Consider this a Meatless Monday recipe staple. Our friend, Kathy Freston shares her delicious Meatless Spaghetti Bolognese recipe and a list of other gardein favorites on her blog, The Daily Lean!

Meatless Spaghetti Bolognese

Serves 6 to 8

1/2 to 1 12-ounce bag Meatless Ground Crumbles 
1 teaspoon olive oil
1 onion, diced
2 to 4 cloves garlic, minced
1 14-ounce can diced tomatoes
2 8-ounce cans tomato sauce
1 6-ounce can tomato paste
2 and 1/2 cups water
2 teaspoons oregano
3 bay leaves
1/2 teaspoon garlic salt
1/2 teaspoon sweet basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon rosemary
2 12-ounce boxes whole wheat spaghetti (or try gluten-free pastas, such as quinoa or brown rice spaghettis)
Optional: 1/2 cup of mushrooms, fresh or canned; 1/4 cup of diced green pepper

In a skillet, place the olive oil and Meatless Ground Crumbles and cook over low heat. Add onions and garlic. Continue cooking, stirring occasionally, until crumbles are heated through and onion is clear.

  1. Add diced tomatoes, tomato sauce, tomato paste, and water. Stir until sauce is of an even consistency. Add the remaining ingredients (including optional vegetables if desired), except for the spaghetti, and simmer over low heat for anywhere from half an hour to two hours. (Salt and pepper can be adjusted to taste.) The longer the sauce cooks, the more the flavors will blend, but it can be eaten earlier if the family can’t wait! Remove bay leaves before serving.
  2. 10 to 15 minutes before serving, place a large pot of water on the stove to boil and cook spaghetti according to directions on the package. Drain pasta when cooked al dente. Pour sauce over noodles and serve while hot.