Veggie Spag

1. Roast vegetables in around this quantity at 400:

  • 1/2 eggplant
  • 2 celery sticks
  • 2 avg carrots
  • 2 avg onions
  • ~300g cherry toms
  • ~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. Roast and blend with:

  • 2 large cans of tomatoes
  • 4 gloves of garlic
  • Salt to taste
  • Red pepper flakes to taste for heat
  • Brown sugar to taste for sweetness

The carrots will provide some sweetness, but if you don't have any carrots you will need more sugar.

3. Boil and simmer on low for at least 30 mins.

Using a stick blender for #2 makes this easier and a bit chunkier, while using a powerful blender will give you a smoother mouth-feel. Up to you.

Notes

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

  • This can be a little 'paste-y' so add a little roux + liquid if you want to sauce it up. Stock, wine and water all work.

Last updated 2021-02-22