Simple Vegan Spaghetti Sauce: Super Easy, Speedy and Scrumptious!

SpaghettiSauce_smThis spaghetti sauce is still my husband’s favorite, and it’s a great transition food for new vegans. Super easy and quick too! I make it a little differently every time, but here’s what I did a couple nights ago:

in 1-2 tbsp water, fry:
1 onion, diced
2-3 cloves garlic, minced
2 cups sliced crimini (or other) mushrooms (cook until mushrooms have released their water and reduced somewhat 10-15 minutes)

add, mixing well:
1 package veggie ground round
1 big can crushed tomatoes
1 big can whole tomatoes, with juice
a handful of sundried tomatoes, julienned
a liberal sprinkling of dried basil (1-2 tbsp) and/or your favorite herbs, such as parsley, rosemary, thyme, marjoram, etc
a generous sprinkling of cinnamon (1-2 tbsp)
chilis to taste
salt to taste

bring everything to a low boil and reduce, cooking for 20 minutes or so until all the flavours have melded together

toward the end add
red peppers (I like them crunchier so I add them at the end, but if you prefer them soft, add them just after the mushrooms)

serve hot over a whole wheat or ancient grain pasta.

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