Prep time: 25 minutes
Simmering time: Time for a real sauce, long and good
Serving Size: Makes a good litre and a half or about 3 large Mason jars.
A fall season classic is of course spaghetti sauce! It’s so comforting to let it simmer all afternoon and fill the house with its heavenly aromas. You can make a huge amount and then freeze it in small portions to last all winter. We know that your family recipe is probably THE best, but we suggest you try our vegan version prepared with tofu for the perfect Bolognese sauce texture.
- 3 cups (750 ml) blanched Italian tomatoes or equivalent in a can
- 1 cup (250 ml) firm tofu, crumbled
- 1 cup (250 ml) water
- 4 stalks celery, cut into very small pieces
- 4 large carrots, cut into very small pieces
- 2 red peppers, cut into very small pieces
- 2 tbsp (30 mL) Virgin canola oil Maison Orphée
- 2 tbsp (30 mL) Virgin sunflower oil Maison Orphée
- 2 cloves garlic, chopped
- ¼ cup (65 mL) onion, minced
- 3 tbsp (45 mL) Cider vinegar Maison Orphée
- 3 tbsp (45 mL) Balsamic vinegar Maison Orphée
- 3 tbsp (45 ml) tamari sauce
- ¼ cup (65 ml) miso
- Fine grey sea salt Maison Orphée, to taste
- ¼ cup (650 ml) nutritional yeast
- 3 tbsp (45 ml) tomato paste
- ¼ cup (65 ml) powdered mushrooms or dried mushrooms powdered in a food processor
- Cayenne pepper, to taste
- 1 tbsp (15 ml) lemon juice
- Fresh herbs, to taste
Heat a cauldron containing at least 3 litres of liquid over medium heat.
Add the canola oil, sunflower oil, celery, carrots, onions, garlic and peppers and let simmer gently for about 30 minutes.
Add the rest of the ingredients except lemon juice and miso.
Simmer at least 45 minutes over low heat or until you like the texture. Add a little water if you prefer it more liquid.
Add the lemon juice and miso over low heat. Cook for 15 minutes and serve with fresh pasta and herbs.
Double or even triple the recipe to freeze for winter.
Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographe