Capellini Bolognese

2 T. olive oil
1 medium onion
1 1/2 c. mushrooms sliced
3 cloves garlic minced
1 package soy crumbles
1 jar sugar free marina sauce (I get it at Trader Joes)
1/4 c. fresh basil, cut chiffonade style (stack leaves, roll and thinly slice)
1 red bell bell pepper seeded and diced
1 green red bell pepper seeded and diced
3/4 c. zucchini diced
1/2 c. broccoli florets
1/2 c. cauliflower florets
1 T. capers (optional)
1 t. dried oregano
salt and pepper to taste
1/2 cup shredded vegan cheese
parsley for garnish


Heat 1 T. oil in a large soup pot over med-high heat.  Add onion, mushrooms and saute for 5 minutes.  Add garlic and cook 1 minute longer. Stir in soy crumbles, add marina and basil.  Cover, reduce heat to low and simmer for at least 20 minutes, stirring occasionally.

Meanwhile, in a large skillet heat the remaining over medium heat, stir in all the vegetables, capers, and oregano and saute for about 10 minutes (or until semi-soft).  Add to marina sauce and stir.  Season the sauce with salt and pepper.

Bring a large pot of water to a boil and cook noodles according to package directions.

Drain the noodles and toss together with sauce. Top with vegan cheese and garnish with parsley.