Vegan Creamy Spaghetti Bolognese

Total Time
Prep 5 mins
Cook 25 mins

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

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.


Most Helpful

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!

kelli701 May 05, 2007

My whole family liked this. Not only was it fantastic for dinner, but the leftovers smell so good reheating in the microwave

vegan mom December 23, 2007

Oh WOW ! This is DELICIOUS! It is even better than the Martha Stewart recipe I was is replacing it now!You can really cook!Thank you so much for sharing it, its the only way I will ever make it now!We are hooked!

dolliegyrl May 05, 2007

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