Vegetarian Spaghetti Sauce

Name: Vegetarian Spaghetti Sauce
Yield: Yield: 6 to 8 servings.
Ingredients: 2 medium onions, quartered; 2 or 3 cloves garlic; 1 eggplant, peeled (about 1¼ lb/625 g); 2 Tbsp olive oil; 1 green or red bell pepper, cut in chunks; 1 green or red bell pepper, cut in chunks; 1 medium zucchini, peeled ¼ tsp each dried oregano, dried basil and chili powder; 1 medium zucchini, peeled ¼ tsp each dried oregano, dried basil and chili powder; 1 medium zucchini, peeled ¼ tsp each dried oregano, dried basil and chili powder; 1 medium zucchini, peeled ¼ tsp each dried oregano, dried basil and chili powder; ¼ cup dry red wine (optional); 2 cans (5½ oz/156 mL each) tomato paste; 1 can (19 oz/540 mL) tomatoes; 1 cup mushrooms; salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; 1 bay leaf (optional)

Preparation info

Yield:
6 to 8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

This nutritious sauce is great on pasta or spaghetti squash.

Ingredients

2 or 3 cloves garlic
2 medium onions, quartered
1 green

Sauce
Gluten-free
Vegan

Method

Steel Blade: Drop garlic through feed tube while machine is running; process until minced. Add onions and bell pepper. Process with 3 or 4 quick on/off pulses, until coarsely chopped. Heat oil in a large pot. Sauté garlic, onions and pepper for 5 minutes on medium heat, until tender.

Slicer: Slice mushrooms, using light pressure. Add to pan and cook 2 minutes longer.