Vegetarian spaghetti sauce with tofu and chickpeas

4 large carrots
4 celery stalk
1 green pepper
4 medium-large onions
4 garlic cloves pressed
2 small cans of tomato paste
1 large or 2 small cans of tomato sauce
1 large can of crushed tomatoes
1 bottle of Heinz chili sauce
6 blocks of firm tofu
1 can of drained and rinsed chickpeas
1 cup of red wine
1 can of rinsed and drained mushrooms
Spices (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.