Veggie Spag Two

This is an improvement on my first veggie spag recipe. This one has no eggplant, less tomato so it’s more veggie packed, and more spices for a smoother taste.

1. Chop and roast vegetables in around this quantity at 400:

  • 1 celery stick (optional)
  • 1 avg carrot
  • 1 avg onion
  • 1 sliced tomato
  • ~300g mushrooms
  • Broccoli or cauliflower stalks from one head (keep the florets for eating alone)
  • 1 red pepper (or green/yellow)

The veggies should be roasted on the edge of burnt. Use the broiler if needed.

2. Mix and heat up in a large pot on stove:

  • 1 large can of tomatoes
  • 1 small can of tomato paste
  • 1 small bottle of marinated artichokes with liquid
  • 1 cup apple sauce
  • 4 gloves of garlic (crushed, no need to dice)
  • 2 tbsp dried oregano
  • 2 tbsp dried basil
  • 2 tbsp nutritional yeast
  • Salt to taste (artichokes and canned tomatoes may be enough salt)
  • Red pepper flakes to taste for heat (1 tsp is barely warm)
  • Brown sugar to taste for sweetness (optional)

3. Add roasted veggies when done, then boil and simmer on low for at least 30 mins.

4. Blend baby blend.

Using a stick blender makes this easier and a bit chunkier, while using a powerful blender will give you a smoother mouth-feel. Up to you. I prefer a powerful blend on smoothie setting.

Notes

  • This is vegetable-filled red sauce. Use like a bolognese sauce. Except instead of meat, lots of vegetable vitamins.

  • Add cream before serving if you want for a more rosé / vodka style sauce.

  • Use a lot. 1 cup of this with 100g of pasta for one serving.

  • Even though it’s called spag, this one goes well with tubular pasta like penne, especially if you add cream.

Last updated 2021-08-04