Maggie’s Master Tomato/Pasta Sauce Recipe
Ingredients
*Use low or no sodium canned veggies when you can find them!
3 12-14 oz. cans diced tomatoes
1 12-14 oz. can diced tomatoes with mild green chiles
1 3 oz can can tomato paste
1/3 cup nutritional yeast
1 tablespoon low-sodium tamari
two heaping teaspoons Italian seasoning blend
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Cajun seasoning blend
1 green bell pepper, diced
1 yellow onion, diced
5 cloves garlic, minced
8 oz mushrooms, stems removed, chopped
Method
Put everything from tomatoes through Cajun seasoning into a stew pot and stir over medium until the tomato paste is well-incorporated. Reduce heat and simmer sauce on low.
Meanwhile, heat a skillet until a bead of water dances, then scrape in your pepper, onion, garlic, and mushrooms. Stir frequently as the juices are expressed. When the pan gets dry add a tablespoon or two of veggie broth or water to deglaze.
Cook the veggies until they’re tender, then scrape them into the pan with the sauce.
Stir and simmer for five more minutes with the veggies onboard.
Voila! Sauce!
How I use it:
What my family called Goulash: Steam about two cups of loosely packed, chopped greens. Swiss chard is particularly good, spinach is also nice. When it’s tender, add it to the sauce along with a can of chick peas and 6 cups of cooked whole grain macaroni, shells, or spirals.
Spaghetti with “Meati” Sauce: Cook whole grain spaghetti until tender. Steam two cups of chopped greens and add to the sauce. Roast some Eat Meati brand “Filets” and when they’ve cooled enough to handle, dice them up.
I never add the mushroom-root filets to the sauce, as I don’t know if they would get soggy. So I plate the pasta, then the diced mushroom-root filets, then cover it all in sauce.
Potatoes with Red Sauce: Boil young potatoes with the skins on, and heat this sauce to a simmer. When the potatoes are done, smash them on your plate and spoon the warmed sauce over top.
Spanish Rice: Cook 1 cup of brown rice in 2 cups of water with 1 tablespoon of tamari, a teaspoon of garlic powder, and a heaping teaspoon of Mexican blend seasoning.
Separately cook two cups chopped greens until tender. Drain and rinse a can of black beans. Pour twice as much sauce as rice into a large skillet, stir in the greens and the beans. Add (pre-cooked) jalapeños and/or hot sauce to heat things up.
Tomato-ish Stew: My mother used to make this with Ragu spaghetti sauce and bisquick dumplings on top. Make a veggie stew, dicing up potatoes, onions, celery, mushrooms, garlic, and greens. Add peas, black-eyed peas, 1/2 cup lentils, 1/2 cup barley, and 1/2 cup brown rice.
Throw all that into a crockpot.
Cover with a blend of our sauce thinned with veggie broth enough so it can cook down and not burn. You want equal parts or more broth. Then cook slowly.
I think Mom used to dollop the Bisquick batter on top for the final 20 minutes or so, and maybe cooked it 10 minutes covered and 10 minutes uncovered. But it’s been fifty years, so I could be misremembering.
Oh, look what I found! There are some WFPB herbed dumplings as a part of this recipe: Vegetable Stew with Herbed Dumplings
I hope you enjoy.
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