11 Reviews

This was delicious! Made it for dinner and it was quick, even when using fresh tomatoes (which I blanched and removed the skins from). I didn't see in the instructions when to add the nutritional yeast, so I just added it when it was almost done cooking and it complemented the taste well. I was worried my bouillon would be too salty, so I reduced the soy sauce to one tablespoon. I also added some red wine, not sure how much, just used my instinct. It came out perfect - thank you!

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Melodina October 27, 2015

This was very good. I thought it needed a touch of sugar to cut the acidity but was otherwise pretty perfect. Easy, healthy, and inexpensive. It's the trifecta! Thanks....

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jennyblender March 27, 2015

I was looking for a recipe that included TVP and stumbled upon this one - so easy! The flavours are amazing and it has a creamy texture that was delicious. I ended up using a bit of extra oil and it turned out great. Thank you!

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cagartne August 13, 2013

OH MY GOODNESS this is so delicious! Thank you!!! :)

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kilogramjam March 24, 2012

I used this recipe as a base, and then added a lot of additional stuff. It turned out great!
- I added maybe 2 cups of diced button mushrooms and more garlic.
- I used half olive oil, half toasted sesame oil for saut?eing the veggies because I think that gives the dish a fantastic flavor.
- I added about 2/3-3/4 cups of red wine.
- I only used one 14 oz can of crushed tomatoes, but added maybe 3/4 cups of soy milk. I like my bolognese thick and creamy!
- Instead of nutritional yeast, I used about 1/2 cup of vegan parmesan.
- I added the basil to the sauce before serving, instead of using it as a topping.

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Lovaskon February 15, 2012

Ohhh, so comforting! I could have sworn I was eating meat sauce. I've added TVP to pasta sauce before, but this method made it way more flavorful. I served it over gluten-free linguine and topped it with My Vegan Parmesan. Thanks so much for posting! Made for Veg*an Swap, May 2010

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Prose May 16, 2010

I thought this was great! I agree, adding celery & wine is a great idea if you have any on hand, takes it that one step further. What I really loved about this is that you managed to use TVP and only one pot - I really appreciate that!! I made the recipe as written, added a touch of sugar and wishing I had some fresh basil. This reminds me of bolo sauce from childhood, it's thick and great comfort food - I like it and so did my kids. Thanks Kozmic!

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magpie diner May 12, 2010

I made this as is and thought it needed a bit of help. I ended up adding some red wine, per another review's suggestion, and a bit of brown sugar to sweeten it up a bit. The finished product suited our taste better. Thanks for the recipe!

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jenziercher June 27, 2009

I come from an Italian family and I take pride in the traditional Bolognese sauce that I make. However, my wife is a vegan so last weekend I tried this recipe on her and my Italian cousins. Wow! I couldn't believe all of the compliments that I got! I did add a cup of red wine and celery to the recipe but, without using meat, it was still outstanding!! Bravo!

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Riccardo June 15, 2009

My kids love it!! The best tasting vegan spaghetti we've had yet.

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kseagren January 04, 2009
Vegan Bolognese