VEGETARIAN SPAGHETTI SAUCE
"I turned to soy crumbles when I was trying to reduce the fat and carbs from traditional marinara," explains Green Lake, Wisconsin's Thomas Licking. The result was this stick-to-your-ribs sauce that's so hearty, no one will miss the meat.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan coated with cooking spray, cook onion and garlic in oil for 2 minutes. Add mushrooms; cook 3-4 minutes longer or until vegetables are tender. , Stir in the tomatoes, tomato paste, chives, Italian seasoning, salt and red pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in vegetarian meat crumbles; cook for 3-5 minutes or until heated through. Serve over pasta if desired.
Nutrition Facts : Calories 106 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 562mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
SLOW-COOKED SPAGHETTI SAUCE
I like to serve this homey dish to company and not just because it's easy and economical. I'd be lost without my slow cooker!-Shelley McKinney, New Castle, Indiana
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 3-qt. slow cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve with spaghetti.
Nutrition Facts : Calories 142 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 546mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.
VEGETARIAN CROCK POT SPAGHETTI SAUCE
Make and share this Vegetarian Crock Pot Spaghetti Sauce recipe from Food.com.
Provided by Dreamer in Ontario
Categories Spaghetti
Time 9h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook onions and carrots in oil in large nonstick skillet over medium heat.
- Stir and cook for 4-5 minutes until tender. Add mushrooms and bell pepper and stir. Place vegetables into bottom of 4-5 quart crock pot and add remaining ingredients except spaghetti pasta and cheese.
- Cover crock pot and cook on low for 7-8 hours.
- Uncover, stir thoroughly, then leave cover off crock pot and turn heat to high.
- Cook, uncovered, for 1 more hour to thicken sauce.
- At this point the sauce can be frozen. Divide into smaller portions and cool in refrigerator.
- Wrap, label, and freeze the sauce up to 3 months.
- To thaw and reheat, thaw sauce overnight in refrigerator.
- Pour into skillet and heat over medium heat, stirring frequently, about 15-20 minutes or until sauce bubbles and is thoroughly heated.
- You can even cook the pasta until almost tender and combine it with the cooled sauce. Freeze as directed, and thaw as directed. You may need to add 1/4-1/3 cup water when reheating if freezing the pasta in the sauce.
- Or you can go ahead and serve sauce with cooked spaghetti and grated Parmesan cheese. 6 servings.
VEGETARIAN SLOW COOKER SPAGHETTI SAUCE
An easy recipe for homemade vegetarian spaghetti sauce. You won't miss the meat with this hearty recipe.
Provided by Sarah Olson
Categories Main Course
Time 6h10m
Number Of Ingredients 10
Steps:
- Cut peppers and onions and place in crockpot.
- Add remaining ingredients and stir well.
- Cover and cook on high for 4 hours or on low for 6 hours.
- Serve over any type of pasta, enjoy!
Nutrition Facts : Calories 112 kcal, Carbohydrate 25 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 761 mg, Fiber 6 g, Sugar 16 g, UnsaturatedFat 2 g, ServingSize 1 serving
VEGETARIAN SPAGHETTI FOR CROCK POT
Posted in response to a request for vegetarian crock pot recipes. I haven't tried it, but it sounds good!
Provided by ChipotleChick
Categories Spaghetti
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In slow cooker pot, mix dry sauce mix with tomato sauce and water.
- Cut zucchini into 1/2-inch crosswise slices.
- Peel eggplant, slice thinly and then cut each slice into quarters.
- Add all the diced and sliced veggies to the crockpot.
- Cover and cook on low 4-6 hours or until vegetables are tender.
- Meanwhile, cook spaghetti according to package directions; drain.
- Serve sauce on top of cooked spaghetti with mozzarella sprinkled on top.
SLOW-COOKER VEGETABLE SPAGHETTI SAUCE
Fennel seed adds spunk to this veggie spaghetti sauce combo.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 6
Number Of Ingredients 13
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Add onion and carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in mushrooms and bell pepper.
- In 4- to 5-quart slow cooker, place vegetables. Stir in remaining ingredients except spaghetti and cheese.
- Cover; cook on Low heat setting 7 hours.
- Uncover; stir well. Increase heat setting to High; cook uncovered about 1 hour longer or until sauce is desired consistency.
- Cook and drain spaghetti as directed on package. Serve sauce over spaghetti; sprinkle with Parmesan cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 145, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1100 mg
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