Slow Cooker Spaghetti Bolognaise Sauce

Atheana 0

"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."

Ingredients 19 h {{adjustedServings}} servings 380 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 1328 mg
  • 53%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Cover soybeans with water and soak for several hours, or overnight.
  2. In a slow cooker combine soybeans, tomatoes, onion, okra, green olives, black olives, tomato paste, chopped tomatoes, Parmesan cheese, wine, olive oil, corn, oregano, basil, Italian seasoning, salt and pepper. Mix well.
  3. Cook on low for 12 to 24 hours, stirring occasionally.
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Reviews 4

  1. 7 Ratings


I hate to say this, but this was by far the worst thing I've ever cooked. It was truly gross. I can't believe I put this in front of my children.


I am a vegetarian and I loved this. I miss the richness of a good meat sauce, and even my semi-carnivore husband liked this. I doctored up the spices a little, and used zucchini instead of okra as we don't care for okra. When you first make it, you will think it'll never taste good, but give a good 24 hours in a crockpot, and you wil be pleased.


Sorry to say, but this really was not even edible. Not sure what was wrong since I followed the recipe exactly.