Meatless Spaghetti Sauce Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 1/2 cup vegetable oil or sesame oil
 Onions2 Large, chopped
 Celery2 Cup (16 tbs), chopped
 Mushrooms2 Cup (16 tbs), chopped
 1/2 cup soy beans, crushed
 Sunflower seeds1 Cup (16 tbs), chopped
 Peanuts1 Cup (16 tbs), chopped
 Canned tomatoes28 Ounce
 10 oz canned cream of tomato soup
 19 oz canned tomato juice
 Canned tomato paste12 Ounce
 Leeks2 , minced
 Green bell peppers2 To taste, finely chopped
 Garlic6 Clove (5gm), chopped
 Honey1 Tablespoon
 Red peppers1/2 Teaspoon, crushed
 Tabasco sauce1/2 Teaspoon
 Parsley2 Pinch
 Bay leaves3
 Sea salt1 Teaspoon
 Pepper1/2 Teaspoon
 Basil1 Teaspoon
 Thyme1 Teaspoon
 Oregano1 Teaspoon
 Cinnamon1/2 Teaspoon
 Ground cloves1/2 Teaspoon

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.
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