Winter spaghetti sauce

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

vegetarian, vegan, dairy free, gluten free

Ingredients

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

oil

1 tsp each dried basil & oregano

handful of parsley, minced

2 T soya sauce

1 tsp sugar

salt & pepper

Directions

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.

Tips

• 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 :)