Deliciously simple vegan marinara recipe

[Guest guest]

I recently decided that, regardless of herbivore or omnivore status, every

Italian should know how to make a good sauce, so I took a lesson from my uncle.

The following is my own take on the recipe he taught me: a hearty, yet very

simple-to-make marinara sauce with an optional spicy kick. Best of all, it's

cruelty-free (vegan). Serves 4-6.

 

Ingredients:

 

2 large (32 oz.) cans of crushed tomatoes

1 large carrot, finely diced (a small food processor works well)

1 large celery stalk, finely diced

1 large onion, coarsely chopped

2-3 cloves of garlic, chopped

1 small package mushrooms, sliced

Olive oil for frying vegetables

Dried parsley, basil, and oregano, crushed red pepper flakes, salt and pepper to

taste

1.In a large sauce pan, fry the onions in olive oil on medium heat until tender

(approximately 10 minutes).

2.Add the carrot and celery and cook for 5-6 more minutes (longer if pieces are

large).

3.Add the garlic. Cook only for about 30 seconds—until you can smell the garlic

cooking.

4.Add the crushed tomatoes as soon as you smell the garlic.

5.Mix in sliced mushrooms.

6.Add parsley and basic liberally to taste.

7.Add a few shakes of oregano.

8.Add salt and pepper to taste.

9.Depending on how spicy you'd like your sauce to be, add crushed red pepper.

Keep in mind, it will get spicier as the sauce simmers and the pepper cooks in.

10.Let sauce come to a boil and then reduce heat to simmer. Simmer for at least

one hour—several hours is best. Stir occasionally.

11.Enjoy over your favorite pasta or spaghetti. Also works great in vegan

lasagna (such as this PETA lasagna recipe).

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