Guest guest Posted May 7, 2002 Report Share Posted May 7, 2002 I think I speak for all of us when I say , Checkout Morningstar recipe crumbles and/or Boca crumbles ( I forget what they call theirs) . Those two are in the freezer section of your supermarket.. Near the Boca burgers. Also you can try the Gimmee Lean is it? In the refridgerated section near the other soy products, like near the tofu or wonderdogs or soy cheese usually... But my favorite is the recipe crumbles.. They are very quick and easy. One bag is equal to a pound of beef I do believe..but it cooks much much faster.. We use them for vegetarian tacos...my fiance ( non- vegetarian) loves them.. Good luck! and most valuable advice is to stay on this list- these folks and their recipes are simply invaluable! marywoodland [marywoodland] Tuesday, May 07, 2002 10:08 AM Veg-Recipes spaghetti sauce recipe requested Hi I am a new vegetarian (1 month now) and am having trouble with spaghetti sauce. I really like the consistency of the spaghetti sauce with fried ground beef in it, not necessarily the taste. I've tried crumbled tofu and TVP in the sauce and it's still not right. Any suggestions? Thanx, Mary ________ Get your FREE personalized e-mail at http://www.canada.com **************************************************************************** *** To post to list via e-mail: send e-mail to " Veg-Recipes " To post to list via website: Veg-Recipes/post To contact List Owner: " Veg-Recipes-owner " Subscribe or Un through site: / OR Un via e-mail: Veg-Recipes- Calendar: Veg-Recipes/calendar Bookmarks: Veg-Recipes/links Read or search old messages: Veg-Recipes/messages **************************************************************************** *** Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2002 Report Share Posted May 7, 2002 On Tuesday, May 7, 2002, at 08:07 , marywoodland wrote: > Hi > I am a new vegetarian (1 month now) and am having trouble with > spaghetti sauce. I really like the consistency of the spaghetti sauce > with fried ground beef in it, not necessarily the taste. I've tried > crumbled tofu and TVP in the sauce and it's still not right. Any > suggestions? Mary, I have never had spaghetti sauce with ground meat in it, so I might not really know what you are missing. However, my husband loves tomato sauce and has gotten to a point where he wants it my specific way (when I prepare it his moms way, he is not happy, and only eats a fraction of what he normally does). Basically I start with a drop of olive oil and saute 1 or 2 chopped onions in it plus a lot of chopped or minced garlic (less when I am in a hurry, more when I have enough time). If you have a cube of frozen pesto add it at this time. The key is probably the next point: homemade tomato sauce (made with tomatoes from the garden). This sauce is not as smooth as the store bought varieties. Basically it is tomatoes chopped in the food processor and then cooked in a big pot on low over night, down to about half of the original amount. I do mass production of this sauce when we have tomatoes in the garden, and process the sauce. You may not want to go through the trouble of processing and maybe just use this slow cooking method the night before needing the sauce. You should be aware though that you need a lot of tomatoes .... Back to the pot on the stove: I normally grate a carrot into the sauce, add 1/2 cup of TVP, a little bit of tomato bouillon powder (instead of salt - I don't know if all tomato bouillon is vegetarian, so you might want to check), a pinch of cayenne powder, a pinch of sugar, a bunch of fresh chopped herbs, fresh and/or dried oregano, 4 or 5 tablespoons of tomato puree and cook the sauce until one or two minutes before the pasta is ready. At this point I add several tablespoons of capers as well as fresh pepper. I could well imagine that when using store bought smoother store bought sauce you miss the meat more then if you cook fresh chopped tomatoes for 6 - 8 hours. (Make sure the heat is on low - I don't want you to burn down your house nor your pot). Personally I think that the grated carrot and the capers do not only add crunch but also taste. I used to not like tomato sauce at all, but after fine tuning this over many years for my family, I enjoy it now myself. I do not have MasterCook available as we speak, but I hope this write up helps a little. Warmest regards, Eruna Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.