Vegan Bolognese with Mushrooms and Walnuts

cooking.nytimes.com

Trixie-Lu

1 cup shelled walnuts (about 100 grams), chopped into pieces no larger than ¼-inch (see Tip)

Kosher salt and black pepper

1 pound fresh mushrooms (preferably half shiitake and half cremini)

½ cup olive oil, plus more for serving

1 teaspoon fennel seeds

2 teaspoons soy sauce

2 teaspoons thick, syrupy balsamic vinegar (optional)

1 medium yellow onion, finely chopped (about 1⅓ cups)

1 medium carrot, peeled and finely chopped (about 1 cup)

2 celery stalks, peeled and finely chopped (about ¾ cup)

4 garlic cloves, chopped

1 teaspoon dried oregano

¾ teaspoon red pepper flakes

3 tablespoons tomato paste

2 teaspoons Marmite or red miso

½ cup dry vegan red wine

1 (28-ounce) can of crushed tomatoes

Linguine, fettuccine, or other long pasta (about 4 ounces per serving), cooked until al dente

Minced fresh parsley or sliced fresh basil, for serving (optional)

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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