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Meatless Spaghetti Sauce

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  Vegetable oil/Sesame oil 1⁄2 Cup (8 tbs)
  Onions 2 Large, chopped
  Celery 2 Cup (32 tbs), chopped
  Mushrooms 2 Cup (32 tbs), chopped
  Soy beans 1⁄2 Cup (8 tbs), crushed
  Sunflower seeds 1 Cup (16 tbs), chopped/ground
  Peanuts 1 Cup (16 tbs), chopped
  Canned tomatoes 28 Ounce
  Cream of tomato soup 1 Can (10 oz)
  Canned tomato juice 19 Ounce
  Tomato paste 12 Ounce
  Leeks 2 , minced
  Green bell peppers 2 , finely chopped
  Garlic 6 Clove (30 gm), chopped
  Honey 1 Tablespoon
  Crushed red peppers 1⁄2 Teaspoon
  Tabasco sauce 1⁄2 Teaspoon
  Parsley 2 Pinch
  Bay leaves 3
  Sea salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Basil 1 Teaspoon
  Thyme 1 Teaspoon
  Oregano 1 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon

In a heavy bottomed saucepan, heat oil.
Cook onions, celery and mushrooms 4 minutes.
Add soy beans, sunflower seeds and peanuts.
Continue cooking 5 minutes.
Pour in tomatoes, cream of tomato soup, tomato juice and paste.
Add leeks and bell peppers.
Bring to a boil.
Simmer 10 minutes.
Fold in garlic, honey, crushed red peppers and Tabasco sauce.
Simmer 2 hours.
Approximately 30 minutes before the end of cooking, add other seasonings.
If sauce is too thick, add tomato juice.

Recipe Summary

Side Dish

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Meatless Spaghetti Sauce Recipe