Vegetarian Spaghetti Sauce Recipe
I’ve been taking a bit of a time-out from writing for the blog in order to complete a book for Kindle publication. Things have been fairly hectic, but the final touches were added, the t’s crossed, the i’s dotted, and the formatting work is now a wrap I’m happy to say.
The nature of the book, you may be wondering?
How about this – gluten-free and vegetarian crock-pot recipes.
The link to the book on Amazon Kindle: The Slow Cooker – 40 Vegetarian and Gluten-Free Recipes
$3.09 on Amazon Kindle – Click the Image to Purchase, thank you!
I’m not gluten-free but my father is and it took many months before an accurate diagnosis was made of his condition. So for a long while, he regularly became very ill indeed. Fortunately now however, now that he’s on a gluten-free diet, all’s well with his world.
If you do decide to invest the whopping $3.09 cents for the book, I’d be more than delighted if you could provide a “Like” or even a glowing review of my works After all, that’s how Amazon Kindle rankings work – the number of sales as well as “Likes” and positive reviews all combine to push the book rankings upwards, which in turn generally means more sales.
Excuse me for one moment – I’m just conducting a little research on whether pregnant ladies can munch on shrimps without any undesired consequences. I fried up some fresh tiger shrimps just earlier on (in coconut oil) and hid them in the fridge for laters. But my partner’s found them out and is busily gorging on them… As it turns out, it is safe for pregnant women to eat shrimps, within reason. In other words, don’t go mad on them all in one go
Keeping it on-theme to my recent vegetarian and gluten-free -in-the-crock-pot book, today I thought I would share with you one of the recipes from the book.
Gluten-free Vegetarian Crock-Pot Spaghetti Sauce
I know that may sound a bit basic but you can use spaghetti sauce for all sorts of toppings – pizza, various pastas of course, in soups, etc. And if you don’t require the gluten-free aspect such as the tomato sauce and paste, it’s easy to add ingredients of your choice to “compensate”.
This one is really so, so tasty and rich. As I’ve noted in the book, if my mom had used a sauce like this to pour over my veggies when I was a young child, I’d probably have eaten the lot – even the Brussels sprouts You see, I was never a fan of my mom’s mushy veggies – yook!
If you decide to try this one out, do let me know what you think, thanks indeed! Prep time is only around 10 to 15 minutes, then it’s a matter of adding the ingredients to the crock-pot and waalllaaaa! In about 9 hours you’ll have yourself a beautifully aromatic home in addition to an extraordinarily delicious sauce!
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 2 medum carrots, peeled and chopped
- 2 cups sliced Shiitake or Portabello mushrooms
- 1 green bell pepper, chopped
- 2 tablespoons olive oil
- 2 (14 oz) cans diced tomatoes (drained)
- 15 oz gluten-free tomato sauce
- 6 oz gluten-free tomato paste
- 2 teaspoons sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon turmeric powder
- ½ teaspoon sage powder
- ½ teaspoon oregano
- 2 bay leaves
- 1 tablespoon Italian seasoning
- Using non-stick skillet over medium heat, saute carrots and onions for 4 mins – until they are a little browned
- Add peppers, garlic, and mushrooms and stir for further 3 mins.
- Place vegetables into bottom of 4-5 quart crock-pot and add remaining ingredients. Cook for 7 – 8 hours.
- After cooking, stir thoroughly. Leave cover off crock pot, turn heat to high, and cook for 1 hour to allow sauce to thicken.
- Sauce can be used or refrigerated, or stored in freezer for up to 3 months.