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Winter spaghetti sauce

This was shared on the growers' sheet 23rd November 2018. No source was cited.

vegetarian, vegan, dairy free, gluten free


6 carrots, peeled & chopped
1 small beet, peeled & chopped
3 onions, chopped and separated
1 -2 celery stalks, chopped finely
1 bay leaf
20 oz good veg stock
3 cloves garlic, minced
1 tsp each dried basil & oregano
handful of parsley, minced
2 T soya sauce
1 tsp sugar
salt & pepper


  1. In a large saucepan, simmer carrots, beet, 1 onion, celery & bay leaf in the veg stock until done (40 minutes).
  2. Remove the bay leaf and use a blender to puree the veg.
  3. In a separate pan, saute the remaining onions & garlic in oil until very soft (20 minutes), stirring frequently.
  4. Add the herbs, soya sauce & sugar and saute for another 5 minutes.
  5. Combine the puree and sauteed onions. Heat thoroughly & season to taste.
  • For a meaty texture, you could add sliced mushrooms, tofu or seitan.
  • This is best eaten the day after making, so the herbs have fully infused into the sauce.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)