Meatless Spaghetti Sauce Recipe
Ingredients
1/2 cup vegetable oil or sesame oil
2 large onions, chopped
2 cups celery, chopped
2 cups fresh mushrooms, chopped
1/2 cup soy beans, crushed
1 cup sunflower seeds, chopped or ground
1 cup peanuts, chopped
28 oz canned tomatoes
10 oz canned cream of tomato soup
19 oz canned tomato juice
12 oz canned tomato paste
2 leeks, minced
2 green bell peppers, finely chopped
4-6 garlic cloves, chopped
1 tbsp honey
1/2 tsp crushed red peppers
1/2 tsp Tabasco sauce
2 pinches of parsley
3 bay leaves
1 tsp sea salt
1/2 tsp pepper
1 tsp basil
1 tsp thyme
1 tsp oregano
1/2 tsp cinnamon
1/2 tsp ground cloves
Directions
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.
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.
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