A hearty twist on the classic Italian Bolognese, this vegan version swaps ground meat for a rich, savory blend of roasted eggplant and toasted walnuts. Originating in Bologna, Italy, the traditional ragù gets a plant-based upgrade without compromising on depth of flavor. The result is a chunky, aromatic sauce perfect for spooning over pasta, polenta, or zucchini noodles. Each bite offers umami richness, a hint of sweetness from tomatoes, and a satisfying, meaty texture.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients:
- 1 large eggplant, diced
- 1 cup raw walnuts
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 celery stalk, finely chopped
- 1 carrot, finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (15-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions:
- Preheat oven to 400°F (200°C). Spread diced eggplant on a baking sheet, lightly oil, and roast for 20 minutes until golden and soft.
- In a dry skillet, toast walnuts for 3–5 minutes until fragrant. Let cool, then pulse in a food processor until finely crumbled (not powdery).
- In a large saucepan, heat olive oil over medium. Sauté onion, garlic, celery, and carrot for 5–7 minutes until soft.
- Add roasted eggplant, crumbled walnuts, oregano, paprika, and red pepper flakes. Stir well.
- Mix in tomato paste and crushed tomatoes, then pour in vegetable broth. Simmer for 15 minutes until thickened.
- Season with salt and pepper. Serve over whole wheat pasta or spiralized zucchini. Garnish with basil.
Flavor & Texture:
Deeply savory and aromatic with a chunky, meaty texture. The toasted walnuts add richness, while the eggplant brings a silky mouthfeel.
Nutritional Info (per serving):
Calories: 295
Total Fat: 20g
Saturated Fat: 2g
Carbohydrates: 20g
Fiber: 7g
Protein: 8g
Sodium: 380mg
