Cook
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat a good glug of oil in a non-stick pan then add onion, garlic, carrot and celery. Cook until soft and golden, about 3 to 5 minutes, stirring now and then.
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For
4
M
I
1
White onion, diced
1
Celery rib, diced
3
Garlic cloves, minced
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Per Serving
Calories
799kcal
Fat
24g
Carbs
117g
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🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months (sauce), but cook pasta fresh for best texture.
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L
Lea
21 days ago
Just made it. So good!
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Gigi
20 days ago
So happy you enjoyed it, Lea 😍
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N
Nathalie S
a month ago
Delicious and satisfying soul food 😊
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Gigi
24 days ago
Yay ♥️♥️ so happy to read this xx
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Mapi C
a month ago
The taste is amazing!! It doesn't look so good but it's so yummy. Thank you, Gigi!
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Gigi
24 days ago
So happy you enjoyed it, Mapi! It looks amazing ♥️
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P
Petra M
a month ago
This was so delicious! I’ve made it twice already :)
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J
J_H
2 months ago
Preface: I'm not vegan, and I never follow recipes exactly as they're written. This one I left out the mushrooms and nutritional yeast, and used chicken broth (that's what I had available) and it still turned out really tasty. I really enjoyed the crunch from the walnuts.
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S
Sara H
2 months ago
Delicious and quick. Personally I will add more chopped tomatoes next time, but it was very yummy
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Gigi
2 months ago
So glad you enjoyed it! I’m all for making a recipe your own, extra tomatoes sound like a great shout. Definitely feel free to tweak it to your own taste! xx
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I
Iva R
3 months ago
I have added some tomato passata to get a motr bolognaise consistency. Worked out great with pasta, zoodles or as base for a lasagna dish
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Gigi
3 months ago
Cool! Passata works well if you prefer a more saucy result xx
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Claudi Hö
3 months ago
It was very yummy. I did need a lot more fluid though. One question: why would you not add the mushrooms right after the onions etc. have been in the pan for e few minutes? I added some left over ricotta from yesterday.
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Gigi
3 months ago
Thanks and good question! This could honestly go either way, but I slightly prefer adding the mushrooms later for this one. This is because when you cook them, they release a lot of water which can soften the caramelisation of the onions and impact the end flavour of the dish. It works if you wanted to add the mushrooms earlier too! xx
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S
Suzy G
4 months ago
I enjoyed this more than any fake meat that I've tried to use - I love walnuts and I'll be doing this again!
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Gigi
4 months ago
That’s amazing! So happy to hear this, Suzy 😊 glad it’ll become a staple x
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Joanne Louise C
4 months ago
I’m really confused by the nutrition values. I tracked on MFP & it was 346 cal, 17.7g protein. per serving. Are the above values for 2 servings?
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Gigi
4 months ago
Hi Joanne! The values I shared are per serving, based on the full recipe being split into 4. The ~36g protein per serving comes roughly from split red lentils (~14g), pasta (~10g – this varies a lot depending on whether it’s 100% durum wheat semolina or a flour blend), walnuts and nutritional yeast (~8g combined), plus smaller amounts from mushrooms and other veg (~3–4g). One thing to bear in mind is that MyFitnessPal is a user-generated database, so unless the exact brands and dry weights are logged, the values there can be quite inaccurate. Hope that helps clarify 😊
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Cook
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Heat a good glug of oil in a non-stick pan then add onion, garlic, carrot and celery. Cook until soft and golden, about 3 to 5 minutes, stirring now and then.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
1
White onion, diced
1
Celery rib, diced
3
Garlic cloves, minced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
799kcal
Fat
24g
Carbs
117g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months (sauce), but cook pasta fresh for best texture.
Only visible to you
Made it?
Cancel
L
Lea
21 days ago
Just made it. So good!
Like
Reply
Cancel
Gigi
20 days ago
So happy you enjoyed it, Lea 😍
Like
Reply
Cancel
N
Nathalie S
a month ago
Delicious and satisfying soul food 😊
Like
Reply
Cancel
Gigi
24 days ago
Yay ♥️♥️ so happy to read this xx
Like
Reply
Cancel
Mapi C
a month ago
The taste is amazing!! It doesn't look so good but it's so yummy. Thank you, Gigi!
Like
Reply
Cancel
Gigi
24 days ago
So happy you enjoyed it, Mapi! It looks amazing ♥️
Like
Reply
Cancel
P
Petra M
a month ago
This was so delicious! I’ve made it twice already :)
Like
Reply
Cancel
J
J_H
2 months ago
Preface: I'm not vegan, and I never follow recipes exactly as they're written. This one I left out the mushrooms and nutritional yeast, and used chicken broth (that's what I had available) and it still turned out really tasty. I really enjoyed the crunch from the walnuts.
Like
Reply
Cancel
S
Sara H
2 months ago
Delicious and quick. Personally I will add more chopped tomatoes next time, but it was very yummy
Like
Reply
Cancel
Gigi
2 months ago
So glad you enjoyed it! I’m all for making a recipe your own, extra tomatoes sound like a great shout. Definitely feel free to tweak it to your own taste! xx
Like
Reply
Cancel
I
Iva R
3 months ago
I have added some tomato passata to get a motr bolognaise consistency. Worked out great with pasta, zoodles or as base for a lasagna dish
Like
Reply
Cancel
Gigi
3 months ago
Cool! Passata works well if you prefer a more saucy result xx
Like
Reply
Cancel
Claudi Hö
3 months ago
It was very yummy. I did need a lot more fluid though. One question: why would you not add the mushrooms right after the onions etc. have been in the pan for e few minutes? I added some left over ricotta from yesterday.
Like
Reply
Cancel
Gigi
3 months ago
Thanks and good question! This could honestly go either way, but I slightly prefer adding the mushrooms later for this one. This is because when you cook them, they release a lot of water which can soften the caramelisation of the onions and impact the end flavour of the dish. It works if you wanted to add the mushrooms earlier too! xx
Like
Reply
Cancel
S
Suzy G
4 months ago
I enjoyed this more than any fake meat that I've tried to use - I love walnuts and I'll be doing this again!
Like
Reply
Cancel
Gigi
4 months ago
That’s amazing! So happy to hear this, Suzy 😊 glad it’ll become a staple x
Like
Reply
Cancel
Joanne Louise C
4 months ago
I’m really confused by the nutrition values. I tracked on MFP & it was 346 cal, 17.7g protein. per serving. Are the above values for 2 servings?
Like
Reply
Cancel
Gigi
4 months ago
Hi Joanne! The values I shared are per serving, based on the full recipe being split into 4. The ~36g protein per serving comes roughly from split red lentils (~14g), pasta (~10g – this varies a lot depending on whether it’s 100% durum wheat semolina or a flour blend), walnuts and nutritional yeast (~8g combined), plus smaller amounts from mushrooms and other veg (~3–4g). One thing to bear in mind is that MyFitnessPal is a user-generated database, so unless the exact brands and dry weights are logged, the values there can be quite inaccurate. Hope that helps clarify 😊
Like
Reply
Cancel
