Vegetarian Spaghetti Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 9 |
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I turned to soy crumbles when I was trying to reduce the fat and carbs from traditional marinara, explains Green Lake, Wisconsin's Thomas Licking. The result was this stick-to-your-ribs sauce that's so hearty, no one will miss the meat. Ingredients:
1 medium onion, chopped |
4 garlic cloves, minced |
1 tablespoon canola oil |
1/2 pound sliced fresh mushrooms |
1 can (28 ounces) italian crushed tomatoes, undrained |
1 can (6 ounces) tomato paste |
1 tablespoon minced chives |
1-1/2 teaspoons italian seasoning |
3/4 teaspoon salt |
1/8 teaspoon crushed red pepper flakes |
2 cups frozen vegetarian meat crumbles |
hot cooked pasta, optional |
Directions:
1. In a large saucepan coated with cooking spray, cook onion and garlic in oil for 2 minutes. Add mushrooms; cook 3-4 minutes longer or until vegetables are tender.
2. Stir in the tomatoes, tomato paste, chives, Italian seasoning, salt and red pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in vegetarian meat crumbles; cook for 3-5 minutes or until heated through. Serve over pasta if desired. Yield: 9 servings.
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