaf
1/4 cup tomato paste
3 cups organic passata (tomato puree)
2 tbsp. sea moss gel * **
season to taste with sea salt & cayenne pepper
**see app for approved foods & recipes
In a food processor or high-powered blender, blend 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)
Add in your walnuts and process till finely ground. Transfer walnuts to the bowl with the mushrooms.
In a large pot, add grapeseed 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.
Add onion, fennel stalk, and shallot to processor/blender. Process till finely ground. (See notes)
Remove the mushroom and walnut mixture from the pot and transfer to a bowl.
Add the onion mixture to pan 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 flavor building step, so I highly suggest it if needed.
Add chili flakes, clove, basil, oregano 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 until well combined, increase heat and add your passata (pureed tomatoes) and sea moss gel. 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 sea salt and cayenne pepper and add as needed.
Enjoy with your choice of chickpea pasta (we used spaghetti for this recipe), garnished with basic and a side salad!
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 onion, shallot, and fennel stalk you will likely want to over process. A pulp texture is great but try to avoid a smoothie texture.
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.
Images courtesy of FoodbyMaria.com
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