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Dairy Free Vegetarian Spaghetti Sauce

Chef.Reff's picture
Ingredients
  Zucchini 2 Cup (32 tbs), sliced
  Fresh mushrooms 1⁄2 Cup (8 tbs), sliced
  Green pepper 1⁄2 Cup (8 tbs), chopped
  Onion 1⁄2 Cup (8 tbs), chopped
  Garlic powder 1⁄2 Teaspoon
  Olive oil 2 Tablespoon
  Canned tomatoes 14 1⁄2 Ounce, peeled (1 Can)
  Tomato paste 6 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Parsley flakes 1 Tablespoon
  Oregano 1 Teaspoon
Directions

MAKING
1) In a skillet, heat olive oil and add zucchini, mushrooms, green pepper, onion, and garlic powder.
2) Sauté the mixture.
3) Stir in tomatoes, tomato paste, water, and additional spices.
4) With the spoon break up tomatoes.
5) Boil the sauce and continue to cook uncovered for 20 minutes.
6) Stir in between.

SERVING
7) Serve over pasta, veal, chicken, or beef.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Method: 
Simmering
Dish: 
Sauce
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes

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