This came about because I have some family members who are vegan and also onion and garlic intolerant. I had pondered for some time what vegetables to use in place of meat, and since we had some eggplants in the garden, I decided to use eggplant in the sauce in place of meat. I was really happy how it turned out and will make it regularly now in place of regular meat sauce. I left the skin on the eggplant because that is where most of the nutrients are.
Vegan spaghetti sauceCourse: UncategorizedCuisine: Vegan, vegetarian, onion free, garlic freeDifficulty: Easy
2 tablespoons of olive oil
2 stalks celery, chopped
1 green bell pepper, chopped
1 14-ounce can diced tomatoes, or 3 large fresh tomatoes
1 6-ounce can tomato paste
6 ounces of water
2 tablespoons fresh oregano
1 tablespoon fresh basil
1 tablespoon of fresh rosemary
salt, pepper and red pepper flakes to taste
- Shred the eggplant in the food processor.
- Heat the olive oil in a medium size sauce pan and add the celery and bell pepper. Sauce until translucent. Add the eggplant and sauté until the eggplant is translucent as well. You may need to add some oil. Stir to prevent burning.
- Add the tomato puree and diced tomatoes and water and cook until the vegetables are done and the sauce has thickened. Add the herbs, and salt, pepper and red pepper flakes to taste. Simmer for about 10 minutes to allow the flavors to blend.
- Serve over gluten free spaghetti or pasta.
- This is a very low calorie dish.