Wednesday, 30 August 2017

Aunt Janet’s Vegan Recipe for Pasta Sauce

My aunt Janet, my father’s oldest sister, taught us how to make the most delicious vegan meal with pasta sauce. My dad used to ask for it every time we saw her. She made it with pork chops so to veganize it, we change the recipe to a vegan recipe, and make it with vegetable broth and we roast it which is a way to infuse a lot more flavor a lot more flavor. This is one of the only sauces that I do not make in a slow cooker crock pot and it can’t be made in a regular pot because it has to be stirred way too much so this baby is made roasted.

Aunt Janet’s Vegan Recipe for Pasta Sauce

The bad thing about this recipe is that because you are roasting every ingredient it takes a bit longer to make but it is definitely worth the time and effort. This is something that we make on special occasions, not your everyday quick meal recipe.

Recipe of Vegan Pasta Sauce

Start with a roasting pan or an electric roaster and you put extra virgin olive oil and one diced onion, one seeded red bell pepper. Mince them up finely and throw them in the roasting pan and in the oven that was previously set as 300 degrees. When the onions are translucent, take out the pan and add lots of minced garlic. I put in about 5 minced garlic cloves but this really depends on how much you like garlic.

After you add the garlic, but the pan back in the oven for 5 minutes. Then you are going to get out your canned tomatoes. A small can of tomato paste, two large cans of tomato sauce and two large cans of whole tomatoes. Open the can, put the ingredients into the pan, stir it up. Add 4 cups of vegetable broth. You can either make the broth to save a bit of money because it can be very expensive to buy at the store, but if you are going for store bought vegetable broth then I recommend one that is organic. Add Italian seasoning to taste (I put about a teaspoon, but everyone is different), parsley, black ground pepper, salt.

Mix up everything in the pan put it back into the oven for 6 hours. Yes, 6 hours.

When it is done you can freeze half to use at a later date and use the other half for dinner. This is a really inexpensive vegan tomato sauce that is great for any Italian meal. You can use this in eggplant parmesan, vegan lasagna, vegan meat balls, maybe even over a vegan burger or Gardein chickenless fingers. You can put this over vegan and whole grain pasta or even a gluten free pasta in case you have some sort of intolerance or Celiac’s disease, or if you just decide to stay away from gluten for another reason. I don’t know why exactly, but I have noticed that there are many gluten free vegans. Is there something that I am missing? Should I also be gluten free?

Anyways. Enjoy this delicious, caramelized vegan tomato sauce, perfect for any vegan family.


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