Photo: Eaters Collective
Slow Cooker Spaghetti Bolognaise Sauce
17 ingredients
30 min + 12 hr
12 servings
openrecipes
"This is what you call a wickedly delicious, vegetarian spaghetti sauce which tastes like a bolognaise but is really soybeans. I also use this sauce with jacket potatoes (and if I'm really feeling naughty, add a bit of shredded mozzarella cheese on top), rice or even, 'cause it's so thick, just on its own. For optimum flavor use dried soya, if available."
Estimated Nutrition (whole recipe, rough)
446
Calories
18g
Protein
23g
Fat
44g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Okra | 1 cup (100g) | 33 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Soybean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups dried soybeans
- 4 large tomatoes, cut into wedges
- 1 large onion, chopped
- 1 pound okra, chopped
- 1 cup pitted green olives
- 1 cup pitted black olives
- 2 (6 ounce) cans tomato paste
- 3 (14.5 ounce) cans peeled and diced tomatoes
- 3/4 cup grated Parmesan cheese
- 1 cup red wine
- 1/4 cup olive oil
- 1 (11 ounce) can whole kernel corn, drained
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 4 tablespoons Italian seasoning
- salt to taste
- 1/2 teaspoon pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes