Taste of Home
Vegetarian Spaghetti Sauce
TOTAL TIME: Prep: 15 min. Cook: 30 min.
YIELD: 9 servings.
"I turned to soy crumbles when I was trying to reduce the fat and carbs from traditional marinara," explains Green Lake, Wisconsin's Thomas Licking. The result was this stick-to-your-ribs sauce that's so hearty, no one will miss the meat.
Ingredients
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1 medium onion, chopped
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4 garlic cloves, minced
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1 tablespoon canola oil
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1/2 pound sliced fresh mushrooms
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1 can (28 ounces) Italian crushed tomatoes, undrained
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1 can (6 ounces) tomato paste
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1 tablespoon minced chives
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1-1/2 teaspoons Italian seasoning
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3/4 teaspoon salt
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1/8 teaspoon crushed red pepper flakes
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2 cups frozen vegetarian meat crumbles
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Hot cooked pasta, optional
Directions
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1.
In a large saucepan coated with cooking spray, cook onion and garlic in oil for 2 minutes. Add mushrooms; cook 3-4 minutes longer or until vegetables are tender.
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2.
Stir in the tomatoes, tomato paste, chives, Italian seasoning, salt and red pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in vegetarian meat crumbles; cook for 3-5 minutes or until heated through. Serve over pasta if desired.
Nutrition Facts
1/2 cup: 106 calories, 2g fat (0 saturated fat), 0 cholesterol, 562mg sodium, 15g carbohydrate (8g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat.
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