Vegetarian Spaghetti Sauce Food

VEGETARIAN SPAGHETTI SAUCE

Steps:

• 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. , 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.

VEGETARIAN PASTA SAUCE

Steps:

• In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.

VEGGIE BOLOGNESE SAUCE

Steps:

• Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
• Peel (or trim) the alliums, then roughly chop. Peel and slice the garlic.
• Roughly chop the Mediterranean veg.
• Place a large pan big enough to hold all the ingredients on a medium heat with the olive oil.
• Add the alliums and garlic. Cook for 15 to 20 minutes or until the veg is golden and softened, stirring frequently.
• Add the chopped Mediterranean veg and the herbs, and cook for 15 minutes more, or until the vegetables are golden and softened, stirring occasionally.
• Use a potato masher to gently crush the veg, breaking down any bigger lumps.
• Add the lentils and tomato base sauce, and bring to the boil - remember to note the liquid level in the pan.
• Add 200ml of water and stock cube (if using) and give everything a good stir. Bring to the boil, then lower the heat and simmer for 40 minutes, or until reduced - the liquid should return to the same level as in step 8.
• Season to taste with sea salt and black pepper. Delicious served with pasta, in a jacket potato, or use as the base for a veggie cottage pie or lasagne.

VEGETABLE SPAGHETTI SAUCE

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Cook onions and carrots in oil 3 to 4 minutes, stirring frequently, until crisp-tender. Stir in mushrooms and bell peppers.
• Spoon vegetables into 4- to 6-quart slow cooker. Stir in remaining ingredients except spaghetti and cheese.
• Cover and cook on low heat setting 8 to 10 hours.
• Cook and drain spaghetti as directed on package. Serve sauce over spaghetti. Sprinkle with cheese.

VEGETARIAN SPAGHETTI SAUCE

Steps:

• Heat olive oil dutch oven over medium-high heat. Add onion, and stir to coat with oil. Crumble tofu into very small pieces over the onion. Stir and cook 10-15 minutes until the onion is very tender. A black crust will form on the bottom of the pan as the tofu cooks. This is a good thing! It will add flavor to the finished sauce.
• Stir in mushrooms, garlic, salt, Italian herbs, and red pepper flakes. Cook another 1-2 minutes.
• Reduce heat to medium. stir in diced and crushed tomatoes. Bring to a low boil, stirring often. Cover pot not quite tightly to allow some steam to escape. (You want the liquid to burn off a bit to thicken up the sauce.) Reduce heat to low, and simmer for at least two hours, stirring occasionally. Adjust salt to taste, and serve over your favorite pasta.

SIMPLE VEGAN TOMATO SAUCE

Steps:

• Gather the ingredients.
• In a large skillet or saucepan, heat the olive oil over medium heat. Sauté the onion and the garlic for just a few minutes, until soft.
• Add in the canned tomatoes, with juices, and season well with salt and pepper. Add a pinch of sugar. Allow the sauce to simmer for 10 to 15 minutes.
• Remove the pan from heat and stir in the basil just before serving. Serve with your choice of pasta or other dishes.

FRESH AND EASY VEGGIE SPAGHETTI

Steps:

• Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
• Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
• Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
• While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
• Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.

VEGETARIAN BAKED SPAGHETTI

Steps:

• Cook spaghetti according to package directions, set aside
• Combine onion, garlic, mushrooms, green pepper, olive oil, sea salt, pepper, basil and oregano in a large skillet.
• Sautee on medium high heat, stirring frequently for 10-15 minutes, or until mushrooms cook down and evaporate their liquid
• Add pasta sauce to veggie mixture and stir to combine
• Using a 9 X 13 baking dish, first lay down all of the cooked spaghetti on the bottom
• Top spaghetti with 1/2 cup mozzarella and 1 cup of parmesan cheese
• Pour sauce over top and mix up with tongs until well combined (add optional red pepper flakes here if desired)
• Top with remaining 1 cup of mozzarella cheese sprinkled over the top
• Bake at 450 degrees for 12-15 minutes, or until cheese is bubbly and starting to brown

VEGETARIAN PASTA SAUCE

Steps:

• Chop all the vegetables.
• Saute onion and garlic in olive oil.
• Add the canned tomatoes and tomato paste.
• Add the remaining vegetables.
• Add all the seasonings.
• Let it come to a boil, and then let it simmer 30 minutes or until vegetables are tender.

THE BEST VEGETARIAN SPAGHETTI SAUCE

Steps:

• Roast the romano peppers. Place them on a baking tray whole and drizzle with olive oil. Place in the oven at 200C/390F for 20-30 minutes until they have softened and wrinkled.
• Meanwhile, start preparing the sauce. In a large heavy pan, sauté your onions until soft and slightly browned.
• Add garlic and chili flakes, saute for a few minutes until the garlic releases its fragrance.
• Add mushrooms and cook until they release their liquid and it begins to evaporate. Add the Worcestershire sauce, dried herbs, and salt and pepper to taste.
• Now add the canned tomatoes, tomato paste, black olives, red wine, balsamic vinegar, and brown sugar.
• Heat and then bring to a simmer.
• When the red peppers have roasted, remove from the oven and allow to cool before peeling, de-seeding and chopping them into small pieces. Add them to the sauce.
• Simmer for 3-4 hours, stirring regularly, until the sauce has reduced to a thick and chunky texture. If you need to serve it before it's reduced to the texture you prefer, just add more tomato paste. Taste throughout and add any extra seasonings or flavorings that you fancy along the way.
• Serve over spaghetti with a sprinkling of cheese. Bon appetit!

THE BEST VEGAN SPAGHETTI

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!

VEGAN SPAGHETTI SAUCE

Steps:

• Cut the vegetables into small cubes
• In a large saucepan over medium-high heat, add olive oil. Add the vegetables and sauté 5 minutes.
• Add all other ingredients and bring to a boil. Simmer on low heat for 4 hours, stirring occasionally.

VEGETARIAN SPAGHETTI BOLOGNESE

Steps:

• Heat olive oil in frying pan and gently fry chopped onion until softened, add garlic, salt, pepper and oregano for 2-3 mins being careful not to let the garlic burn.
• Add the chopped tomatoes to the pan and simmer very gently for 20 mins to thicken the sauce.
• Add the drained lentils and simmer for a further 5 mins until thoroughly heated through.
• Meanwhile boil a large saucepan of water add salt and cook the spaghetti according to the pack instructions.
• Drain the spaghetti, arrange on a plate piling a quantity of the sauce on top. Serve parmesan separately to sprinkle on top.

VEGETARIAN SPAGHETTI SAUCE

Steps:

• Dice tin tomatoes(or put in food processor) and add to large pot. Add all remaining ingredients, and simmer 1.5 hours. Remove bay leaf before serving. Enjoy!!