THE BEST VEGAN SPAGHETTI
This tasty meat sauce for a vegan spaghetti is super easy to make, is one pot, and loaded with protein from walnuts and mushrooms versus typical lentils.
Provided by Maria Koutsogiannis
Categories Main Dishes
Number Of Ingredients 19
Steps:
- Into a food processor place 1/2 of the mushrooms and process until finely ground. Remove mushrooms from the processor and repeat with the other 1/2 of mushrooms. See notes.
- Into the food processor add your walnuts and process till finely ground. Transfer walnuts to the bowl with the mushrooms.
- Into a large soup pot add your olive oil and heat on medium-high heat for around 20 seconds before adding your mushroom and walnut mixture. Cook for around 6-8 minutes, stirring often to avoid burning. Cook until all the liquid has evaporated and the mixture has browned beautifully.
- Into the same food processor add your onion, celery, carrots and garlic. Process till finely ground. See notes.
- Remove the mushroom and walnut mixture from the pot and transfer to a bowl.
- Into the same pot add your onion mixture and cook on medium heat for around 5-6 minutes, or until browned and fragrant. If the mixture starts to sticks to the bottom of the pot simply add a little water bit by bit to help loosen the browned parts. This is a flavour building step, so I highly suggest it if needed.
- To the mixture add your chili flakes, cinnamon, clove, basil, parsley and bay leaf. Stir till well combined. Cook for around 1-2 more minutes.
- Now, push the cooked onions mixture to the sides and makes room for the tomato paste. Cook on its own for a minute or so or until browned. Once browned stir the tomato paste into the onion mixture and transfer your walnut and mushrooms to the pot. See notes.
- Stir till well combined, increase heat and add your passata and vegetable stock paste. Cook for around 5 minutes before adding your water and bringing mixture to a boil.
- Put on your pot lid and simmer for around 25-30 minutes. See notes. Before serving taste for salt and pepper and add as needed.
- Enjoy with your favourite pasta, garnished with parsley and a side of garlic toast!
Nutrition Facts : ServingSize 6, Calories 484 kcal, Sugar 12.6 g, Sodium 290.5 mg, Fat 19.1 g, SaturatedFat 2.2 g, Carbohydrate 68.1 g, Fiber 9.1 g, Protein 15.8 g, UnsaturatedFat 10.4 g
VEGETARIAN "MEAT" SAUCE RECIPE BY TASTY
Here's what you need: cremini mushroom, white onion, oil, salt, pepper, garlic, dried oregano, tomato paste, crushed tomato, vegetable broth, chickpeas, fresh basil
Provided by Joey Firoben
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a food processor, pulse the mushrooms and onions until broken into uniformly fine pieces, about 10 pulses, scraping down the sides of the bowl as needed.
- Heat the oil in a large skillet set over medium-high heat.
- Pour the mushrooms and onions into the skillet and season with salt and pepper. Sauté until the veggies have released moisture and softened, about 8 minutes.
- Add the garlic and oregano. Sauté until fragrant, about 30 seconds.
- Push the veggies to the sides of the pan and add the tomato paste, slowly mixing in the veggies from the side until a uniform paste has formed.
- Add the crushed tomatoes and stir until well combined and thick.
- Add the vegetable stock and stir until the sauce has thickened slightly. Reduce the heat to medium-low if it is bubbling and popping too much.
- While the sauce simmers, place the chickpeas in the food processor and pulse until broken into fine pieces, about 10 pulses.
- Pour the chickpeas into a fine mesh strainer and submerge in a medium bowl filled with water.
- Shake the strainer for 1 minute to remove starches from the chickpeas. You'll know when to remove the strainer when the water has become very cloudy from the starches.
- Transfer the chickpeas to the sauce and stir for at least 1 minute to give the chickpeas time to cook.
- Use the sauce as desired for pasta, veggie noodles, calzones, etc..
- Enjoy!
Nutrition Facts : Calories 371 calories, Carbohydrate 39 grams, Fat 20 grams, Fiber 6 grams, Protein 7 grams, Sugar 13 grams
VEGETARIAN " MEAT " SAUCE WITH VEGGIE ME
My little one's been rebelling against eating meat, so I decided to indulge her with a Veggie Meat Sauce...and it came out wonderful! The seasonings in this sauce a very adjustable according to your tastes. My family tends to like their sauces on the sweet side. And the recipe makes plenty to freeze for next time! Could also be adapted for the crock pot.
Provided by CindiNMike
Categories Spaghetti
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F and brown meatballs and sausage for about 10 minutes, or until heated through.
- In large heavy sauce pot, warm olive oil on medium high heat.
- Saute onions and garlic in the pot until translucent.
- Add green pepper to pot, and heat until soft.
- Add vegetarian beef crumbles to the pot, and heat through until starting to brown.
- Add sausages and meatballs to the pot, and all other remaining ingredients. Mix well.
- Lower heat to medium, stirring frequently until starting to simmer.
- Reduce heat to low, and let simmer for at least an hour stirring occasionally, but several hours is fine as well, as the longer you simmer, the more the flavors of the herbs come. Just don't forget to stir from time to time!
Nutrition Facts : Calories 308, Fat 8.1, SaturatedFat 1.2, Sodium 2013.4, Carbohydrate 46.9, Fiber 9.8, Sugar 24.8, Protein 18
VEGETARIAN MEAT SAUCE - SMART GROUND
Excellent meatless meat sauce recipe. I prefer Smart Ground, but you can use whatever brand you want. I add a little hot sauce when I make it.
Provided by mmmm_gin
Categories Sauces
Time 20m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, heat enough vegetable oil to cover the bottom of the pan.
- Cook the onion until tender.
- Add crumbled beef substitute and stir in the garlic.
- Add diced tomatoes, tomato sauce, and bell peppers.
- Bring to a boil, stirring occasionally.
- Reduce heat and cook for about 10 minutes or until desired thickness is reached.
- Add remaining seasonings to taste and serve over rice or pasta.
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