Vegan Spaghetti Bolognese (No Lentils)

Submitted by Spoonless Kitchen

"I grew up eating "spaghetti and meat sauce" and I wanted something similar without the meat. I don't really like all the vegan dupes out there that use lentils, so here's my version."

 

• Ready In: 25mins
• Ingredients: 14
• Yields: 6 cups
• Serves: 8

ingredients

• 2 tablespoons garlic oil
• 1⁄4 - 1⁄2 cup chopped leek
• 1 carrot, diced
• 1 (6 ounce) can whole mushrooms, drained
• 1 cup textured vegetable protein (or the left over bits of soy curls at the bottom of the bag)
• 1 teaspoon molasses
• 1⁄4 cup marsala
• 3⁄4 cup vegetable broth
• 2 (14 ounce) cans tomato sauce
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon salt
• 1⁄4 teaspoon crushed red pepper flakes
• 2 -3 tablespoons mushroom seasoning

directions

1. In a medium size boiler, saute the carrots and leeks in the garlic oil until softened. (You can substitute 1/2 diced onion if you can't use leeks. I prefer leeks as they are low FODMAP.).
2. Add the drained mushrooms, and marsala and continue to cook for a few more minutes.
3. Add the TVP, vegetable broth, and molassas and continue cooking until the TVP absorbs some of the liquid and becomes soft (you may need to add more or less liquid,, just keep an eye on it).
4. Add the rest of the ingredients, and continue to simmer on medium/low heat until the sauce thickens and all the flavors combine, stirring often. (Add more salt if needed).
5. Garnish with green onions and nutritional yeast, and serve over pasta.