Meatless Bolognese Sauce

Chef's notes

My meatless Bolognese sauce made with ground soy crumbles will really surprise you. Whether or not a vegetation, or simply trying to lower intake of red meats, you will love the bold taste of this vegan version.

I’ve served it over pasta countless times to guests that included unannounced vegans and others unsuspecting.

Sauce can be served over your favorite pasta or spaghetti squash. It can also be used as an ingredient along with rice or breadcrumbs when stuffing peppers or other vegetables. It can also be used to make Risotto with Bolognese.

It's also very simple to make!

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Ingredients

2 or 3 sliced garlic cloves
1 small sliced onion
1/4 cup olive oil
1-12 oz. package Veggie Crumbles (like Morning Star Farms®)
1-28oz. can crushed Italian plum tomatoes with puree
pinch red pepper flakes
2 sprigs basil tied
1 tablespoon dry Italian herb seasoning
salt and pepper to taste
water as needed

Instructions

Sauté the garlic in olive oil. Discard when lightly brown. Cook onion until they are soft. Also discard.
Add tomatoes, crumbles, red pepper flakes, tied basil sprigs, and a few grinds of black pepper.
Simmer for about 2 hours adding water if needed. Remove tied basil and check for seasoning (salt).
Serve over your favorite pasta or spaghetti squash.

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Meatless Bolognese Sauce