Veggie and Plant Based Sausage Pasta Sauce
Who does not love a warm, slightly spicy or mild pasta sauce on a cold evening in the fall or winter? This sauce really fits the bill. It is easy to make and nutritious. Serve this over your favorite whole grain pasta, brown rice, spaghetti squash or even a baked potato.
Servings Prep Time
14cups 25minutes
Cook Time
45minutes
Servings Prep Time
14cups 25minutes
Cook Time
45minutes
Ingredients
Mushroom Mixture
  • 1/4cup veggie brothlow salt and organic if possible
  • 1 1/3lb assorted fresh, wild mushroomsorganic, if possible
  • .5ozs. (14 gm) dried wild mushrooms
  • 1cup hot waterto reconstitute wild mushrooms
Tomato Sauce
  • 1/4-1/2cup veggie brothorganic and low salt, if possible
  • 3medium onionspeeled and diced
  • 6fresh garlic clovespeeled and chopped
  • 1-2tbsp oreganodried
  • 1cup mushroom soaking liquid
  • 3medium carrotspeeled and chopped (organic, if possible)
  • 3stalks celerychopped (organic, if possible)
  • 2medium colored peppers chopped (organic, if possible)
  • 1/2cup salsa
  • 28oz (796 ml) tin diced tomatoesorganic, if possible
  • 22oz (700 ml) jar pasta sauceplant based and organic, if possible
  • 2cups veggie broth or waterorganic and low salt, if possible
  • 6Field Roast Plant Based Sausagesliced or chopped
Instructions
Mushroom Mixture
  1. Place dried wild mushrooms in a small bowl.
  2. Cover with one cup of hot water and set aside.
  3. Soak fresh mushrooms in water to help remove any surface dirt and rub gently if required.
  4. Chop mushrooms -different sized pieces create interest in sauce.
  5. Heat veggie broth on high in a wok or frying pan and add fresh mushrooms.
  6. Reduce heat to medium and cook for about fifteen minutes, stirring occasionally to prevent mushrooms from burning.
  7. Drain, reserving liquid, chop and add reconstituted wild mushrooms to cooked mushroom mixture.
  8. Stir to incorporate, remove from heat and set aside.
Tomato Sauce
  1. Heat veggie broth on high in a large pot and add diced onion and carrot and celery.
  2. Reduce heat to medium and cook for about 4 minutes stirring occasionally.
  3. Add chopped colored pepper and cook for about 4 minutes until onions are translucent and other veggies begin to soften.
  4. Add water or veggie broth as needed.
  5. Add chopped garlic and stir for another minute or so, being careful not to burn.
  6. Add 1/2 cup of the reserved mushroom soaking liquid.
  7. Turn heat to high and stir until the liquid has evaporated.
  8. Add salsa and oregano and stir often for about 2 to 3 minutes until veggies look at bit caramelized.
  9. Add canned tomatoes, jarred pasta sauce, veggie broth or water and remaining mushroom soaking liquid.
  10. Bring to a boil, turn heat down to low and simmer sauce for about twenty minutes.
  11. Turn off heat and puree sauce using an immersion blender.
  12. Add mushroom mixture and plant based sausage and cook for another five minutes or so.
Recipe Notes

Mushrooms: Dried mushrooms and wild mushrooms can be pricey.  Feel free to substitute with cultivated mushrooms.

Spice it up: If you like heat in your sauce add some red pepper flakes,  1/4 of a tsp at a time.

Pasta Sauce: Substitute with  another tin of tomatoes and add 2-3 tbsp tomato paste to the mix.

Sausage: Substitute with soy based Tofurky Sausage if it is easier to find than the Field Roast.

Nutritional yeast: For a cheesy taste and added Vitamin B-12, add 1/2-3/4 cup at the end of the cooking time.

Blending: I like my pasta sauce blended before I add the mushrooms and sausage, but feel free to leave it chunky if that is your preference.

Fresh Basil: Chop and sprinkle fresh basil on top of plated sauce.

Freezing: Freeze the leftovers for later. Rule of thumb is one cup of pasta sauce per person. Thaw, if you remember to take it out in time, and heat up gently on the stove.

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Veggie and Plant Based Sausage Pasta Sauce