Vegetarian spaghetti sauce with tofu and chickpeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
4 large carrots4 celery stalk1 green pepper4 medium-large onions4 garlic cloves pressed2 small cans of tomato paste1 large or 2 small cans of tomato sauce1 large can of crushed tomatoes1 bottle of Heinz chili sauce6 blocks of firm tofu1 can of drained and rinsed chickpeas1 cup of red wine1 can of rinsed and drained mushroomsSpices (chili peper, paparika, bay leaves, oregano, italian spice, coriander, ground cloves and fresh cilantro)
-Chop carrots, green pepper and celery coarsly
-Chop onions finely
-Press garlic
-Add all chopped ingredients, tomato sauce, tomato paste, crushed tomatoes, chili sauce, wine and spices in a large dutch oven
-Cook over low heat for 3 hours until veggies are tender, stiring occasionnaly to prevent sauce from sticking.
-Cut tofu blocks in large chunks
-Add tofu, chickpeas and mushroom in sauce and stir until heated through.
- Add freshly chopped cilantro in the end to enhance flavour
Makes approximately 20 servings of 1 cup.
Tips :
Add your favorite spices to the sauce to make it your own.
Recipe can be made in slowcooker : add all ingredients in the slow cooker and let simmer on high for 8 hours (I would still add cilantro at the end)
Freezes well and can be used to make lasagna.
Number of Servings: 20
Recipe submitted by SparkPeople user KBLAIS_81.
-Chop onions finely
-Press garlic
-Add all chopped ingredients, tomato sauce, tomato paste, crushed tomatoes, chili sauce, wine and spices in a large dutch oven
-Cook over low heat for 3 hours until veggies are tender, stiring occasionnaly to prevent sauce from sticking.
-Cut tofu blocks in large chunks
-Add tofu, chickpeas and mushroom in sauce and stir until heated through.
- Add freshly chopped cilantro in the end to enhance flavour
Makes approximately 20 servings of 1 cup.
Tips :
Add your favorite spices to the sauce to make it your own.
Recipe can be made in slowcooker : add all ingredients in the slow cooker and let simmer on high for 8 hours (I would still add cilantro at the end)
Freezes well and can be used to make lasagna.
Number of Servings: 20
Recipe submitted by SparkPeople user KBLAIS_81.
Nutritional Info Amount Per Serving
- Calories: 182.8
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 379.0 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 6.0 g
- Protein: 18.1 g
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