Very Veggie Spaghetti Sauce Mmb Food

VEGGIE SPAGHETTI

Steps:

• In a large skillet melt 1/2 cup margarine over medium heat. Stir in onion, chopped tomatoes, and salt; simmer for 1/2 hour.
• Meanwhile, in a large pot with boiling salted water cook pasta until al dente. Drain. Place cooked spaghetti in the bottom of a greased 9x13 inch baking dish.
• In a small saucepan melt 3 tablespoons of margarine over medium heat. Take off heat and quickly stir in 3 tablespoons of flour to make a paste. Return to heat and slowly stir in the milk. Cook on low, stirring often, until thick. Add heavy cream and continue to cook until slightly thickened.
• Pour simmered tomato mix over top of spaghetti. Sprinkle on olive halves and mushrooms. Pour cream sauce on top. Sprinkle with grated Parmesan cheese.
• Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes.

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!

CHUNKY VEGETABLE SPAGHETTI

Steps:

• Cook and drain spaghetti as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add zucchini, carrots, mushrooms, onions and garlic; cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in remaining ingredients except basil and cheese. Cook 3 to 5 minutes, stirring occasionally, until hot. Stir in basil. Serve sauce over spaghetti. Sprinkle with cheese. Makes about 5 1/2 cups sauce.

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.

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.

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.

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.

LOTS O'VEGGIES SAUSAGE SPAGHETTI SAUCE

Steps:

• In a medium skillet over medium heat, cook sausage and ground beef until brown. Drain, reserving 2 tablespoons drippings. Set aside.
• In a large stock pot or Dutch oven heat oil over medium heat. Cook onions in oil until translucent. Stir in green and red bell peppers, zucchini, mushrooms and carrots and cook until just tender. Add browned sausage and ground beef. Stir in basil, spinach, thyme, oregano, garlic, sugar and salt and pepper. Cook 2 to 5 minutes. Pour in tomatoes, stir well, reduce heat, cover and simmer 3 hours, stirring occasionally.

SPAGHETTI WITH HIDDEN VEGETABLE PASTA SAUCE

Steps:

• Use a cheese grater to grate the zucchini and carrots. You'll want about 1.5 cups of each, but the amount is flexible. Dice the onion and mince the garlic.
• Add the olive oil and ground beef to a large, deep skillet. Cook the ground beef over medium heat until it is fully browned. Add the diced onion and garlic and continue to sauté a few minutes more, or until the onions are soft and translucent.
• Add the shredded zucchini and carrots to the skillet along with the basil, oregano, salt, freshly cracked pepper, and a pinch of red pepper. Continue to sauté until the vegetables are wilted (about five minutes).
• Add the pasta sauce to the skillet and stir to combine. Allow the contents of the skillet to come up to a simmer, then turn the heat down to low and simmer the sauce as you prepare the spaghetti. Stir the sauce occasionally as it simmers.
• Cook the spaghetti according to the package directions, then drain in a colander. Return the drained spaghetti to the pot with the heat turned off. Add one cup of the prepared sauce to the pasta and stir to coat. Divide the pasta into serving bowls and top with additional sauce.

PASTA WITH TOMATO & HIDDEN VEG SAUCE

Steps:

• Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
• Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.
• Heat the oil in a large non-stick saucepan and gently cook the onion, celery, carrots and leek until soft, about 20 mins. Add the peppers and cook for 10 mins more, then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better.
• Cook the pasta following pack instructions. Meanwhile, blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shaved Parmesan and rocket leaves, if you like.

VEGETABLE SPAGHETTI SAUCE RECIPE

Steps:

• Heat oil in a skillet over medium-high heat.
• Cook onions and carrots 3 to 4 minutes, stirring frequently, until tender.
• Stir in mushrooms, zucchini and bell peppers.
• Move vegetables into a medium large pot.
• Stir in tomatoes, tomato sauce and garlic.
• Cover and cook on low heat for about 30 minutes.
• When done, turn heat off and add oregano and basil and stir gently.
• Meanwhile cook and drain spaghetti as directed on package.
• Serve sauce over spaghetti.
• Sprinkle with cheese.

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 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

SPAGHETTI WITH CHUNKY MEAT AND VEGGIE SAUCE

Steps:

• In a large dutch oven, heat the olive oil over medium low heat for 1 minute.
• Add onions, garlic, and carrots, and saute, stirring frequently for 5 minutes (until carrots are tender and garlic and onion are just beginning to brown).
• Push vegetables to one side of pan and add meat.
• Raise heat to medium high and saute, stirring constantly, until browned on all sides (about 5 minutes); drain off excess fat.
• Add tomato puree and spaghetti seasoning, mix well, and bring to a boil.
• Reduce heat to low, cover and simmer for 15 minutes.
• Cook pasta according to package directions.
• Add beans and mushrooms to sauce, cover, and cook for another 5-7 minutes over low heat (until vegetables are tender).
• Serve pasta topped with sauce and Parmesan cheese.

VERY VEGGIE SPAGHETTI SAUCE MMB

Steps:

• 1. In a large pan, brown the ground beef, garlic and onion together until beef is no longer pink. Drain the fat off.
• 2. Add the veggies and herbs and simmer until the veggies are tender.
• 3. These are rough estimates of amounts. Use more or less to suit your tastes.
• 4. ** In the summer when the garden is coming in, I can tomatoes and grate zucchini for the freezer. I also dehydrate herbs for the winter.

VEGETABLE SPAGHETTI SAUCE

Steps:

• In a Dutch oven, over medium to medium-high heat, add the vegetable oil.
• Add the onion, carrots, zucchini, and red pepper flakes.
• Saute/cook vegetables for 4 minutes; stirring often.
• Then add the green bell peppers, and cook for 3 minutes more; stirring often.
• Add both jars of the spaghetti sauce, and the canned mushrooms, and stir.
• When sauce starts to come to a boil, within a few minutes, lower heat to a simmer, then cover, and simmer the vegetable/spaghetti sauce for 15 minutes.
• Serve sauce over cooked spaghetti, and top with grated Parmesan cheese.
• *Note: 10/19/09 Today I made this sauce, but with a few modifications. Instead of adding canned mushrooms, I sautéed 8-ounces of fresh, sliced, mushrooms, in a seperate skillet along with 1-1/2 to 2 tablespoons of butter. I cooked the mushrooms over a medium-high heat for about 6-7 minutes. I also cut the zucchini and bell peppers into 3/4-inch pieces. I sauted the zucchini along with the carrots and onion, for 7 minutes, and after I added the bell peppers, I then added a 3/4 teaspoon of the red pepper flakes, and I sauted the entire vegetables for 6 to 8 minutes more. Finally I added the cooked mushrooms, the 2 jars of pasta sauce, and I threw in a pound of already cooked Italian meatballs, and simmered the sauce with the meatballs, while I cooked the spaghetti. This made a large pot full (to feed more than 6 people), and the sauce was nice and thick.

VEGGIE PASTA SAUCE

Steps:

• Heat the oil in a LARGE saucepan, over a medium heat. Add the onion, garlic, and mixed herbs and stir for a couple of minutes.
• Add the remaining vegetables (celery, leeks, carrots, capsicum, zucchini) and cook, covered, for around 20 minutes. Continually check and stir the vegetables, you want them to soften but not burn.
• Add the tomatoes, tomato paste, and stock (SEE NOTE 1). Stir until combined. Bring to a boil, reduce the heat and allow to simmer for a further 20 mins.
• Allow to cool slightly and then blend until smooth (SEE NOTE 2)
• Allow to fully cool before pouring the sauce into containers/zip lock bags for storing. (SEE NOTE 3)