Loaded Vegetable Family-Friendly Spaghetti Recipe
Perfect for even the pickiest eaters! Everyone can enjoy this hearty sauce which can be made ahead of time for quick meals. Vegan, gluten-free and nut-free.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chickapea.com.
Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Skillet
- Stove
- Wooden spoon
- Colander
- Measuring cup
- Measuring spoon
- Mixing bowl
- Can opener
- Grater
- Peeler
- Tongs
- Ladle
- Serving bowl
- Plate
Ingredients
- 1 package of Chickapea Spaghetti
- 2 Tbsp avocado oil
- 2 Tbsp vegan butter
- 2 white onions, finely chopped
- 4 cloves of garlic, minced
- 4 stalks of celery, finely chopped
- 8 cremini mushrooms, finely chopped
- 4 cups of carrots, finely chopped
- 1 zucchini, finely chopped
- 2 cans of diced tomatoes with liquid, (two 28oz cans)
- 2 cans of fire-roasted tomatoes, (two 28oz cans)
- 1 can of tomato paste (155 mL)
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 Tbsp vegan Worcestershire sauce
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp brown sugar
- 2 Tbsp balsamic vinegar
- 3 bay leaves
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