Instructions

1. Place 1/2 of the mushrooms in the bowl of a food processor fitted with the blade attachment. Pulse until coarsely chopped, 5 to 7 (1-second) pulses. Transfer to a medium bowl and repeat with the remaining mushrooms; set aside. Do not wash the food processor.
2. Place the California walnuts in the food processor and pulse until the consistency of coarse sand, 5 to 7 (1-second) pulses. Transfer to a small bowl; set aside. Again, do not wash the food processor.
3. Place the onion, carrots, celery, and garlic in the food processor and pulse until coarsely chopped, 8 to 10 (1-second) pulses.
4. Heat the oil and red pepper flakes in a Dutch oven over medium-high heat until shimmering. Add the mushrooms and 1/2 teaspoon of the salt, and cook, stirring occasionally, until they release their moisture, are deeply browned, and their volume is reduced by 2/3, about 15 minutes.
5. Add the chopped vegetable mixture and remaining 1/2 teaspoon salt. Cook the vegetables until softened and the onions are translucent but not browned, about 5 minutes. Stir in the tomato paste and cook until it is completely incorporated with the mushrooms and deepens in color, 30 seconds to 1 minute.
6. Add the bay leaf and Italian seasoning, then pour in the wine and scrape up any browned bits from the bottom of the pan. Simmer until the wine evaporates, about 2 minutes. Stir in the tomatoes and their juices, crushing the tomatoes with your hands before adding to the pot, tamari or soy sauce, and ground California walnuts. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally and breaking up the tomatoes, for 20 minutes.
7. Serve over cooked pasta with fresh basil, vegan Parmesan-style cheese or nutritional yeast, and a sprinkle of red pepper flakes.