Vegan Creamy Spaghetti Bolognese

READY IN: 30mins
Recipe by tendollarwine

The only thing I can think to say about this is that it's really good! Eat it.

Top Review by kelli701

I made several changes because of availability, and it turned out great! I used 2 pouches (4oz. each) of BOCA crumbles because the grocery didn't have Morningstar, and heated it with olive oil and about 1/2 tsp. onion powder instead of chopped onion. The recipe doesn't specify whether or not to drain the diced tomatoes, so I didn't. I used an 8-oz. can tomato sauce, 1/2 tsp. garlic powder, 1 tsp. basil, and 1 tsp. oregano because I didn't have thyme. I think it would make 4 generous servings. It was just me, so I only cooked enough spaghetti for myself. Thanks for sharing, tendollar. I really enjoyed this!

Ingredients Nutrition


  1. Heat the oil in a pan over medium heat. Add the recipes crumbles and onion to the pan and sauté until the crumbles are defrosted and the onions are softened.
  2. Add the diced tomatoes, tomato sauce and thyme. Simmer the sauce for 15 minutes, taste and add more thyme if it's needed.
  3. While the sauce is simmering, cook the spaghetti until al dente. Drain and return to the pot.
  4. When the 15 minutes is up, add the vegan cream cheese and stir well to combine. Let it simmer for a few more minutes, then pour onto the pasta and toss.

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