This Veggie Deluxe Spaghetti Sauce is a creative twist on traditional marinara, using mashed tofu to create a rich, meaty texture without the animal products. The sauce is loaded with aromatic herbs like basil and thyme, earthy sunflower seeds, and a colorful medley of carrots, broccoli, zucchini, and mushrooms. It offers a robust, savory flavor profile that stands up beautifully to hearty whole grain pasta. Perfect for weeknight dinners, this dish is quick to prepare and delivers a comforting, home-style experience. It’s an excellent option for vegetarians, vegans, or anyone looking to incorporate more vegetables into their diet. Serve it hot over spaghetti or penne for a complete, satisfying meal that the whole family will enjoy.
Veggie Deluxe Spaghetti Sauce
Description
This Veggie Deluxe Spaghetti Sauce is a creative twist on traditional marinara, using mashed tofu to create a rich, meaty texture without the animal products. The sauce is loaded with aromatic herbs like basil and thyme, earthy sunflower seeds, and a colorful medley of carrots, broccoli, zucchini, and mushrooms. It offers a robust, savory flavor profile that stands up beautifully to hearty whole grain pasta. Perfect for weeknight dinners, this dish is quick to prepare and delivers a comforting, home-style experience. It's an excellent option for vegetarians, vegans, or anyone looking to incorporate more vegetables into their diet. Serve it hot over spaghetti or penne for a complete, satisfying meal that the whole family will enjoy.Directions
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Bring a large pot of water to a boil. Drop the mashed tofu into the boiling water.
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Cook the tofu for 1 minute, then drain into a colander lined with a clean dishtowel.
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Run cold water over the tofu briefly to cool it, then twist the towel and press firmly to squeeze out excess water until the tofu has a firm, ground-beef-like texture.
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Heat the olive oil in a large, heavy kettle or Dutch oven over medium heat.
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Add the chopped onions, thinly sliced carrots, and broccoli florets. Stir-fry for about 5 minutes until slightly softened.
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Add the sliced zucchini, sliced mushrooms, minced garlic, basil, thyme, oregano, celery seed, and ground cloves.
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Stir for a couple of minutes to combine flavors, then cover the kettle and cook over medium heat until the vegetables are tender but still crisp, stirring occasionally.
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Add the pressed tofu, coarsely ground sunflower seeds, and tamari to the vegetables. Stir for 1 minute over medium heat.
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Stir in the canned tomatoes, tomato paste, and maple or rice syrup. Simmer uncovered for 2-3 minutes until the sauce thickens slightly.
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Serve the sauce hot over whole grain pasta.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 154.5kcal
- % Daily Value *
- Total Fat 11.6g18%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 62.2mg3%
- Total Carbohydrate 12.5g5%
- Dietary Fiber 3.7g15%
- Sugars 4.9g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
