Vat O' Spaghetti Sauce

Homemade Spaghetti Sauce used in Manicotti (coming soon!)
Since I forgot to take a picture of the sauce all by itself.

This is a simple, vegan homemade Spaghetti or Italian Red Sauce that you can keep in the freezer for all your batch cooking or freezer cooking needs. If for some reason you don't have the time or desire to make this one, there's nothing wrong with substituting your favourite store-bought brand in a recipe. But, I find when using store bought spaghetti sauce, I either have to pay too much, or I have to season it when I get it home to make it "just right." This one, you can make exactly to your taste, and control the oil going in.

This recipe is adapted from my Sister, Nancy's, sauce recipe.

Vat O' Vegan Spaghetti Sauce
(optional: Oil may be added to taste. I make mine oil-free)

3 T garlic *

1 (12oz) bag frozen onions, thawed under running water, or 2 large chopped onions**
#10 can crushed tomatoes or 7 (15oz) cans***

1 1/2 Tablespoon basil

2 1/2 teaspoon oregano
2 1/2 teaspoon Salt &

1/2 teaspoon Pepper

1/4 tsp crushed red pepper (more to taste - I cook for a small child, so keep heat to a minimum)
1/4 cup red wine
1/4 cup water (more after cooking)
On high in crock pot 1 1/2 to 2 hours, stirring once or twice (it can scorch on high) OR simmer on stove top about 30 minutes, stirring frequently.

*I use American grocery store pre-minced garlic from a jar. It is VERY mild. Homegrown, fresh garlic can be much stronger- adjust amount to your tastes.

**If you use fresh onions, you may have to simmer longer till they're tender, or pre-saute them before adding them.

***The Crushed tomatoes I buy are ultra-thick - almost like tomato paste, which gives me a concentrated sauce. (I have been buying the GFS brand lately). I like that, since it takes less freezer space. I dilute the sauce with water till it's the right consistency (easily pourable) at cooking time. If the Crushed Tomatoes you buy are thin/watery, you might choose to stir in a can or two (6oz cans) of tomato paste to thicken them.

This recipe fills my Slow Cooker almost to the top rim (which has been working okay for this recipe)! If it didn't, I might also add things like chopped mushrooms, bell pepper, capers, olives - what have you. If you have a bigger pot, don't hesitate to add your favourite extra sauce ingredients.

Stuffed Veggies makes Stuffed Veggies! ( Gemista )

Saturday was Batch Cooking day here. On Friday, I went to the grocery store and found in the discount bin 2 bags of 3 Bell Peppers each - for 99cents a bag! They're usually priced at 3 for $3.99, so I was pretty happy! And, they were perfect : )

 

 

 

So, on Saturday, I decided to make Greek-style Stuffed Veggies (Gemista), even though the dish wasn't on my scheduled menu for the week.

I started with the same Yachni sauce that has been used in several other entrees here. But, rather amazingly, these dishes don't come out all tasting the same! I made a big batch, because I was going to use it for more than one of my bulk-cooking meal plans. As the sauce finished, I prepared the dish this way:

 

Greek Stuffed Veggies (Gemista)

Stir together:

3 Cups Yachni Sauce

5 cups leftover rice (I used long grain white. Short grain rice also works well, and produces a more moist interior. I haven't tried brown yet, but it should work, too)

1/2 cup Almonds toasted in a skillet, stirring constantly

1/2 teaspoon cinnamon

Cut off the top of 6 bell peppers, remove the seeds and membrane with your fingers, and fill them.



They may be cooked either in a Dutch Oven on the stove top, or in a Slow Cooker or Crock Pot.

For a Dutch Oven, Nestle the Peppers in the bottom of the pot, squeezing in as many as will fit, so they hold each other in an upright position.

 

 

Pour 3/4 cup water into the bottom of the pot, and cover with a lid. Cook at just-simmering for 45 minutes, checking periodically. They are done when peppers are tender, and begin to lose their bright color.

 

 

If you choose to cook these in a Slow Cooker or Crock Pot, use the same method, but cook them for

2 1/2 to 3 hours on high, and use 1/3 cup or so of water on the bottom of each Crock. My Slow Cookers are just average sized (4-6 quart) and so I can only fit 3 peppers in each pot - thank goodness I have two of them! If you have a larger pot, a little more water may be appropriate.

 

These can be served with Salad, Bread & Dips for a full meal.

 

Tip for dining with Omnivores: If desired, you can stir some loose-cooked ground beef or other meat into the filling for the Omnivores at your table before cooking the Peppers.

 

Coming soon: More Yachni Dishes, More Muffins, Lentil Soup, Pancake Mix, and MORE!