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Vegetarian Sauce Recipe
|Dried mushrooms||1 Cup (16 tbs), rinsed|
|Sun dried tomatoes||6 , cut in halves|
|Canned crushed tomatoes||28 Ounce (1 Can)|
|Onion||1⁄2 Medium, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Canned white kidney beans||15 Ounce, drained (1 Can)|
|Red wine||1⁄2 Cup (8 tbs)|
|Green bell pepper||2 Tablespoon, chopped|
|Green peas||1 Cup (16 tbs) (Fresh Or Frozen And Thawed)|
|Parsley||1 Tablespoon, chopped|
|Cooked pasta/Rice||1 Cup (16 tbs)|
|Crumbled goat cheese/Blue cheese||1 Cup (16 tbs)|
Calories 575 Calories from Fat 111
% Daily Value*
Total Fat 13 g19.4%
Saturated Fat 7.5 g37.5%
Trans Fat 0 g
Cholesterol 39 mg13%
Sodium 988.8 mg41.2%
Total Carbohydrates 99 g33.1%
Dietary Fiber 18.5 g73.9%
Sugars 12.4 g
Protein 27 g54%
Vitamin A 51% Vitamin C 88.3%
Calcium 27.3% Iron 36.3%
*Based on a 2000 Calorie diet
1.Cut dried mushrooms into pieces and remove tough stems if any.
2.In a slow cooker, put mushrooms and add sun dried tomatoes, crushed tomatoes, onion, garlic, beans, wine and bell pepper.
3.Put the cooker's lid and cook for 21/2- 31/2 hrs on HIGH.
4.Once done, put peas and parsley in the cooker and cook for further 15 mins afetr covering the cooker.
5.Add a pinch of salt and pepper.
6.Toss over rice or pasta and garnish with crumbled blue or goat cheese.