Heat oil over medium in a large, non-stick sauté pan. Add garlic and onion, and sauté until soft, about 7 minutes, adding broth by the tablespoon if mixture begins to dry out. Add everything except the cream cheese, and bring to a boil.
Lower to a simmer and cook, partially covered, until almost all of the liquid is absorbed, about an hour. The most important aspect of this recipe is to allow the sauce to cook long and slow, so all the flavors can jive. This said, keep a lazy eye on it as it cooks, and add vegetable stock if/as needed.
Adjust seasonings. Remove from heat and stir in the cream cheese [Start with less! You can always add more.] Serve!
http://urbanvegan.net/2012/05/post-race-fuel-creamy-vegan-bolognese.html