Recipe: Perfect Extreme Veggie Spaghetti Sauce

Extreme Veggie Spaghetti Sauce. Stir in mushrooms and bell peppers. This vegetarian spaghetti sauce recipe is a firm favorite in my family, and was developed over the course of several years, across two continents, by my big brother Mikey. It is the thing we always have to request when we get together.

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The longer you let it simmer the fewer chunks there will be. Stir occasionally to prevent any sticking to the bottom of the pan. Use sauce immediately or allow to cool completely before transferring sauce to freezer safe containers. You can prepare Extreme Veggie Spaghetti Sauce using 15 components as well as 3 steps. Here is just how you accomplish.

Components of Extreme Veggie Spaghetti Sauce

1. Detaile. 3 tbsp of olive oil, extra virgin.
2. Directions. 2 cup of frozen 3 pepper and onion blend.
3. Instructions. 1 cup of shredded carrots.
4. Step by step. 1 tsp of ground cumin.
5. Directions. 1 tsp of chili powder.
6. Detaile. 1 tsp of red pepper flakes.
7. Detaile. of garlic grinder.
8. Step by step. 2 of thinly slced small zuchinni.
9. Guidelines. 2 of thinly sliced yellow squash.
10. Step by step. 4 of thinly sliced Roma tomatoes.
11. Detaile. 2 cup of canned low sodium mushrooms. (drained).
12. Directions. 1 of 32 oz. jar Arrabiata sauce (this is a spicy marinara sauce, any spaghetti sauce will do).
13. Detaile. 1 tbsp of oregano.
14. Step by step. 1 tbsp of basil.
15. Guidelines. of shredded Parmesan.

In a Dutch oven, saute the onions and peppers in oil until tender. This Vegetarian Spaghetti Sauce is made simple with tons of cut up veggies! Simply leave out the ground beef to make it vegetarian-friendly! This Vegetarian Spaghetti Sauce is made simple with tons of cut up veggies!

Instructions To Make Extreme Veggie Spaghetti Sauce

1. In very large skillet, season carrots and onion/pepper blend with cumin, chili, red peppers, and garlic. Heat in olive oil until carrots are soft..
2. Add remaining vegetables and season with oregano and basil. Cook until veggies are soft, but not mushy..
3. Stir in Arrabiata sauce. Cook until liquid us reduced. Sprinkle generously with shredded parmesan. Serve over pasta or a baked potato.

In a large stock pot or Dutch oven heat oil over medium heat. Cook onions in oil until translucent. Stir in green and red bell peppers, zucchini, mushrooms and carrots and cook until just tender. Perfect for picky eaters or just a great way to add more veg to your family's diet. Perfect for a pasta sauce or for topping pizzas.