Spaghetti Sauce – Bulgar (vegan)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Dec., Digest, Fatfree | 1 | Servings | |
INGREDIENTS
| Water for saute, or your | ||
| Favorite, but compatible | ||
| Sub ), Sub | ||
| 1 | c | Chopped onion |
| 2 | Cloves garlic, minced | |
| 1 | Chopped peeled tomatoes | |
| With liquid, 14oz | ||
| 1 | Tomatoe sauce, 8oz | |
| 1 | T | Parsley |
| 1 | Bay leaf | |
| 1/2 | t | Oregano |
| 1/4 | t | Sugar |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 1 | c | Cooked bulgur |
INSTRUCTIONS
In 3qt pan, saute onion and garlic. Stir in tomatoes, sauce, and spices. Bring to a boil, reduce heat, and simmer, uncovered, 20 minutes. Discard bay leaf, stir in bulgur and serve over your favorite pasta, or spagetti squash. Posted by Posted by Posted by Posted by Posted by "Rob Ryerson" <RYERSONRA@compctr.ccs.csus.edu> to the Fatfree Digest [Volume 13 Issue 8] Dec. 8, 1994. Source - 'The Complete Whole Grain Cookbook' by Carol Gelles FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 616
Calories From Fat: 28
Total Fat: 3.3g
Cholesterol: <1mg
Sodium: 936.9mg
Potassium: 1317.2mg
Carbohydrates: 133g
Fiber: 30.9g
Sugar: 13.2g
Protein: 24.4g