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

oil

1 tsp each dried basil & oregano

handful of parsley, minced

2 T soya sauce

1 tsp sugar

salt & pepper

In a large saucepan, simmer carrots, beet, 1 onion, celery & bay leaf in the veg stock until done (40 minutes).
Remove the bay leaf and use a blender to puree the veg.
In a separate pan, saute the remaining onions & garlic in oil until very soft (20 minutes), stirring frequently.
Add the herbs, soya sauce & sugar and saute for another 5 minutes.
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 :)