We recently had dinner at The Veg in Southern Sarasota. One of their specials was a pasta with bolognese sauce, which was vegetarian, but used soy crumbles that had some milk in it. It sounded really good, but wasn't an option since it had dairy. I decided to make my own vegan version, which came out awesome. This is a great dish if you have vegetables in the fridge that need to be eaten.
1 eggplant
1 onion
2 tomatoes
6oz vegan soy crumbles
1 can tomato sauce
2 cloves garlic (minced)
salt, pepper
oregano
16oz. pasta (we like spinach pasta)
This takes about an 1.5 hours. The eggplant, half an onion (cut into pieces), and tomatoes (cut in pieces and scored) are to be roasted in the oven at 400 degrees for a little under an hour. The eggplant first has to be salted and drained which takes about 20 minutes. Brush oil on all of them before placing in oven.
While the vegetables are roasting, add minced garlic to about two tablespoons of oil in a medium-low hot preheated pan. Let that cook slowly, then add chopped onion until transparent. Add tomato sauce, salt, pepper and oregano. Cover and cook for about ten minutes, stirring occasionally. Add the vegan crumbles and cover. This will have to be stirred to keep anything from sticking to the bottom, but it should be at a low enough heat that it won't burn with enough attention.
Boil pasta in another pot. Drain and put aside. Once the roasted vegetables are done, add them to the tomato sauce and stir. Put everything in a pot and mix together.
