Vegan Bolognese with Mushrooms and Walnuts

1. Toast Walnuts

Begin by toasting the walnuts in a Dutch oven or heavy pot over medium heat until they're golden and fragrant, which should take about 5 minutes. Season them with a pinch of salt and pepper and then set them aside in a medium bowl.

2. Cook Mushrooms

In the same pot, cook the chopped mushrooms with half a teaspoon of fennel seeds until they're browned and their liquid has evaporated, which might take about 6 minutes per batch. It's important to not crowd the mushrooms so they get a nice sear. Once they're done, transfer the mushrooms to the bowl with the walnuts and stir in the soy sauce and balsamic vinegar if you're using it.

3. Sauté Vegetables

Now, in the same pot, sauté the onion, carrot, and celery with a bit of salt and black pepper, stirring occasionally until they soften and the onions become translucent, about 7 minutes. This is where the flavors start to build, so let the natural sugars of the vegetables come out.

4. Combine Mushroom Mixture and Seasonings

It's time to bring it all together. Add the mushroom and walnut mixture to the pot with the vegetables and throw in the garlic, oregano, and red-pepper flakes. Let this cook for just a minute or two until everything is fragrant and well-combined. This step is crucial as it's the heart of your bolognese, where the deep, savory flavors develop.

5. Caramelize Tomato Paste and Marmite

Stir in the tomato paste and Marmite into the mix, letting them caramelize for 4 to 5 minutes. This will deepen the flavors and add a rich color to your sauce.

6. Deglaze with Vegan Red Wine

Pour in the vegan red wine and let it reduce until the alcohol smell has disappeared, giving it about 3 to 4 minutes. This deglazing process picks up all the delicious bits from the bottom of the pot, ensuring not a pinch of flavor is wasted.

7. Simmer the Sauce

Add the crushed tomatoes and a splash of water, then cover and let the sauce simmer gently for 30 to 40 minutes. This slow cooking will meld all the flavors together beautifully.

8. Cook Pasta and Serve

While your sauce simmers away, cook your pasta according to the package instructions until it's al dente. Remember to save some pasta water before draining it. Serve up by tossing the pasta with your rich, chunky sauce, adding a bit of the reserved pasta water to get a glossy consistency. Drizzle with a little more olive oil and scatter over some fresh parsley or basil if you like.