Vegan Bolognese

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

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

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No disappointments with this sauce! Great flavor, first of all. It cooked up beautifully. I used only 1 Tbsp oil and added a tiny bit of water to keep it from getting too dry. I actually had to add about 1/2 cup water later in cooking because it's SO thick! Oh, and I reduced the crushed pepper to 1/4 tsp. That gave it just a touch of heat. I cooked a handful of fresh parsley right in with the sauce. I totally forgot to add the nutritional yeast, but the side salad had a dressing with it (my Everything Dressing) so at least the taste was there. One to keep! Thank you for this fab creation!

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