Vegetarian Italian Sauce 

Rating: (4 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

This features T.V.P. (Textured Vegetable Protein), a fat free, high quality protein made from soya beans.

Ingredients:

1 medium onion, finely chopped

2 garlic cloves, crushed

1 tomatoes, tinned (400g)

1/2 cup tomato paste (150g)

2 cup water (500ml)

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 cup T.V.P. (75g)

1 Tbsp mono/polyunsaturated oil

Directions:

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

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

Remove from heat, stir in T.V.P. 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 T.V.P. Cover and cook on HIGH for 10 minutes.

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

Reheat on MEDIUM HIGH for 10 minutes before serving.

Variations:

Make double the quantity and put half in the freezer for next time.

Low Sodium Adaptation: use 'No Added Salt' tinned tomatoes or fresh ones to give 175mg sodium.

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

Nutritional Information is for Sauce only.

Author:

Family Health Publications

Related Recipes:

Spaghetti with Vegetarian Italian Sauce
Vegetarian Lasagna

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