Vegan Spaghetti Sauce

Name: Vegan Spaghetti Sauce
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 450 g tofu; 0.25 cup olive oil; 1 large onion; 3 stalk celery; 2 carrot carrot; 0.25 cup soy sauce; 50 g brown sugar; 3 clove garlic; 3 tbsp Italian seasoning; 0.25 tsp crushed red pepper flakes; 0.25 tsp black pepper; 3 can diced tomatoes; 0.25 cup tomato paste; 1 jar roasted red peppers; salt

Italian · Dinner · 120 min · Dairy-Free, Halal-Friendly, High Fibre, Low Calorie

Ingredients

450 g tofu
0.25 cup olive oil
1 large onion
3 stalk celery
2 carrot carrot
0.25 cup soy sauce
50 g brown sugar
3 clove garlic
3 tbsp Italian seasoning
0.25 tsp crushed red pepper flakes
0.25 tsp black pepper
3 can diced tomatoes
0.25 cup tomato paste
1 jar roasted red peppers
salt

Makes 8 servings.

Per serving (estimate)

250 kcal · 15 g protein · 30 g carbs · 10 g fat · 8 g fibre

Method

Follow the original method at thebuddhistchef.com.

Open in dollop! to scale, plan and cook