Best Vegan Spaghetti Bolognese without Soy

You want the perfect vegan spaghetti bolo? Ta-da: with walnuts (for the crumbly texture) and mushrooms (for lots of umami) you get a vegan version that's every bit as good as the original.

But wait a minute: walnuts? Seriously? That can't taste good… That's what I thought too - until I tried it. Be brave and give this recipe a go. You definitely won't regret it!

Okay, so what makes a really good vegan spaghetti bolo?

• It should taste spicy, full-bodied and rich. A little hearty is fine too.

• Taste and texture should be like the "original" with ground meat - or at least very similar.

• … and somehow it has to remind you of the bolo from your own childhood. Don't you feel the same way?

To sum it up: you should simply never get enough of it. Honestly: I find all of that in this recipe!

Veganizing with a walnut and mushroom crumble?

Most of the ingredients in a bolognese are already plant-based, like carrots, celery or strained tomatoes. But how on earth do you replace the ground meat? Common versions of vegan spaghetti bolognese are based on soy crumbles or finely grated plain tofu. But if you don't tolerate tofu, or simply want to try something "new", this recipe offers what I find a really interesting soy-free alternative.

In the sauce, the walnut crumbs imitate the grainy texture of fried ground meat. The mushrooms, with their unmistakable taste, bring loooads of umami.

The walnuts and mushrooms are chopped for a few seconds in a blender. Since the mushrooms need much less time, the nuts go into the blender first and the mushrooms are added just before the end. Tip: I use a Ninja blender with double blades at three different heights in the jug. That's especially handy for bulky ingredients (like the mushrooms). But you can just as well chop the crumble with a large knife and a little patience - that works without any electricity and, with a knife made of metal, wood or ceramic, is even plastic-free.