How to Make Vegan Sausageless Spaghetti Sauce

Who doesn't love spaghetti? And a lot of good sauces rely on the flavor of Italian sausage to increase the wow power. Here's a sauce that has the same flavor and texture, but contains no animal products.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Extra virgin olive oil
• 2 large cans Italian plum tomatoes in juice
• 2 six oz. cans of Italian style tomato paste
• Half of a small eggplant, peeled and diced small
• One small onion, diced
• Half a pound of mushrooms, sliced
• 1 small carrot, grated
• 2 stalks celery, diced
• 1 medium zucchini, diced
• Finely chopped fresh garlic, to taste (2 to 6 cloves)
• 2 tbsp. mixed Italian herb seasoning, or your choice of herbs
• 2 tsp. whole fennel seeds, crushed
• Salt and pepper to taste
• 1 tomato paste can of wine
• 1 tomato paste can of water

1. Cover the bottom of a large skillet with olive oil. Add the eggplant, and saute until browned around the edges. Remove to a bowl. Do the same with the celery, onion, carrot, mushrooms and zucchini. Add the garlic while you are sauteeing the onion.
2. Cover the bottom of a large sauce pot with olive oil. Heat over medium heat and add the fennel seeds. Stir for about 3 minutes to toast the seeds. Add the tomatoes and tomato paste. Bring to a simmer and cover partially.
3. After the sauce has simmered for about 30 minutes, add the wine and water. Add salt and pepper to taste and cook until desired thickness.
4. Serve over your choice of pasta, and top with vegan parmesan-like cheese.

Tips & Warnings

• Be careful not to burn the garlic as you brown the eggplant and mushrooms.