Veggie Spaghetti Sauce (or Chili) |
Very good over whole wheat or vegetable pasta, or in lasagne. Cooked sauce can be baked in a casserole dish with cooked pasta. Freezes well. I usually bring some of this on our multi-family camping trip for a traditional shared spaghetti night.
Ingredients
- 2 tbsps vegetable oil
- 3 onions chopped
- 1 tsp garlic powder or to taste
- 1 can tomato paste 13 oz
- 1 tbsp oregano or to taste
- 1 tbsp italian seasoning or to taste
- 2 cans tomatoes
- 1 bunch broccoli chopped (peel stem)
- 2 c cauliflower chopped
- 4 carrots peeled and chopped
- 1 med zucchini approx. 2 c, chopped
- 4 stalks celery chopped
- 1 whole green pepper cored and diced
- pepper fresh ground to taste
Directions
Heat oil in large pot, then add onions and garlic powder. Stir in tomato paste and one can of water. Add remaining spices and vegetables, except pepper. Season with pepper to taste. Simmer, uncovered, at least until carrots are tender, longer for better flavour.
Chili
To make into veggie chili, add two cans of red kidney beans and one
can of white kidney beans, drained and rinsed, and two or more tbsp. of
chili powder, and 1 tsp. of cumin.
Per serving: 91 Calories; 4g Fat (36% calories from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol; 253mg Sodium
