My crafting and family life journal

Tomato-free Marinara Sauce

Tomato free sauce

This very, very tasty sauce provided a nice pasta sauce for those who have or need to cut tomatoes out of their diets. If you add a cup of ground soy protein to the sauce and serve over rice noddles it makes for a very tasty and  hardy meal.

Ingredients

  • 3 cups onion, finely chopped
  • 1/4 garlic, finely chopped
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 2 cups sliced mushrooms
  • 1/4 cup olive oil
  • 3 tsp ascorbic acid (for the tomato type of acid — if left out the sauce will be a bit sweeter)
  • 1 tbsp of balsamic vinegar
  • 2 cup beets, cooked and finely chopped
  • 2 1/2 cups pumpkin, cooked and pureed
  • 2 1/2 cups vegetable broth
  • 1 tsp sea salt
  • 1 tsp fresh ground black pepper
  • 1 tsp red pepper flakes
  • 1 cup fresh parsley, chopped
  • 1/2 cup fresh basil, chopped
  • 2 tbsp fresh thyme, chopped
  • 2 tsp fresh marjoram, chopped
  • 1 tbsp honey
  • 1 1/2 tsp potato starch

Directions

  1. Saute onion and garlic in oil until translucent in a high-walled pot.
  2. Add pumpkin puree and beets to onion mixture.
  3. Add vegetable broth and use an immersion blender to puree.
  4. Add all of the remaining ingredients and mix well.
  5. Bring mixture to a medium temperature slowly, stirring often. Remove from heat and cover of 5 minutes before serving.
  6. Reheat leftovers gently and as little as possible to maintain flavor.

Based on a recipe from Low Amine Recipes blog.

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