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Spaghetti With Vegetarian Bolognaise Sauce

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“A wonderful sauce full of veggies, this is sure to please! Adapted from Vegetarian Gourmet, Fall, 1995.”
READY IN:
55mins
YIELD:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Soak the sun-dried tomatoes in boiling water until soft, about 10 minutes. Dice & set aside.
  2. Cook spaghetti according to instructions(about 10 minutes), rinse, drain & set aside.
  3. Heat oil in a large skillet. Saute onion, celery, carrots & red bell pepper in skillet until the onions are translucent, about 3 minutes. Stir in the sun-dried tomatoes, then the zucchini, eggplant, garlic, mushrooms, tomatoes and tofu. Add the wine, if using, and cook over a low heat until the liquid has evaporated. Stir in the rest of the ingredients.
  4. Place the spaghetti on a pretty serving platter, top with sauce & serve. Enjoy!

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