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Roasted Veggie-Packed Vegan Spaghetti Sauce

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R O T F L.

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around here with all these boys though it’s prolly pee 😐

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Dego is 8 months, has 2 bottom teeth, and saying da-da-da-da-da-da all day long these days.  he is rolling/flipping EVERYWHERE and is a spinning axis when on his belly.  however he has yet to actually move forward! i do believe that’s next on his to-do list for this week. we’ll see!


Homemade Vegan Spaghetti Sauce comin’ at you RIGHT now!  i did a quick vlog one day last week (just now getting my life together, yep) so press play below and enjoy!  here are a few pics with tips you should read first (cause i forgot to mention some of them during the video). and sorry about the black bars, but they won’t be there much longer 😉

TIPS:

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  • if you coat your baking pan with no stick cooking spray before roasting the tomatoes and red peppers, you don’t have to worry about moving them around during baking.

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  • the more green veggies you add, the browner or ‘muddier’ the sauce color will be. red + green = brown, remember 😦  you can compensate for this by adding more red peppers or tomatoes though to sustain that bright red ‘tomatoey’ color.

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  • to keep this recipe vegan, use vegetable stock instead of chicken.
  • you can do a combo of basil & cilantro instead of a bunch of the same herb.
  • lasts in the fridge 5-10 days and up to 6 months in the freezer!

i used this chicken meatball recipe cause i LOVE following @fitmencook on IG!

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Roasted Veggie-Packed Vegan Spaghetti Sauce

the stuff:(source)

  • 8 medium ripe tomatoes
  • 1 large red bell pepper
  • 2 – 15 oz cans fire roasted tomatoes in garlic (i use Hunts)
  • 2 cups vegetable stock
  • 1 cup carrots, diced
  • 1 cup zucchini, diced
  • 1 cup basil leaves (or cilantro)
  • 1/2 sundried  tomatoes OR 1/2 cup tomato pasta
  • 1/4 cup olive oil
  • 2 tbsp garlic or shallots, chopped
  • sea salt & cracked black peppers to taste

do this:

  1. pre-heat oven to 400 deg
  2. toss tomatoes and bell pepper in olive oil and roast them for 1 hr on baking sheet coated with no stick cooking spray and drizzle with 2 tbsp of olive oil
  3. in a large pot saute onions & garlic, remaining olive oil, & salt for 10 min or until translucent
  4. add carrots, zucchini  and saute for 10 min or until tender
  5. add in tomatoes, peppers (and their juices), veggie broth, basil, and sun-dried tomatoes or paste, and any other vegetable you’d like to include in the pot.  if that veggie needs to be cooked and softened, add it in step 4
  6. reduce to simmer for about 20-30 min until flavors marry
  7. cool!
  8. put into your blender in batches and process until super smooth.  enjoy over pasta or zoodles!! super healthy and veggie-packed.  use this stuff for any other Italian dish as well: pizza sauce, lasagna, marinara, etc. makes 10 cups!

Q: video suggestions!  what else would you like to see on vid?

le

 

 

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it’s le

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