Vegan ‘Meat’ Sauce

A plant-based sauce to serve on pasta that mimics the texture and savory flavor of traditional meat sauces.

Ingredients:

• 2 (80z) containers fresh baby bella mushrooms
• 2 cloves garlic
• 1 medium yellow onion
• 1 medium green bell pepper, seeds removed
• 1 tablespoon olive oil
• 1 (280z) can crushed tomatoes
• 1 (14.5oz) can petite diced tomatoes
• 1(60z) can tomato paste
• 2 tablespoons ground flaxseed
• 1 tablespoons dried oregano
• 1 tablespoon dried basil
• 1 tablespoon dried sage
• 1 tablespoon ground cumin
• 1 teaspoon Himalayan salt, or to taste
• 1 teaspoon black pepper, or to taste
• 2 (80z) packages of gluten-free spaghetti*

Directions:

1. Chop the mushrooms, garlic, onion, and bell pepper into large pieces. In a food processor bowl, pulse separately and in batches to make the pieces between 1/8-inch and 3/8-inch. Transfer to a large bowl. Using a large wooden spoon, mix to combine and set aside.
2. In a large skillet, heat the oil. Add mixture and sauté on high heat for 2 minutes or until aromatic.
3. Add the remaining ingredients, except for the spaghetti. Sauté for 1 minute, then reduce heat to medium-low. Simmer for 15 minutes to heat and allow the flavors to meld.
4. Make the gluten-free spaghetti according to the package directions.
5. Serve a desired amount of sauce over cooked spaghetti. And if you like, sprinkle with a desired amount of Vegan Grated ‘Cheese.‘ Cooled sauce can be stored in 3 (14oz) airtight jars, refrigerated.
   

Variations:

1. Replace the oregano, basil, and sage with three tablespoons of dry Italian seasoning.
2. Replace the dry herbs with 3/4 cup fresh herbs, finely chopped. Use just one type of fresh herb, or combine two or three. You might choose from oregano, basil, parsley, sage, and thyme. Know that Fresh herbs should be mixed into tomato sauce towards the end of the cooking time, a few minutes before serving, for a better flavor and aroma.
3. Replace the spaghetti with another type of gluten-free pasta, such as linguine, fettuccini, or vermicelli. You can also replace the pasta with stuffed peppers, baked potato, or mix it into soups… whatever floats your boat!

Yield:
Makes 3 (14oz) jars of sauce.

*There are many brands of gluten-free pasta on the market. Look for ones that display a gluten-free certified label. You might try Banza brand spaghetti which is made from chickpeas.

P R I N T