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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (281g) Recipe makes 4 servings The following items or measurements are not included below: vegan cream cheese |
||
| Calories 308 | ||
| Calories from Fat 46 | (14%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.1g | 7% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 1.2g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 668mg | 27% | |
| Potassium 653mg | 18% | |
| Total Carbohydrate 56.8g | 18% | |
| Dietary Fiber 5.2g | 20% | |
| Sugars 8.6g | ||
| Protein 10.5g | 20% | |
Vegan Creamy Spaghetti Bolognese
SERVES 4 -6
Ingredients
- 1 (12 ounce) bag Morningstar Farms grillers (recipe crumbles)
- 1 (14 ounce) can diced tomatoes (do not drain)
- 1 (14 ounce) can tomato sauce
- 1 small yellow onion, chopped
- 2 tablespoons vegan cream cheese
- 1 1/2 tablespoons dried thyme
- 1 tablespoon vegetable oil
- 1/2 lb spaghetti
Directions
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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- Course > Main Dish
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Pasta, Rice & Grains > Pasta > Spaghetti
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Hot
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Egg-free
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: vegan mom
On Dec 23, 2007
My whole family liked this. Not only was it fantastic for dinner, but the leftovers smell so good reheating in the microwave
From: dolliegyrl
On May 5, 2007
Oh WOW ! This is DELICIOUS! It is even better than the Martha Stewart recipe I was using...it 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!
From: kelli701
On May 5, 2007
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!
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