95% would make again
Vegetarian "Meat" Sauce
June 10, 2019
for 8 servings
- 10 oz cremini mushroom (285 g)
- 1 white onion
- 2 tablespoons oil
- salt, to taste
- pepper, to taste
- 4 cloves garlic, minced
- 1 ½ teaspoons dried oregano
- ¼ cup tomato paste (55 g)
- 28 oz crushed tomato (795 g), 1 can
- 2 cups vegetable broth (480 mL)
- 15 oz chickpeas (425 g), 1 can, drained
- fresh basil, for garnish
- Calories 362
- Fat 20g
- Carbs 36g
- Fiber 6g
- Sugar 12g
- Protein 7g
Estimated values based on one serving size.
- In a food processor, pulse the mushrooms and onions until broken into uniformly fine pieces, about 10 pulses, scraping down the sides of the bowl as needed.
- Heat the oil in a large skillet set over medium-high heat.
- Pour the mushrooms and onions into the skillet and season with salt and pepper. Sauté until the veggies have released moisture and softened, about 8 minutes.
- Add the garlic and oregano. Sauté until fragrant, about 30 seconds.
- Push the veggies to the sides of the pan and add the tomato paste, slowly mixing in the veggies from the side until a uniform paste has formed.
- Add the crushed tomatoes and stir until well combined and thick.
- Add the vegetable stock and stir until the sauce has thickened slightly. Reduce the heat to medium-low if it is bubbling and popping too much.
- While the sauce simmers, place the chickpeas in the food processor and pulse until broken into fine pieces, about 10 pulses.
- Pour the chickpeas into a fine mesh strainer and submerge in a medium bowl filled with water.
- Shake the strainer for 1 minute to remove starches from the chickpeas. You’ll know when to remove the strainer when the water has become very cloudy from the starches.
- Transfer the chickpeas to the sauce and stir for at least 1 minute to give the chickpeas time to cook.
- Use the sauce as desired for pasta, veggie noodles, calzones, etc..