Loaded Vegetable Family-Friendly Spaghetti Recipe

Spaghetti

Ingredients

2 Tbsp avocado oil
2 Tbsp vegan butter
2 white onions, finely chopped
4 cloves of garlic, minced
4 stalks of celery, finely chopped
8 cremini mushrooms, finely chopped
4 cups of carrots, finely chopped
1 zucchini, finely chopped
2 cans of diced tomatoes with liquid, (two 28oz cans)
2 cans of fire-roasted tomatoes, (two 28oz cans)
1 can of tomato paste (155 mL)
2 tsp dried oregano
1 tsp dried basil
1 Tbsp vegan Worcestershire sauce
½ tsp salt
¼ tsp black pepper
½ tsp brown sugar
2 Tbsp balsamic vinegar
3 bay leaves

If upping your vegetable intake in a way that tastes great and appeals to the whole family is on your mind this season, then this loaded vegetable tomato sauce is the perfect addition to your recipe box. The healthy sauce that can be made for a quiet night in or as meal prep for a busy week ahead. Not your typical hearty and thick tomato sauce recipe, this one is vegan, gluten-free, nut-free and incredibly good for you. Even the pickiest vegetable-eaters can enjoy this delicious dish.

Instructions

Heat oil and vegan butter in a stockpot over medium heat.
Add onions and garlic and cook until onions begin to soften, about 3 minutes.
Mix celery and mushrooms into the pot and cook for another 3 minutes
Stir in oregano, basil, thyme, Worcestershire, salt, pepper, brown sugar and balsamic vinegar and cook for 5 minutes.
Add carrots, zucchini, diced tomatoes, fire-roasted tomatoes, tomato paste and basil. Stir well.
Bring the entire mixture to a boil then let simmer for 3-4 hours, stirring occasionally to prevent the bottom from burning.
With 10 minutes left on the tomato sauce timer, prepare Chickapea Spaghetti to package instructions (heat 16 cups of water in a large pot over high heat until boiling. Add pasta, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes).
Serve the loaded vegetable-rich sauce hot over freshly cooked Chickapea pasta.
Enjoy!

Recipe Notes:

The vegan butter used was Earth Balance Original
The tomato sauce can be made up to two days ahead if you are short on time when serving it. Simply refrigerate and reheat when ready to consume.
Avocado oil is recommended for this recipe, but any vegetable oil with a high smoke point will work.