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Homemade Tomato Sauce Recipe Using Veggie Crumbles

This is a recipe for a vegetarian homemade tomato sauce that everyone will think has beef in it.

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I don't like to buy pre-made spaghetti sauce. There are too many chemicals added to attain shelf life. It usually has a lot of sodium as well. Therefore, I like to make my own sauce because I’ll know what's in it and I can make it to my personal taste.

Note: I don't add any salt. There’s a lot of sodium that comes from the olives, the V8 Juice, and the veggie crumbles. Besides, the ingredients I use give it all the taste it needs.

My Preferred Veggie Crumbles

Grillers Crumbles by Morningstar Farms.
Grillers Crumbles by Morningstar Farms. | Source

There is no need for meat in my recipe. The veggie crumbles give you the feeling and taste of a beef additive. The brand I use is Grillers Crumbles™ made by Morningstar Farms®. It has only one-fifth the saturated fat compared to actual beef.

You can follow my recipe exactly as I specified below or feel free to apply your own creative alternatives. Here’s my recipe.

Please rate this recipe after you've tried it.

5 stars from 1 rating of Tomato Sauce with Veggie Crumbles

Cook Time

Prep time: 5 min
Cook time: 18 min
Ready in: 23 min
Yields: Serves two people

Ingredients

  • 1 tbsp. Granola Oil
  • 1 Sweet Onion
  • 2 Medium-Size Mushrooms
  • 2 Garlic Cloves
  • 1/2 cup Green Stuffed Olives
  • 4 oz. Roasted Peppers
  • 2 Medium-sized Tomatoes
  • 1 tbsp. Capers
  • 1/2 cup V8 Tomato Juice
  • 1 cup Morningstar Farms Grillers Crumbles

Instructions: Summary

See detailed instructions with pictures below.

  1. You can save time by preparing and cooking the sauce while you make the pasta. So, boil the pasta in water for about 18 minutes. The entire process of making the sauce can be completed in the time the pasta is cooking.
  2. Chop up one sweet onion, two garlic cloves, and two medium-sized mushrooms.
  3. Start frying the onion, mushrooms, and garlic in a pan coated with a tablespoon of canola oil. Stir it occasionally.
  4. Cut green olives in half. I like to use the Pimiento stuffed olives.
  5. Slice the roasted peppers and two medium-sized tomatoes into pieces. I like to include a few capers too.
  6. Add all the other ingredients (mushrooms, peppers, tomatoes, olives, and veggie crumbles) to the onions and mix it up with a spoon.
  7. Add ½ cup of V8 Tomato Juice. Feel free to adjust the amount depending how thick you want the sauce. Sometimes I don’t even add tomato juice as all. Try it without it sometime.
  8. Keep stirring the sauce while it’s cooking. When the pasta is done, the sauce should be done too. Just make sure you time it so that the veggie crumbles went in about eight minutes before completion.
  9. Serve the pasta with your veggie crumble tomato sauce and enjoy.

Instructions: Detailed

1

You can save time by preparing and cooking the sauce while you make the pasta. So, boil the pasta in water for about 18 minutes. The entire process of making the sauce can be completed in the time the pasta is cooking.

2

Chop up one sweet onion, two garlic cloves (not pictured), and two medium-sized mushrooms.

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3

Start frying the onion, mushrooms and garlic in a pan coated with a tablespoon of granola oil. Stir it occasionally.

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4

Cut green olives in half. I like to use the Pimiento stuffed olives.

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5

Slice the roasted peppers and two medium-sized tomatoes into pieces. I like to include a few capers too.

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6

Add all the other ingredients (mushrooms, peppers, tomatoes, olives, and veggie crumbles) with the onions and mix it up with a spoon.

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7

Add ½ cup of V8 Tomato Juice. Feel free to adjust the amount depending how thick you want the sauce. Sometimes I don’t even add tomato juice as all. Try it without it sometime.

8

Keep stirring the sauce while it’s cooking. When the pasta is done, the sauce should be done too. Just make sure you time it so that the veggie crumbles went in about eight minutes before completion.

9

Serve the pasta with your veggie crumble tomato sauce and enjoy.

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Nutrition Facts
Serving size: 1
Calories 247
Calories from Fat135
% Daily Value *
Fat 15 g23%
Saturated fat 2 g10%
Unsaturated fat 0 g
Carbohydrates 31 g10%
Sugar 11 g
Fiber 7 g28%
Protein 13 g26%
Cholesterol 0 mg
Sodium 1684 mg70%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

© 2016 Glenn Stok

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Comments 13 comments

Rochelle Frank profile image

Rochelle Frank 7 weeks ago from California Gold Country

Looks good. I like to use a little V-8 juice in sauces, soups and gravies. It seems to always add something I forgot.


Glenn Stok profile image

Glenn Stok 7 weeks ago from Long Island, NY Author

Rochelle Frank - Right! V8 is useful for all kinds of cooking. I use it to make tomato soup too.


Faith Reaper profile image

Faith Reaper 7 weeks ago from southern USA

Hi Glenn,

Thank you for sharing your interesting sauce recipe! Looks yummy. I've never heard of Veggie Crumbles before, and will be sure to look for them. I never add salt either. I would add a lot more mushrooms because I just love them so much. Never would have thought to add stuffed green olives. I love them alone, so why not in a sauce.

I look forward to trying your sauce recipe. I love pasta ...maybe a bit too much ...

Blessings


Glenn Stok profile image

Glenn Stok 7 weeks ago from Long Island, NY Author

Faith Reaper - The nice thing about recipes is that they can be modified to suit everyone's unique tastes. So go ahead and add more mushrooms. I'm going to try that too next time I make my sauce. I love mushrooms too.


ChitrangadaSharan profile image

ChitrangadaSharan 7 weeks ago from New Delhi, India

This sounds delicious and nutritious!

I like your combination of ingredients and all these are my favourite ingredients.

I would definitely try this and thanks for the recipe!


Glenn Stok profile image

Glenn Stok 7 weeks ago from Long Island, NY Author

ChitrangadaSharan - In addition, it's also healthy. Thanks for your feedback.


MizBejabbers profile image

MizBejabbers 7 weeks ago

Glen, it looks very good. I would like to cut more meat out of our diet because I think we eat entirely too much, especially beef, around our house. However, every veggie substitute for meat that I've found so far has wheat in it. I must be gluten free, and my son has just been tested out with a wheat allergy also. Do you know of any brands that don't contain wheat?

Could we substitute tofu for the crumbles?


Glenn Stok profile image

Glenn Stok 7 weeks ago from Long Island, NY Author

MizBejabbers - The Morningstar brand that I use does have wheat gluten, but you can use tofu instead.

Dixie Diners' Club has a gluten free beef substitute called "Beef (Not!) Ground." It's made from Soy and is Non-GMO. If you don't find it in your local store you can order it from Amazon.


MizBejabbers profile image

MizBejabbers 7 weeks ago

Beef (Not!), thanks, Glen.


Kyriaki Chatzi profile image

Kyriaki Chatzi 7 weeks ago from Greece

At first look, it looks like bolognese. Great way to trick the young ones... Thank you very much for sharing, Glenn!


Glenn Stok profile image

Glenn Stok 7 weeks ago from Long Island, NY Author

Kyriaki Chatzi - Great observation! It can trick any of us. People think the hare eating real meat sauce.


MsDora profile image

MsDora 6 weeks ago from The Caribbean

You put the grillers to really good use. Thanks for the recipe. Might try it myself.


Glenn Stok profile image

Glenn Stok 6 weeks ago from Long Island, NY Author

MsDora - Those Grillers Crumbles can be added to many types of dishes. Thanks for stopping by.

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