HOMEMADE MEATLESS SPAGHETTI SAUCE
When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. -Sondra Bergy, Lowell, Michigan
Provided by Taste of Home
Categories Dinner
Time 3h35m
Yield 2 quarts.
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute onions in oil until tender. Add the tomatoes, garlic, bay leaves, salt, oregano, pepper and basil. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally., Add tomato paste and brown sugar; simmer, uncovered, for 1 hour. Discard bay leaves. Serve with pasta and basil, if desired.
Nutrition Facts : Calories 133 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein.
SPICY MEATLESS SPAGHETTI SAUCE
This is an easy-to-make meatless spaghetti sauce that's perfect for a last-minute or weeknight vegetarian meal. Serve over spaghetti and garnish with cheese.
Provided by Nicole
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and celery; saute until onion has softened and turned translucent, about 5 minutes. Stir in diced tomatoes, tomato paste, sugar, basil, oregano, red pepper flakes, salt, and black pepper. Bring to a boil.
- Reduce heat and simmer for about 5 minutes. Taste and adjust seasonings as needed.
Nutrition Facts : Calories 110.3 calories, Carbohydrate 18.7 g, Fat 3.9 g, Fiber 4.4 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 914.7 mg, Sugar 8.3 g
MEATLESS SPAGHETTI SAUCE
Serve over prepared spaghetti noodles or spaghetti squash. From the 1995 "Heart Healthy Cookbook" of delicious healthy recipes, Edina, MN.
Provided by BeccaB3c
Categories Sauces
Time 15m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium fry pan, over medium heat, saute onino and garlic in safflower oil until onions become transparent.
- Add remaining ingredients and simmer 45 minutes or until lentils are tender.
Nutrition Facts : Calories 69.8, Fat 1, SaturatedFat 0.1, Sodium 10, Carbohydrate 12, Fiber 3.9, Sugar 4.1, Protein 3.3
MEATLESS SPAGHETTI SAUCE
Garden vegetables and a generous sprinkling of herbs liven up this spaghetti sauce. You'll never miss the meat, guarantees Bruce Emery of Huntington Beach, California.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10 servings.
Number Of Ingredients 20
Steps:
- In a large soup kettle or Dutch oven, saute the onions, green peppers, celery and garlic in oil until tender. Add the tomatoes, mushrooms, tomato sauce, tomato paste, wine or water, sugar, vinegar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Discard bay leaf. Serve over spaghetti.
Nutrition Facts :
MEATLESS SPAGHETTI SAUCE
Embrace vegetarian cooking with this recipe for Meatless Spaghetti Sauce! Featuring two types of mushrooms, garlic, chopped bell pepper and more, this Meatless Spaghetti Sauce is delicious served atop spaghetti with a sprinkling of Parmesan cheese and fresh parsley.
Provided by My Food and Family
Categories Plant-Based Recipes
Time 40m
Yield 4 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat dressing in large skillet over medium heat. Add bell peppers and onions; cook, stirring, 5 min. Add mushrooms and garlic; stir. Cook, stirring occasionally, 8 min.
- Add pasta sauce; stir. Simmer over medium-low heat, stirring occasionally, 10 to 15 min. or until heated through,
- Meanwhile, cook pasta as directed on package, omitting salt.
- Drain pasta, reserving 1/2 cup cooking water. Stir reserved cooking water into sauce.
- Top pasta with sauce, cheese and parsley.
Nutrition Facts : Calories 440, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 19 g
VEGETARIAN SPAGHETTI SAUCE
Steps:
- Dice tin tomatoes(or put in food processor) and add to large pot. Add all remaining ingredients, and simmer 1.5 hours. Remove bay leaf before serving. Enjoy!!
VEGETABLE SPAGHETTI SAUCE
This is a delicious, hearty, meatless spaghetti sauce. I like to add garden fresh vegetables to the sauce. I have used spaghetti sauce which I've purchased from Aldi's, (2-26 oz. jars of Mama Cozzi Traditional Premium Spaghetii Sauce), as well as, sauce which I've purchased from Sam's Club (2-32 oz. jars Classico Tomato & Basil Pasta Sauce), and both tasted great! If you choose to add the red pepper flakes, I have found the 1/2 teaspoon does make the sauce a bit spicy, so if you prefer your sauce less spicy, you may want to add less, or omit it all together.
Provided by Cindi M Bauer
Categories Sauces
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a Dutch oven, over medium to medium-high heat, add the vegetable oil.
- Add the onion, carrots, zucchini, and red pepper flakes.
- Saute/cook vegetables for 4 minutes; stirring often.
- Then add the green bell peppers, and cook for 3 minutes more; stirring often.
- Add both jars of the spaghetti sauce, and the canned mushrooms, and stir.
- When sauce starts to come to a boil, within a few minutes, lower heat to a simmer, then cover, and simmer the vegetable/spaghetti sauce for 15 minutes.
- Serve sauce over cooked spaghetti, and top with grated Parmesan cheese.
- *Note: 10/19/09 Today I made this sauce, but with a few modifications. Instead of adding canned mushrooms, I sautéed 8-ounces of fresh, sliced, mushrooms, in a seperate skillet along with 1-1/2 to 2 tablespoons of butter. I cooked the mushrooms over a medium-high heat for about 6-7 minutes. I also cut the zucchini and bell peppers into 3/4-inch pieces. I sauted the zucchini along with the carrots and onion, for 7 minutes, and after I added the bell peppers, I then added a 3/4 teaspoon of the red pepper flakes, and I sauted the entire vegetables for 6 to 8 minutes more. Finally I added the cooked mushrooms, the 2 jars of pasta sauce, and I threw in a pound of already cooked Italian meatballs, and simmered the sauce with the meatballs, while I cooked the spaghetti. This made a large pot full (to feed more than 6 people), and the sauce was nice and thick.
Nutrition Facts : Calories 144.9, Fat 6.4, SaturatedFat 1.2, Cholesterol 2, Sodium 427, Carbohydrate 19.5, Fiber 4.3, Sugar 12.3, Protein 3.4
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