Vegan Walnut Beef Ragu Recipe (Italian Meat Sauce)
Today we are making a Vegan Walnut Beef Ragu Recipe (Italian Meat Sauce)! Italian beef sauce, traditionally rich and meaty, gets a delightful vegan twist with this Walnut Beef Ragu. This plant-based version is hearty, savory, and packed with Italian flavors that bring comfort to every bite. Walnuts are the perfect substitute for ground beef here, providing the same rich, satisfying texture while adding a natural earthiness that blends beautifully with the tomato sauce, garlic, and herbs. It’s a dish that shows how creative vegan cooking can be while staying true to the spirit of traditional Italian cuisine.
What makes this Walnut Beef Ragu special is its versatility. The sauce comes together in one pot with ingredients you probably already have in your pantry, like canned tomatoes, onions, and Italian seasoning. Walnuts, when finely chopped, mimic the bite of ground meat and absorb the bold flavors of the sauce, creating a rich ragu that clings to your pasta perfectly. Whether you’re serving this over spaghetti, penne, or even layered in a lasagna, it’s bound to impress both vegan and non-vegan eaters alike.
Beyond the great taste, this vegan Walnut Beef Ragu is a healthier alternative to traditional beef pasta dishes. Walnuts are packed with omega-3 fatty acids, protein, and fiber, making this a nutritious and filling meal. Plus, it’s easy to customize with seasonal veggies or gluten-free pasta if needed. It’s a satisfying and wholesome way to enjoy classic Italian comfort food without the meat, all while staying true to the bold and savory flavors we love.
Why You’ll Love This Vegan Walnut Beef Ragu
Rich, Meaty Texture Without the Meat – The finely chopped walnuts in this ragu give you all the hearty, meaty texture of a classic beef ragu, but without any animal products. The nuts absorb the savory flavors of the sauce while adding a satisfying crunch and richness. It’s a perfect option for anyone craving that deep, comforting taste of traditional pasta sauces, but in a plant-based way. Plus, walnuts are packed with healthy fats, making this dish indulgent yet nutritious!
A Nutrient-Packed Powerhouse – Not only is this ragu loaded with flavor, but it’s also packed with protein and omega-3s from the walnuts, along with fiber and antioxidants from the tomatoes and veggies. It’s a wholesome, well-rounded meal that nourishes your body while satisfying your taste buds. You get the best of both worlds—comfort food that’s actually good for you!
Substitutions
Avocado Oil: Avocado oil can be swapped in with olive oil or grapeseed oil.
Walnuts: Look for raw walnuts, not roasted or salted. When they’re raw, the nutty flavor doesn’t come out so much, so they can take on the flavor of the sauce instead, acting like “meat” crumbles. Usually, walnuts are used as the best nut for a meat substitute, but raw almonds might be the second best option.
White Onion: Use yellow onions instead. Purple and green onions are bitter, so I do not recommend these.
Broth: Look for broth without too much added sodium. You can use broth cubes and make it into a liquid before adding into the recipe, or buy liquid broth in a carton.
Nutritional Yeast: Nutritional yeast is a deactivated yeast commonly used in vegan and plant-based cooking for its savory, cheesy flavor. It comes in the form of yellow flakes or powder and is often added to dishes to enhance flavor without using dairy. You can find this online (Bob’s Red Mill brand is great) or in health food stores. A lot of times, I have found it at my local grocery store in the health food aisle as well.
Vegan Walnut Beef Ragu Recipe Notes
- If you like a chunkier sauce, leave some of the vegetables in larger pieces rather than blending everything smooth. This adds more texture to the dish and makes it feel heartier.
- This ragu pairs well with thick pasta like pappardelle or rigatoni, which holds the sauce well. If you’re going for a gluten-free option, swap in your favorite gluten-free pasta or even zucchini noodles for a lighter twist.
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If you make this Vegan Walnut Beef Ragu Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Walnut Beef Ragu Recipe (Italian Meat Sauce)
Equipment
- Large Pot
- Colander
- Skillet
- Immersion Blender
Ingredients
- 2 cups dry penne pasta
- 1 cup raw walnuts
- 2 tbsp avocado oil
- 1 medium white onion diced
- 6 medium garlic cloves minced
- 1¼ cups vegetable broth
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried basil
- ½ tsp dried thyme
- 1 tsp dried oregano
- ½ tsp red chili flakes
- ½ tsp pink salt
- 2½ cups firm tomatoes diced
- 2 medium bay leaves
Instructions
Cook the Pasta
- Bring a large pot of water to a boil on high heat.
- Once boiling, add in the pasta. Cook for the time indicated on the pasta package.
- When the pasta is ready, use a colander to drain out the excess water (reserve a few tablespoons of the water in the pot, so the pasta does not dry out). Set this aside.
Make the Sauce
- Add the walnuts to a large bowl. Pulse them a few times with the immersion blender, just to break them up into smaller pieces. The size should resemble beef crumbles.
- Add the oil into a skillet over medium heat. Once hot, add in the garlic and onions.
- Stir for 5-7 minutes, until the onions are translucent. Add in all the remaining ingredients, except the bay leaves.
- Use an immersion blender to blend together the mixture in the skillet, to make it smoother. You can leave behind some chunks if you prefer a chunkier sauce.
- Once it's blended to the desired consistency, stir in the walnuts and bay leaves.
- Turn the heat to low and let it simmer, partially covered, for 25-30 minutes, until the mixture has thickened.
- Discard the bay leaves, then stir in the cooked pasta.
- Remove from the heat. Top with optional fresh basil for garnish, to serve. Enjoy!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to two days.
