I love a hearty homemade sauce that I can quickly pour over my gluten-free pasta and tastes amazing. You will keep turning to this Volognese Sauce all the time ! The sauce is very easy to make, vegan, gluten-free and extremely delicious! The sauce is basically a brand new twist to the traditional Italian Bolognese Sauce.
You can easily double the batch and freeze it for up to a month. Another option is to turn this sauce in a nice hearty chilli by doubling marinara sauce, adding 1 cup of veggie broth and 1 can of lentils. This recipe is incredibly versatile.
I find that seasoning the sauce is individual. I like to use a lot of Mediterranean spices, lots of freshly ground pepper and salt. Some of you might want to go for Indian fusion spice sauce – it’s so delicious! Try to experiment with different spices and see which ones you like best.
Volognese SauceCourse: DinnerCuisine: ItalianDifficulty: Easy
2 cups cauliflower florets
3/4 cup raw walnuts
3/4 tsp garlic powder
3/4 tsp dried oregano
3/4 tsp salt
3/4 tsp black pepper
400g marinara sauce
- In a food processor add the cauliflower, walnuts, garlic powder, oregano, salt, and pepper. Mix until the contents is crumbly.
- Place the crumbly mixture on a baking sheet and bake at 200°C for about 20mins. Stir after 10 mins to avoid burning.
- While the mixture bakes, start heating your marinara sauce. Add your favourite spices (oregano, thyme, basil,…) and veggies (mushrooms, red peppers,…) to the sauce and let it simmer until the cauliflower walnut mixture is ready.
- Add the cauliflower mixture into the marinara sauce, and stir. Turn the heat off, cover the sauce and let it rest for about 5 mins.
- Enjoy this sauce on your favourite pasta!
- I would highly suggest doubling the recipe!
It’s that EASY !! I love hearing your feedback – as always if you try any recipe, leave a comment below! I hope you love this Volognese Sauce as much I DO!
This recipe will pair nicely with my no bake brownies. Click on the highlighted text to get the full recipe.
Let food be thy medicine, thy medicine shall be thy foodHippocrates