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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 188.1
  • Total Fat: 7.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,321.5 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 6.5 g
  • Protein: 14.8 g

View full nutritional breakdown of Vegan Spaghetti Bolognese Sauce calories by ingredient
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Vegan Spaghetti Bolognese Sauce

Submitted by: TREEHUGGER73

Introduction

Just like nonna used to make except it's nothing like nonna used to make 'cos it's got NO MEAT!!
HURRAH!
Just like nonna used to make except it's nothing like nonna used to make 'cos it's got NO MEAT!!
HURRAH!

Number of Servings: 2

Ingredients

    1 Tbsp Olive Oil
    1 small Onion, diced
    2 cloves Garlic, diced
    1 cup of reconstituted TVP (I use beefless stock to reconstitute)
    4 med Mushrooms cut into quarters
    1 can Tomatoes - chopped
    1 tsp dried Oregan
    1 tsp salt

Directions

Reconstitute your TVP and leave for a few hours or overnight if possible. Drain and set to one side.
Pour the Olive Oil in a saucepan and add the Onion and Garlic, saute for4 mins. Add the drained TVP and cook on low for 3-4 mins stirring regularly to make sure the TVP does not stick to the pan. Add the chopped Mushrooms and carry on cooking on low for a few more minutes.
Add the tinned Tomatoes, Oregano and Salt and simmer for 20 mins.
Serve over your favourite Pasta!

Number of Servings: 2

Recipe submitted by SparkPeople user TREEHUGGER73.






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