1 Tbs olive oil
8 cloves garlic chopped fine
1 yellow bell pepper chopped
1 green bell pepper chopped
2 32 oz cans organic marinara sauce or organic tomatoes
1 package soy ground meat
1 handful of fresh basil leaves
3 Tbs fresh oregano
2 Tbs onion powder
3 Tbs Italian Seasoning
1 bay leave
1 yellow bell pepper chopped
1 green bell pepper chopped
2 32 oz cans organic marinara sauce or organic tomatoes
1 package soy ground meat
1 handful of fresh basil leaves
3 Tbs fresh oregano
2 Tbs onion powder
3 Tbs Italian Seasoning
1 bay leave
5 Tbs crushed red pepper (optional)
1 cup chopped fresh mushrooms
½ cup red wine
1 4 oz can tomato paste
1 cup chopped fresh mushrooms
½ cup red wine
1 4 oz can tomato paste
Whole wheat spaghetti noodles cooked
Heat olive oil in large pot. Add garlic, bell peppers and green onions and sauté for 5 minutes. Add the marina sauce (if canned tomatoes puree it in a blender or food processor first), soy ground meat, spices, mushrooms, wine and tomato paste. Bring to a boil and then simmer on low for about 30 minutes (the longer the better).
Adjust the spices to your liking. I personally like my sauce on the spicy side. Serve with vegan garlic bread.