Vegetarian Italian Sauce 

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Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 1 hr 30 mins

Yield: 4 x 2/3 cup servings

This sauce features Textured Vegetable Protein (TVP), a fat free, high quality protein made from soy beans.

Ingredients:

1 medium onion, finely chopped

2 garlic cloves, crushed

2 bay leaves

2 tsp sugar or sugar substitute

1/2 tsp nutmeg

1/2 tsp dried oregano

1/2 tsp 'Lite' or table salt

1 tsp freshly ground black pepper

1 Tbsp olive oil

1 cup Textured Vegetable Protein (TVP) (about 2.5 oz)

1/2 cup tomato paste (5 oz)

13 oz canned tomatoes

2 cup water

Directions:

Place onion and garlic with oil in a heavy based saucepan. Stir-fry until soft and lightly colored.

Add tomatoes, tomato paste, water, bay leaves, sugar, nutmeg, oregano, salt and black pepper. Bring to a boil and simmer over low heat for 1 hour.

Remove from heat, stir in TVP. Cover and let stand for 15 minutes.

Reheat over low heat for 20 minutes before serving.

Microwave Directions:

Stir fry onion, garlic and oil in a microwave dish for 2 minutes on HIGH.

Remove and add rest of ingredients except TVP. Cover and cook on HIGH for 10 minutes.

Reduce heat to MEDIUM HIGH and cook for 30 minutes more. Remove, stir in TVP, cover and let stand for 15 minutes.

Reheat on MEDIUM HIGH for 10 minutes before serving.

Variations:

If you wish, make double the quantity and freeze half for next time.

Low Sodium Adaptation: use low-sodium canned tomatoes or fresh ones to give 175 mg sodium. Tomato paste is usually salt free.

Recommended to use in Spaghetti with Vegetarian Italian Sauce or Vegetarian Lasagna recipes.

Serving suggestions and garnishes not included in nutritional analysis.

Author:

Family Health Network

Related Recipes:

Spaghetti with Vegetarian Italian Sauce
Vegetarian Lasagna