Veggie Deluxe Spaghetti Sauce
Yield
4 servingsPrep
10 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
tofu
mashed |
|
| 5 | cups |
water
ater, boiling |
|
| 3 | tablespoons |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | cup |
carrots
sliced |
|
| 1 | cup |
broccoli florets
cut up |
|
| 1 | cup |
zucchini
sliced |
|
| 1 | cup |
mushrooms
sliced |
|
| 4 | each |
garlic cloves
|
|
| 1 | teaspoon |
basil
|
*
|
| 1 | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
celery seeds
|
|
| ¼ | teaspoon |
cloves, ground
|
|
| ½ | cup |
sunflower seeds
ground |
|
| 1 | pound |
tomatoes, canned
|
|
| ½ | cup |
tomato paste
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
tofu
mashed |
|
| 1.2 | l |
water
ater, boiling |
|
| 45 | ml |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 237 | ml |
carrots
sliced |
|
| 237 | ml |
broccoli florets
cut up |
|
| 237 | ml |
zucchini
sliced |
|
| 237 | ml |
mushrooms
sliced |
|
| 4 | each |
garlic cloves
|
|
| 5 | ml |
basil
|
*
|
| 5 | ml |
thyme
|
*
|
| 2.5 | ml |
oregano
|
|
| 1.3 | ml |
celery seeds
|
|
| 1.3 | ml |
cloves, ground
|
|
| 118 | ml |
sunflower seeds
ground |
|
| 453.6 | g |
tomatoes, canned
|
|
| 118 | ml |
tomato paste
|
|
Directions
Drop the tofu into the boiling water.
Bring the water back to a boil and cook for 1 minute.
Drain the tofu into a colander that has been lined with a clean dishtowel.
Run cold water over the tofu to cool it off for easier handling.
Twist the dishotwel and press the tofu to squeezeout the excess water.
When the tofu has been adequately pressed, it shoul dhave a firm, ground-beef-like texture.
Heat the oil in a large, heavy kettle.
Add th eonions, carrots, and broccoli.
Stir-fry for about 5 minutes.
Add the zucchini, mushrooms, garlic, herbs, and spices.
Stir for a couple of minutes, then cover the kettle and cook over medium heat until teh vegetables are tender, but still crisp.
Stir occasionally.
Add the pressed tofu, sunflower seeds and tamari.
Stir for a minute over medium heat.
Add the remaining ingredients and simmer for 2 to 3 minutes.
Serve this sauce over whole grain pasta, acompanied by a big green salad.
