| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Main dish, Pasta, Vegan, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | Diced onions |
| 1/4 | c | Water or olive oil |
| 3/4 | c | Chopped celery |
| 1/2 | c | Chopped green bell pepper |
| 2 | c | Sliced fresh mushrooms |
| 2 | Garlic cloves, minced | |
| 4 | c | Chopped fresh tomatoes |
| 3 | c | Tomato sauce |
| 2 | c | Tomato puree |
| 1 | t | Dried oregano |
| 1 1/2 | t | Dried basil |
| 1 | Bay leaf | |
| Salt and pepper, to taste | ||
| 1 | lb | Spaghetti or other pasta |
INSTRUCTIONS
Heat the water or olive oil in a large saucepan over medium heat. Cook the onions for 5 to 6 minutes, then add the celery, green pepper, mushrooms, and garlic and cook for an additional 5 minutes. Add the tomatoes, tomato sauce, and tomato puree and stir until the sauce is well blended. Add the herbs, salt, and pepper and simmer, uncovered, for 30 minutes. Cook the pasta according to package directions. Remove the bay leaf from the sauce and serve with pasta. Preparation time: 1 hour Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typos by: Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 165
Calories From Fat: 25
Total Fat: 2.8g
Cholesterol: 1.5mg
Sodium: 1310.7mg
Potassium: 1305.4mg
Carbohydrates: 32.8g
Fiber: 7.8g
Sugar: 20.4g
Protein: 6.4g