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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 73.0
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 475.0 mg
  • Total Carbs: 11.7 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.7 g

View full nutritional breakdown of Slow Cooker Vegan Primavera Sauce calories by ingredient
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Slow Cooker Vegan Primavera Sauce

Submitted by: MITTENCHOPS

Introduction

A perfect sauce for penne or spaghetti. Top with Almond Vegan Parmesan Cheese A perfect sauce for penne or spaghetti. Top with Almond Vegan Parmesan Cheese
Number of Servings: 16

Ingredients

    3 - 28 oz cans diced tomatoes
    1 - 6 oz can tomato paste
    1 medium onion, diced
    3 medium stalks celery, diced
    2 medium carrots, diced
    1 red bell pepper, diced
    1/2 small head cauliflower, chopped
    1 cup Shitake mushrooms, chopped
    1 cup crimini mushrooms, chopped
    6 cloves garlic, minced
    1 TBSP olive oil
    1/2 cup red wine (optional)
    1 TBSP dried Italian seasoning
    1 TBSP garlic powder
    2 TBSP tamari
    1 TBSP red chili flakes
    1 tsp Tabasco

Tips

I cooked this overnight on low, then let it cook on warm all day. Perfect.


Directions

Put diced tomatoes and tomato paste in a six-quart crock pot.

In a 12" frying pan, heat the olive oil, then add the onions and cook five minutes. Add the celery and cook another three minutes. Add minced garlic and cook another three minutes. If needed, add a little water.

Pour the onions, celery and garlic in the crock pot, then saute the carrots, bell pepper and cauliflower in a little water till soft. Put in crock pot, then use the same pan to saute the mushrooms in a little water for about five minutes, stirring often. Deglaze the pan with the red wine and pour all into crock pot.

Add seasonings and stir well. Cook 8 hours on low.


Serving Size: Makes roughly 16 - 1 cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user MITTENCHOPS.






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