Vegan Bolognese Sauce with Spaghetti Squash
Vegetarian
Vegan
Lactose Free

Vegan Bolognese Sauce with Spaghetti Squash

4.5 (12)

This Vegan Bolognese pairs perfectly with spaghetti squash, offering a hearty, meatless meal that doesn't skimp on traditional Italian flavors.

260 calories/servingServing Size is about 11 oz; 1 1/2 cups

See Nutrition Information

Serving Size is about 11 oz; 1 1/2 cups

Prep Time
15 mins
Cook Time
1 hour5 mins
Total Time
1 hour20 mins
Servings14

Ingredients

Servings: 14

  • 1 cup water

  • Salt and pepper to taste

Roasted Spaghetti Squash

  • 2 (2-3 lb each) spaghetti squash

  • 4 Tbsp Wegmans Basting Oil

  • Salt and pepper to taste

  • 1/2 cup chopped fresh Italian parsley leaves

Vegan Bolognese Sauce

  • 1/4 cup Wegmans Basting Oil

  • 4 cloves Wegmans Peeled Garlic, minced

  • 1 pkg (7 oz) Wegmans Diced Mirepoix (Produce Dept)

  • 1 can (6 oz) Wegmans Organic Tomato Paste

  • 2 Wegmans Organic Bay Leaf

  • 1 cup red wine

  • 1 pkg (13 oz) Wegmans Don't Be Piggy Meatless Sausage Style Crumbles (Frozen Foods)

  • 1 pkg (13 oz) Wegmans Don't Have A Cow Meatless Beef Style Crumbles (Frozen Foods)

  • 2 cans (28 oz each) Wegmans Coarse Ground Tomatoes

  • 1 can (28 oz) Wegmans Organic Diced Tomatoes

  • 1 1/2 tsp Wegmans Organic Oregano Flake

  • 3 Tbsp Wegmans Organic Extra Virgin Olive Oil

  • 1 1/2 Tbsp chopped Wegmans Organic Italian Parsley

  • 1 1/2 Tbsp chopped Wegmans Basil

Optional Ingredients

  • Optional: Wegmans Parmesan Style Vegan Grated Cheese

    (optional)

Note: Optional ingredients are not included in wellness keys or nutritional info.

Ingredients

14
14

Price per serving

$0

Directions

  • Step 1

    Make Roasted Spaghetti Squash: Preheat oven to 400 degrees. Halve spaghetti squash; discard seeds.

  • Step 2

    Drizzle cut sides of squash halves with 1 Tbsp oil each; season with salt and pepper. Arrange cut side-down on parchment paper-lined baking sheet.

  • Step 3

    Roast about 45 min until lightly browned and tender. Remove from oven; let rest 5-10 min.

  • Step 4

    Run tines of fork lengthwise over cut surface of squash to loosen spaghetti-like strands. Scoop strands into serving bowl. Toss with parsley; season with pepper.

  • Step 5

    Make Vegan Bolognese Sauce: Heat basting oil and garlic in stockpot on MED-HIGH; add mirepoix. Reduce to MED-LOW; cook, stirring occasionally, about 20 min, until soft but not browned.

  • Step 6

    Stir in tomato paste. Cook, stirring occasionally, 8 min. Add bay leaves; cook 2 min. Add wine. Increase heat to MED-HIGH. Bring to simmer; cook 5 min.

  • Step 7

    Add meatless sausage crumbles, meatless beef crumbles, tomatoes, water, and oregano; return to simmer. Cook, stirring occasionally, 30 min. Discard bay leaves.

  • Step 8

    Stir in olive oil; season with salt and pepper. Garnish with chopped parsley and basil. Serve over spaghetti squash.

  • Step 9

    Optional: Top with vegan grated cheese.

Chef Tip

• Pour the cup of water for this recipe into one of the empty tomato cans, then add to the sauce; it makes sure you get every bit of tomato from the can. • Freeze remaining sauce for future use.

Note: When servings & ingredients are modified, nutrition & directions may vary.

Nutrition information per serving. 1 serving is about 11 oz; 1 1/2 cups

260Calories

Amount

% Daily Value

Amount

% Daily Value

Saturated Fat

2g

10.0%

Trans Fat

0g

0.0%

Cholesterol

0mg

0.0%

Sodium

900mg

39.1%

Dietary Fiber

4g

14.3%

Total Sugars

12g

42.9%

Incl. Added Sugars

1g

3.6%

Protein

13g

26.0%

Vitamin D

0mcg

0.0%

Calcium

95mg

7.7%

Iron

2mg

0.0%

Potassium

952mg

20.2%

Note: Current daily values are based on a standard 2,000 calorie diet.

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