27 July
In Main Meals by Melanie Gulliver
Tags: bolognese, raw, vegan
Raw Vegan Sundried Tomato and Walnut Bolognese Sauce

A fantastic raw vegan sun dried tomato and walnut bolognese sauce- tasting and looking remarkably like the 'real' thing.
Serve with spiralised courgette spaghetti for a lighter and more nutritious meal than standard spaghetti bolognese, or as an entree.
Servings | Prep Time |
4 people | 5 minutes |
Passive Time |
8 hours |
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A fantastic raw vegan sun dried tomato and walnut bolognese sauce- tasting and looking remarkably like the 'real' thing.
Serve with spiralised courgette spaghetti for a lighter and more nutritious meal than standard spaghetti bolognese, or as an entree.
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Ingredients
- 200 g sun dried tomatoes soak overnight, drain and reserve soaking liquid
- 25 g dates about 1 large Medjool date- soak with walnuts
- 200 g walnuts soak overnight, separate to tomatoes
- 1 carrot peeled and roughly chopped
- 1 stick celery roughly chopped
- 2 cloves garlic roughly chopped or crushed
- 1 sprig rosemary leaves only, no stalk
- 1 red chilli roughly chopped (optional)
- 1 handful basil leaves
- 30 ml extra virgin olive oil
- salt and pepper to taste
Servings: people
Units:
Instructions
- Soak walnuts with the dates, and separately soak the sundried tomatoes overnight. Drain and reserve the liquid from the tomatoes.
- Puree all ingredients together except the walnuts and the dates.
- Add the walnuts and the dates to the blender, and puree again. Thin with the reserved tomato liquid if necessary.
- Add salt and pepper to taste. Your bolognese sauce is ready!
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