Vegan Bolognese
30 mins (prep 15, cooking 15)
19 ingredients
6 servings
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.

Categories:  pasta,-rice-and-grains , <-30-mins , spaghetti , main-dish , comfort-food , taste~mood , vegetarian , pasta , time-to-make ,
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Serving Size (303.69 g)
Servings 6
Amount per Serving
Calories 879.29 Calories from Fat 422.01
% Daily Value *
Total Fat 46.89g 432.8%
Saturated Fat 7.2g 215.86%
Trans Fat 4.24g %
Cholesterol 0.0mg 0.0%
Sodium 460.33mg 115.08%
Total Carbohydrate 118.32g 236.63%
Dietary Fiber 38.66 g 927.8%
Sugars 6.82 g %
Protein 26.21g 314.49%
Vitamin A 3422.58IU% Vitamin C 15.5mg%
Calcium 180.34mg% Iron 13.88mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
crushed red pepper flakes, crushed tomatoes