Let me start by saying, I know what you’re thinking 🤔
‘That looks awfully a lot like meat…’ and you’d be right, it does! BUT it is 100% made from plants! 🌱
I would recommend this dish to any transitioning vegans who are missing some of their old staple dishes, but wanna go for the more clean and healthy-eating route.
After having the most incredible raw bolognese at Sister of Soul in St Kilda I was desperate to try and recreate their recipe, because honestly it is just so so good!!! 😍
So I did what I always do and grabbed a bunch of herbs and spices and set out to make my own raw bolognese!
I have to tell you, I was pleasantly surprised. I really had no faith in myself that I could create a raw dish… and for it to actually taste so good!
Not exactly sure if adding dried herbs constitutes a ‘raw’ dish… but we’ll allow it this once! 🙈
- What I did find with this recipe is that once I had left the leftovers in the fridge over night, the next day the flavours were more intense and it was somehow even more tasty! I just removed some of the excess moisture (see photos below)
- This is a RAW dish, it is meant to be served cold!
- You will need to soak a cup of walnuts over night so don’t get ahead of yourself, slow and steady wins the race.
I served mine on a bed of zucchini noodles (standard) and added some extra fresh basil and semi dried tomatoes, because I’m slightly obsessed at the moment. I’ve been buying the Coles brand ones which are marinated in basil oil and I use it to cook my tofu scramble for my breakfast, as it adds amazing flavour!
Enough chit chat, here is my recipe for my raw walnut and mushroom bolognese! ✨
100g of Semi dried tomatoes (the ones in oil)
300g of Mushrooms
1 cup of Walnuts soaked over night
1 bunch of fresh Basil
3 tbs of Tamari (4 if you want it more intense)
1/2 tsp of Apple Cider Vinegar
1/2 tsp of minced Garlic
2 tsp of dried Oregano
1 tsp of dried Basil
1 tsp of black Pepper ground
1 tsp of Himalayan pink Salt (or more lets be honest, I love salt)
Day before * – Place the walnuts in a container and cover with plenty of water. Place in the fridge over night to soak.
Day of * – Place the semi dried tomatoes in a food processor with the garlic and 1/2 the bunch of basil. Pulse a few times to crush the tomatoes. Scrape the sides with a spatula repeatedly. Drain and rinse the walnuts. Then place the walnuts, mushrooms, dry herbs and wet ingredients in the processor too. Pulse a few more times carefully, as to not make the walnuts and mushrooms too fine, continuing to scrape the sides.
Don’t worry if everything isn’t stirred in yet. When you’re happy with the consistency remove from processor base and hand stir everything together. It should go a light brown to pink colour.
Hand chop up some extra basil and toss through the mix. Add salt and pepper and stir.
Leave to sit and marinate.
Use this time to spiralize some zucchinis (courgettes) and prepare your toppings. Think about what type of things you would like to have with your old standard bolognese!
I topped mine with some nutritional yeast flakes, extra basil and some pine nuts, but some macadamia feta would have been amazing too!
Place a generous serve on top of your zoodles and decorate with any toppings of your choosing!
Serves 3 – 4 depending on serving sizes, if you’re a guts like me this will serve you 3
And there you have it, guilt free, dairy free, gluten free, raw, plant based bolognese! 💫
Happy cooking lovely,