Hearty Veggie Tomato Sauce with White Beans
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 209.2
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 818.4 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 12.5 g
- Protein: 23.3 g
View full nutritional breakdown of Hearty Veggie Tomato Sauce with White Beans calories by ingredient
Introduction
Crushed tomatoes and a variety of fresh veggies make up this hearty vegan tomato sauce. Crushed tomatoes and a variety of fresh veggies make up this hearty vegan tomato sauce.Number of Servings: 4
Ingredients
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1 28 oz can Organic Crushed Tomatoes
14.5 oz can Cannellini Beans
Kale, 2 cup, chopped
1/2 Onion, chopped
5 white button mushrooms, chopped
2 T Tomato Paste
Garlic, 3 clove, minced
1 stalk Celery, chopped fine
1 medium Carrot, chopped fine
1 medium summer squash, chopped
1/4 C Vegetable Broth
2 T Nutritional Yeast
1.5 T ground flax seed
1 tsp Agave (or to taste)
1 tsp salt (or to taste)
Olive Oil cooking spray
Tips
I served this with whole wheat foccaccia bread, but it's also pretty good on it's own, and of course over pasta.
Directions
1. Chop all of the veggies. Spray the bottom of a large pot with Olive Oil cooking spray. Set the burner to medium heat.
2. Add the chopped garlic, onion, celery and carrot. Saute until beginning to soften. Add the mushrooms and summer squash and cook 2-3 more minutes, until veggies are softened and beginning to brown in some areas.
3. Add the veggie broth and deglaze the pan. Then, add the crushed tomatoes, tomato paste, agave and salt to taste.
4. Cook until sauce begins to bubble. Add the kale and cook until tender, approximately 10 minutes.
5. Add nutritional yeast and flax. Stir to combine.
6. Add beans and cook until heated through. Taste to adjust seasoning if necessary.
Serving Size: Makes approximately 4.5 1 cup servings
Number of Servings: 4.5
Recipe submitted by SparkPeople user JSTEADYFOSHO.
2. Add the chopped garlic, onion, celery and carrot. Saute until beginning to soften. Add the mushrooms and summer squash and cook 2-3 more minutes, until veggies are softened and beginning to brown in some areas.
3. Add the veggie broth and deglaze the pan. Then, add the crushed tomatoes, tomato paste, agave and salt to taste.
4. Cook until sauce begins to bubble. Add the kale and cook until tender, approximately 10 minutes.
5. Add nutritional yeast and flax. Stir to combine.
6. Add beans and cook until heated through. Taste to adjust seasoning if necessary.
Serving Size: Makes approximately 4.5 1 cup servings
Number of Servings: 4.5
Recipe submitted by SparkPeople user JSTEADYFOSHO.