Cauliflower and walnut crumbles are seasoned, baked and smothered in zesty tomato sauce to make this veganized version of spaghetti with meat sauce.
I always get really nervous when I post recipes like this.
One, because it’s weird. Making vegan versions of meat-based dishes out of ingredients that don’t, at least on first glance, resemble meat at all, is weird. And I’m always afraid of scaring people away. But please don’t run!
There are a million ways to replicate meat sauce and I’ve posted many on this blog. But this one is different.
Here’s the thing: this one actually tastes pretty darn close to the real deal. Stuff like lentils, tempeh, and mushrooms all replicate the flavor or texture of crumbled meat to some degree, but not totally.
There are a bunch of recipes for cauliflower walnut taco meat circulating the internet, and I hear the mix can be pretty darn convincing. I thought the combination had some definite potential in spaghetti sauce. I thought right!
The other thing is that I’m not really satisfied with the name “meat sauce.” I know somebody is going to get mad at me for calling it that and I know it’s not meat, but I really didn’t know any other way to convey what this dish is all about. My husband asked why I didn’t name it ragú or Bolognese (or in his words “Bongo…bourgeoisie…whateveryoucallit), but it’s not technically either of those (and I’ve covered both here, here, and here).
This is really just a vegan version of good ol’ spaghetti with meat sauce. Nothing fancy. Like you ate when you were a kid. Like mom made.
So here’s how this works: cauliflower and walnuts get pulsed to a crumble in the food processor, then seasoned up with some ingredients that might seem a little weird, but trust me, they make the mix taste meaty. Then bake!
While that’s happening, simmer up a big pot of tomato sauce on the stove. The sauce part is nothing special. I mean, it’s delicious, but it’s really just my basic spaghetti sauce recipe. If you have a favorite, or even if you want to go with jarred sauce, by all means, do it! Everything gets mixed up at the end, which is important because otherwise the seasonings might cook out of the crumbles and into the sauce.
To me this tasted just like the spaghetti and meat sauce I grew up eating. It’s excellent winter comfort food!
Spaghetti with Cauliflower Walnut Meat Sauce
Cauliflower and walnut crumbles are seasoned, baked and smothered in zesty tomato sauce to make this veganized version of spaghetti with meat sauce.
Ingredients
- 3 cups cauliflower florets (about 1 medium crown)
- 1 cup chopped walnuts
- 1/4 cup nutritional yeast flakes
- 2 tablespoons soy sauce
- 2 teaspoons red wine vinegar
- 1/2 teaspoon liquid smoke (optional)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup dry red wine
- 1 (28 ounce) can crushed tomatoes
- 1 (14 ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (or to taste)
- 1 teaspoon organic granulated sugar
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 12 ounces dried spaghetti
Instructions
Begin my making the cauliflower walnut crumbles. Preheat the oven to 375° and line a baking sheet with parchment paper.
Place the cauliflower, walnuts, nutritional yeast, soy sauce, red wine vinegar, liquid smoke, onion powder, and garlic powder into the bowl of a food processor. Pulse until finely chopped, stopping to scrape down the insides of the bowl as needed.
Distribute the mixture evenly on the baking sheet and bake for about 30 minutes, flipping halfway through, until browned around the edges.
While the crumbles bake, coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and sauté about 1 minute more, until very fragrant.
Stir in the wine and bring it to a simmer. Allow it to simmer until reduced by about half, about 5 minutes.
Stir in the crushed tomatoes, diced tomatoes, oregano, red pepper flakes, and sugar. Raise the heat and bring the mixture to a boil. Lower the heat and allow it to simmer, uncovered, until it thickens up a bit, about 25 minutes.
While the crumbles bake and the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions. When finished cooking, drain the pasta into a colander and return it to the pot. Toss with a dash of olive oil.
When the sauce finishes simmering, stir in the basil and season with salt and pepper to taste. Stir in the cauliflower-walnut crumbles.
Divide the pasta onto plates and top with sauce. Serve immediately.
Recipe Notes
Store any leftover sauce and crumbles separately.
Comments