If you have kids or picky eaters in your life, you will appreciate this recipe. It is simple, to the point and gets the Meatless Monday job done! If you have never made your own red sauce now is the time to embrace the magic of homemade sauce. It does not compare to store bought. This red sauce recipe is a good one to have on hand for all different applications; pizza, lasagna, garlic bread dip, manicotti, and on and on. Try this out and tweet me @boldvegan if you liked it, yo (yes, I have been watching too much Breaking Bad. Too much Breaking Bad? Not possible).
3 tablespoon olive oil
2 medium onions, diced (red or yellow or mixed)
6 large garlic cloves, minced
3 cups mushrooms, chopped
1 tablespoon dried basil
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons dried oregano
2 teaspoons sea salt
2 teaspoons sugar
2 cans diced tomatoes (28oz.)
salt and pepper to taste
1 box spaghetti or angel hair pasta (any variety will do. I sometimes use quinoa spaghetti but it tends to fall apart a bit)
A few big handfuls of spinach, coarsely chopped
2 vegan chicken patties, cooked and cut into strips (If I’m not making my own, Chik’n Patties by Quorn are yummy)
Make the sauce
Heat olive oil in a large pot and saute the onions and garlic for 5 minutes, stirring occasionally.
Add the mushrooms and cook for an additional 2 minutes.
Add the basil, garlic, onion, oregano, sea salt and sugar and stir to combine.
Add in the tomatoes and stir until all ingredients are incorporated.
Turn heat to low and cover the pot with a lid so that it is at a slight tilt (not tight on the pot).
Simmer for 25 minutes.
Turn off and taste for salt and pepper.
Cook pasta per the instructions on the package.
Rinse and strain the pasta (strain until pasta is as dry as possible).
Place pasta on a plate, top with spinach and then the sauce (the heat from the sauce will wilt the spinach).
Place the chik’n strips on top of sauce and serve.
You can use whole tomatoes as long as you put them in the food processor to chop up before cooking.
You can use fresh herbs instead of dried herbs, just keep in mind that the fresh herbs won’t be as strong so you will have to use more.
Molly Patrick has worked in the vegan food realm since 2003. She has done everything from open vegan restaurants from the ground up to write vegan cookbooks. She is currently wrapping her up her second cookbook, due out September 2013. Read her blog or sign up for her free emails. Follow her on twitter Facebook