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Christian Vegetarian Association Presents:
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Leftover Tofurky Spaghetti Bolognese

Turn your leftover Thanksgiving Tofurky into spaghetti Bolognese! If you have a food processor, you can use it to minced the onions, carrots and celery and save time and effort.


1 celery rib, minced

1 small carrot, grated

1 onion, minced

2 cloves garlic, minced

1 tbsp vegetable oil

leftover Tofurky

2 large fresh tomatoes, diced

1 14 ounce can Italian-style stewed or diced tomatoes, undrained

1/4 tsp oregano

1/2 tsp basil

salt and pepper to taste

cooked spaghetti


- In a medium pot or large skillet, sautee the celery, carrot, onion, and garlic in vegetable oil for a minute or two. Add the Tofurky and cook for two to three more minutes, stirring frequently.

- Add the remaining ingredients, except pasta, and bring to a slow simmer. Reduce heat to medium low and allow to cook, uncovered, for 15 to 20 minutes, stirring occasionally.

- Taste and adjust seasonings. Serve your leftover Tofurky Bolognese sauce over cooked spaghetti.

Your question and comments are welcome

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