Spaghetti with Vegetarian Bolognese Sauce

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* Exported from MasterCook *

 

Spaghetti with Vegetarian Bolognese Sauce

 

Recipe By :Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 onion -- minced

1 stalk celery -- minced

2 garlic cloves -- minced

1 carrot -- minced

3/4 cup dry white wine

2 tablespoons tomato paste

1 28 oz can plum tomatoes -- finely minced

2 1/2 cups vegetarian burger crumbles, TVP, or tempeh

pinch nutmeg

1/2 teaspoon Liquid Barbecue Smoke® -- optional

salt and freshly ground black pepper

1/4 cup soft or silken tofu

1/4 cup soy milk or milk

2 tablespoons minced fresh flat-leaf parsley

1 pound spaghetti

freshly grated Parmesan or soy Parmesan

cheese

 

Heat the oil in a large skillet over medium heat. Add the onion, celery,

carrot, and garlic. Cover and cook until soft, about 10 minutes. Remove cover,

stir in the wiine, and simmer for 5 minutes to reduce the liquid. Add the

tomato paste, tomatoes, vegetarian burger, nutmeg, Liquid Smoke if you are using

it, and salt and pepper to taste, and simmer over low heat for 10 minutes.

Meanwhile, combine the tofu and soy milk or milk in a blender and blend until

smooth. Stir the tofu mixture and the parsley into the sauce and keep it warm

over low heat. Cook the spaghetti in a large pot of salted boiling water,

stirring occasionally, until it is al dente, about 8 minutes. When the pasta is

cooked, drain it and place it in a large serving bowl. Add the sauce and toss

gently. Serve immediately, passing a bowl of cheese at the table.

 

Source:

" Pasta For All Seasons "

Copyright:

" 2000 by Robin Robertson "

 

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Per Serving (excluding unknown items): 578 Calories; 9g Fat (15.1% calories from

fat); 17g Protein; 100g Carbohydrate; 6g Dietary Fiber; trace Cholesterol; 110mg

Sodium. Exchanges: 5 1/2 Grain(Starch); 3 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : In Bologna, they serve tagliatelle with their famous meat

sauce--elsewhere spaghetti is the pasta of choice. This vegetarian version uses

frozen precooked vegetarian burger crumbles, found in natural foods stores and

well-stocked supermarkets, to replace the ground meat. If frozen burger

crumbles are unavailable, use one cup TVP after rehydrating with water or use

grated tempeh that has been lightly browned in a skiller

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0