This is one of the first recipes I vegan-ized and we still enjoy it several times over the colder months because it is so comforting, familiar and easily embraced by children. It is also full of nutrient-dense ingredients disguised in a “meaty” package that fools even meat eaters into thinking this is a “real” spaghetti sauce.
- 1 tbsp olive oil
- 400g (or more to preference) sliced button mushrooms
- 1 large yellow onion, diced
- 4 medium to large cloves garlic, minced
- 1 (340g) package of Yves Italian-flavor veggie ground round
- 2 (796ml) cans tomato sauce, unsweetened
- 1/2 can water
- 160ml can tomato paste
- 1 – 2 tbsp coconut sugar
- 1 tbsp basil
- 1 rounded tsp oregano
- 1 rounded tsp Italian seasoning
- 1 tsp each salt and freshly ground pepper
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 large carrot, grated
- 1 medium zucchini, grated
- 2 (20g) cubes frozen spinach
Heat olive oil in a large soup pot over low to medium heat, add mushrooms, sauté for approximately five minutes, then add onions, garlic and sauté another three to five minutes until onions are almost translucent. Break up the veggie ground round in the pot, then add the rest of the ingredients, stir to combine, increase heat and bring to a boil. Reduce heat and simmer on low for 30 to 45 minutes, taste and adjust seasonings. Serve hot over cooked pasta and sprinkle with crunchy almond topping.
This crunchy almond topping from The Vegan Project is a yummy, cheesy substitute for parmesan cheese and stores well for a long time in the refrigerator.
- 1/3 cup whole raw almonds
- 1/4 cup nutritional yeast
- 1/4 teaspoon salt
Place all ingredients in your food processor and blend until finely ground. Store the rest in an airtight container in the fridge.