Raw walnut bolognese

as seen in Crumbs Bath and Bristol


    200g organic sundried tomatoes

    25g organic dates

    200g organic walnuts

    1 organic carrot, peeled and chopped

    1 stick organic celery, chopped

    3 organic garlic cloves

    1 sprig of rosemary

    1 red chilli, deseeded

    30ml olive oil

    30g basil

    2 large courgettes

    handful of good quality black olives

    handful of good quality cherry plum tomatoes

    micro basil, to serve (optional)

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Main serves 4

Philip Pearce cooks at the award-wining Green Rocket in Bath – a vegetarian café that’s been going strong for five years. This recipe is not only vegan, but totally raw too, meaning the veggies keep all their goodness. What a way to ace your five-a-day...

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Soak the sundried tomatoes, dates and walnuts overnight. The tomatoes and dates can be soaked together, but the walnuts should be separate. In the morning, drain it all, reserving the soaking water of the tomatoes and dates.


Purée the carrot, celery, garlic, rosemary, chilli, oil and basil together with the soaked tomatoes. Then blend the walnuts and dates together to a rough consistency and mix the two mixtures. Thin this out with 200ml of the reserved soaking liquid.


Spiralise the courgettes, and mix with the bolognese. Add the olives and tomatoes, and season to taste. Serve, garnishing with micro basil.

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