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Mushroom and walnut ragu

Today we are making a mushroom & walnut ragu 🤤 it’s simple to make and if you have a food processor it’s even easier, but don’t worry you can make it even without it!

Vegan | Serves 2 | MAIN


  • 1 onion, peeled and cut in large chunks
  • 1 carrot, peeled and cut in large chunk
  • 2 garlic cloves, peeled
  • 300g mushrooms
  • 70g walnuts
  • 2 tablespoons of olive oil
  • Salt and pepper
  • 1 teaspoon of each tomato and miso paste
  • 1-2 bay leaves
  • 80ml tomato passata
  • 1 tablespoon soy sauce
  • 1 tablespoon oregano
  • 1/3 teaspoon chilli flakes (optional)
  • 1/2 teaspoon garlic granules
  • 300ml veggie stock
  • Fresh parsley

Serve with:

  • Pasta
  • Plant-based grated cheese



1.In a food processor, add the onion and carrot chunks and the garlic cloves and blitz for few seconds, then set aside the mixture.

2.Then blitz the mushrooms and set them aside in a separate bowl. Then blitz the walnuts and set aside too.

3.In a pan, add the olive oil, and the onion-carrot mixture with a pinch of salt and sauté for few minutes.

4.Then add the minced mushrooms, and sauté until all the water of the mushrooms has been evaporated.

5.Then add the walnuts, and sauté for a minute or two, before you add the tomato and miso paste, all the spices, and sauté for 1-2 minutes.

6.Then add the tomato passata and soy sauce, stir through, then add the veggie stock, lower the heat and simmer for 15-20 minutes, stirring occasionally.

7.The add the chopped parsley, your cooked pasta and


*In case you don't have a food processor, you can just finely chop the veggies.

*You can also prep the ragu in advance and store it in the fridge or the freezer.



Did you try this recipe?

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