Vegetarian Spaghetti Sauce

spaghettiTo all of my babies working on their Summer ’16 bodies, I promise to look out for you guys as well. ??Lol I know I post a lot of indulgent things, but, believe it or not I only use whole wheat pasta in all of my pasta dishes. No one can ever tell the difference! Take this Spaghetti for instance. I made this “meat” sauce out of Morning Star’s veggie crumbles. My family thought it was real meat! Lol

Recipe:
Olive or coconut oil
12oz bag of veggie crumbles or 1 lb of ground turkey
2-3 cans crushed tomatoes
1 can tomato paste
Fresh basil
2 teaspoons of oregano
Red pepper flakes
Fresh parsley
Minced garlic
1/2 cup of red wine
Salt and pepper
1/4 cup of brown sugar

Add 1 tablespoon of coconut oil or olive oil to a saucepan. (Coconut oil is a solid when stored in cooler temps. It liquefies with the slightest exposure to heat.) Now, sauté onions till translucent and add EVERYTHING else to the pot. Bring it to a boil, stir, turn it down to low, cover w/a lid then leave a crack and let it simmer for 30 mins – 1 hr stirring occasionally. Now taste it, adjust seasoning (add more sugar if you need to) then let it simmer for at least another 30 mins!
You can serve this over wheat, thin spaghetti like I did this time or spaghetti squash!

For spaghetti squash, all you have to do is cut it in half, scrap out the seeds, then place it cut side down into a roasting pan. Pour about 1/3 cup of water into the roasting pan to make the squash more tender. Cover pan with foil and bake on 400 for 35-45 mins or until it’s tender enough to be easily pierced with a fork. Now, using that same fork, scrap out the contents horizontally, toss in a little olive or coconut oil and serve!

May look like a lot of cheese, but it’s only about 2 tablespoons of shredded sharp cheddar. Dieting or not, I can’t let go of my cheese!!? lol however, if it’s not apart of your meal planning, just omit it! All of my recipes can be tweaked to fit your lifestyle. Look for **in future posts on subtle changes that will make my recipes a little lighter. Oh, and let’s just pretend that bread in the picture doesn’t exist. It’s a mirage!!! ?

Hope you like it!

Print Recipe
Vegetarian Spaghetti Sauce
Cuisine Italian
Prep Time 15 mins
Cook Time 1 hour
Servings
people
Ingredients
Cuisine Italian
Prep Time 15 mins
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Add 1 tablespoon of coconut oil or olive oil to a saucepan. (Coconut oil is a solid when stored in cooler temps. It liquefies with the slightest exposure to heat.)
  2. Now, sauté onions till translucent and add EVERYTHING else to the pot.
  3. Bring it to a boil, stir, turn it down to low, cover w/a lid then leave a crack and let it simmer for 30 mins - 1 hr stirring occasionally.
  4. Now taste it, adjust seasoning (add more sugar if you need to)
  5. Let sauce simmer for at least another 30 mins!
  6. You can serve this over wheat, thin spaghetti like I did this time or spaghetti squash!
  7. Enjoy!
Recipe Notes

For spaghetti squash, all you have to do is cut it in half, scrap out the seeds, then place it cut side down into a roasting pan. Pour about 1/3 cup of water into the roasting pan to make the squash more tender. Cover pan with foil and bake on 400 for 35-45 mins or until it's tender enough to be easily pierced with a fork. Now, using that same fork, scrap out the contents horizontally, toss in a little olive or coconut oil and serve!

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