Tuesday, July 27, 2010

Brooke Cooks - Vegetarian "Meaty" Spaghetti Sauce


Every summer, I love to use a bunch of the tomatoes in the garden to make a big pot of delicious spaghetti sauce.  I've used this recipe for years because it makes a fantastic homemade vegetarian 'meat' sauce, plus it is SO fast and easy.


Ingredients
About 8 cups whole fresh tomatoes
1/3 cup olive oil
1 large onion
1 TB chopped garlic
3 LBs crushed tomatoes
1 1/2 TB white sugar
1/2 bottle red wine (or to taste)
fresh basil
a pinch of salt
1 package Quorn or Morningstar Ground Crumbles - 
(located in frozen/vegetarian section of grocery store)
1 box dry pasta

PEEL & PUREE TOMATOES: Boil a large pot of water.  When water boils, add tomatoes for about 1-2 minutes (or until skins split and tomatoes are easy to peel).  Remove tomatoes with a slotted spoon, place in colander, and allow to cool.  Once tomatoes are comfortable to touch, peel off skins.  Place peeled tomatoes in a blender.  Peel and blend tomatoes in batches.

SAUTE ONIONS: Meanwhile, heat olive oil in a large saucepan.  Dice onion and add to olive oil with garlic (I like the kind that is pre-chopped in the jar because it is easier, but freshly chopped garlic would probably taste even better and may require less than 1 TB).  Sauté onions until soft.

ADD TOMATO, SUGAR, WINE, BASIL, & SALT: Add pureed tomato to onions and garlic and bring to a boil.  Reduce heat to medium and add 3 pounds crushed tomato (I used half of a gigantic can I bought at BJs for around $1), sugar, red wine (I prefer a wine that is under $8 a bottle - use something cheap for cooking), some fresh basil (I picked around 10-12 leaves out of the garden), and a pinch of salt (add more to taste if desired).

COOK FOR 1 HOUR, ADD VEGETARIAN CRUMBLES, COOK 30 MINUTES: Simmer at low heat for about 1 hour, stirring occasionally, then add Quorn or Morningstar ground crumbles and cook for an additional 30 minutes.  Sauce will cook down some.

BOIL PASTA: During the last twenty minutes of cooking, bring a pot of water to a boil and cook pasta.  I have been eating Barilla Plus because it has protein and Omega 3, but it still tastes like 'normal' pasta.

EAT: Serve and enjoy!!  Store leftovers for the following day.  Leftover sauce can also be used as a  base for chili.




Alternative: I typically make this recipe without canned crushed tomato; instead, I replace the 3 pounds of crushed tomato with around 3 additional pounds of pureed tomatoes from the garden plus 1 small can of tomato paste.  If you have a lot of tomatoes in your garden, go ahead and make the sauce that way.

Happy Birthday to one of my biggest blog supporters and fabulous longtime bestie, Melanie!!  Have a great one!!

14 comments:

Jess said...

Sounds delicious. Yummo!

Megan Harmeyer said...

That looks good! I rarely go for vegan recipes, but this, I might have to try!

Bunny Masseuse said...

Best Natural/Organic-ish pasta:
De Boles Tomato Basil (currently finding this in Safeway and Harris Teeter)

kittypolishnbags said...

Love, love, love this! I can't wait to make it! I have recently added some zucchini or squash to my pasta sauce and find it quite tasty. I can't wait to try this recipe. Looks yummy!

kittypolishnbags said...

Love, love, love this! I can't wait to make it! I have recently added some zucchini or squash to my pasta sauce and find it quite tasty. I can't wait to try this recipe. Looks yummy!

Brooke said...

Thanks so much, everyone!! Hope you get a chance to try it.

Bunny, I've had De Boles sauce before - it's great!! I'll have to try that pasta - sounds YUMMY!!

Kitty, great way to add more veggies to your food!! My grandparents have been giving me zucchini from their garden; I should add it in to the sauce! I typically make a zucchini pizza crust a few times each summer because it uses up about 4 zucchinis for one crust - and it is GREATT!!

Zara said...

Mmm, pasta! And I definitely want your recipe for zucchini pizza crust. :D

MissMidnightBlue said...

Mmmmm sound yummy.

Anonymous said...

This recipe was SO good! I made the sauce but put a little twist on the recipe. I addition to the Quorn, I added some seasoned lentils for an extra protein punch! The lentils were called Madras Lentils from Tasty Bite - the smokiness and texture went so great with the sauce and on top of the pasta. I definitely recommend trying this as well as checking out the rest of Tasty Bite's line - all of it is vegetarian and they have tons of vegan options too! Thanks for the delicious recipe and bon appetit!

Brooke said...

Anonymous, I'm so glad you tried it!! I have never tried Madras Lentils - I'll have to look for them! Sounds great - I'm always looking to add more protein. Thanks so much for the great suggestion!!

Binara said...

Mmmh ...yummy! I have never tried meat substitutions, but your meal looks really good :)

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Jackie S. said...

I love soy crumbles, YUM!

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