By Kozmic Blues on February 08, 2008
Photo by Prose
Photo by Prose
"Cooking vegan for my favorite meat eater is quite an enormous challenge for me sometimes. I noticed that Lauren had ordered spaghetti bolognese the last couple times we were in Italian restaurants. This was my vegan take on an old Italian favorite, and she thought it was great! I decided to use textured vegetable protein (tvp) because it absorbs the flavors of whatever you rehydrate it with."
Serving Size: 1 (284 g)
Servings Per Recipe: 6
"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!"
"OH MY GOODNESS this is so delicious! Thank you!!! :)"
"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."
"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 Recipe #413778. Thanks so much for posting! Made for Veg*an Swap, May 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!"
"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!"
"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!"
"My kids love it!! The best tasting vegan spaghetti we've had yet."
"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!"