My husband, just like many American kids, grew up with a tasty meaty spaghetti sauce. I veganized his Mom’s sacred spaghetti sauce recipe, and ever since he does not miss his old meaty recipe at all and matter of fact he asks me to make this sauce all the time because he is so addicted to it (actually, he has no choice!) He has to beg me to make it! Well! I admit I make him beg for it. He He He! Sometime he coaxes me to make it and he says “How about to make something simple tonight, how about spaghetti sauce?” I will say, “Will you help me?” Then, it is my turn to torture him by making him chop veggies by hand, occasionally checking on him and saying “Not fine enough. Reject!” “Do it again!” ”Still think it is simple?” Well the end result of this labor of love is the most tasty veggie spaghetti sauce.
Use a food processor to chop the veggie to cut time is a very good idea. The portion I make is very large and can serve an army. I like it this way so I can freeze some to use it later.
4.5 quart pot
2 Tbsp olive oil
1 large onion, finely chopped
2 clove garlic, finely chopped
4 stalks celery, finely chopped
1-pound buttom mushroom, finely chopped
2 bell peppers (any color you like), finely chopped
2 cup TVP (textured vegetable protein) re-hydrated in water
3 can dice tomatoes
1 cans tomato sauce
1 to 2 can tomatoes paste
1 can black olive
1 bunch Italian parsley, coarsely chopped
2 Tbsp Italian seasoning
1 tsp sugar
Basil leaves, tear them up
Vegan Parmesan cheese (optional)
Truffle oil (optional)
Tabasco sauce (optional)
In the heated up big pot add olive oil and chopped onion and garlic. Sauté until onion is carmelized. While onion is cooking, chop celery. When onion is done add celery, and keep sauté, until celery fragrant. While celery is cooking, chop mushroom. When celery is done add mushroom. While mushroom is cooking, chop pepper. When mushroom is fragrant add pepper. While pepper is cooking, open all the cans. When pepper is soft, add TVP and all the cans and only one can of tomato paste. Add Italian seasoning, parsley and sugar. Mix well. Cook for 5 minutes and observe the color of the sauce. If it is not red enough, add the last can of the tomato paste. Cover and simmer the sauce for additional 45 minutes stirring occasionally until all ingredients are happily married! Serve with spaghetti noodles, basil and any optional ingredients to your taste.
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