Spaghetti Sauce

2 c onion, diced
5-8 garlic cloves, minced
2 c each of chopped green onions, celery, green pepper
2 c carrots, shredded
1 can diced tomatoes or fresh equivalent
2 cans condensed tomato soup
1 tomato soup can's worth of soy milk
1 small can (160 ml) tomato paste
1/2 c TVP 
1 T soy sauce
2 tsp sage
2 tsp thyme
1 tsp oregano
1/2 tsp allspice
1 tsp salt
1/2 tsp pepper
Cayenne pepper to taste

In a large pot, heat oil at medium-high and fry onions and garlic for a few minutes, stirring. Add the other vegetables (except tomatoes) and cook 5 to 10 minutes, stirring. Add all other ingredients. Bring to a boil, reduce heat and simmer 2+ hours, stirring occasionally. For a sweeter sauce, add a few tablespoons of sugar.

Note: Can be used on pasta or spaghetti squash or as both sauce and filler in a lasagna. Great with Oh Naturel! or Yves meatless meatballs.

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