How to Make Vegan Spaghetti Sauce
The Spaghetti Soup with Beans and Rice is one of my favorite dishes.
While I think it’s a pretty tasty soup, it’s more than that.
The sauce is thick and creamy, and I think this dish would go great with anything.
So, I started with a simple, simple recipe.
It was made with the best ingredients you can get in a sauce, like red wine, soy sauce, and chili powder.
It’s a hearty soup that’s hearty and hearty, and it’s the perfect dish to enjoy when you’re at home.
The Ingredients You’ll Need: 4 cups of cooked rice (or 1 cup cooked whole wheat) 2 cups of beans 1 cup of soy sauce 1/2 cup chili powder 1/4 cup cornstarch 1/8 teaspoon kosher salt 2 tablespoons of red wine 1/3 cup soy sauce or other non-dairy milk (optional) Directions: Preheat oven to 400 degrees F. Add the rice, beans, soy, and cornstarchy mixture to a large mixing bowl.
In a large skillet, heat oil over medium heat, add onion, garlic, and peppers, and sauté until fragrant, about 3 minutes.
Add in the beans and cook for a minute.
Add rice and onions and cook another minute, until rice is tender.
Add tomato paste, cornstch, and kosher salt, stir, and bring to a boil.
Reduce heat and simmer for 30 minutes.
Meanwhile, in a large bowl, whisk together the wine, milk, and tomato paste.
Whisk until smooth.
Add pasta, stir well, and cook until al dente, about 8 minutes.
Pour into a blender or food processor, and puree until smooth and creamy.
Taste for salt, and add more salt if needed.
Serve immediately with a bowl of salad and enjoy!
Notes This soup is perfect when you want a hearty meal in one bowl.
It doesn’t have to be fancy, and the ingredients are easy to find.
I’d recommend making it ahead of time and freezing it for later. 3.5.3208