f58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gf58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gAuthorAmber L.
RatingDifficultyBeginner

This veggieful nomato sauce is rich and hearty and absolutely delicious! It was adapted from Ann Marie's Nomato Sauce at Grass Fed Salsa
to make it vegan and a little tangier and earthier with the addition of red wine vinegar and mushrooms. Enjoy with zucchini noodles, cauliflower rice, on a flatbread or anywhere else you would usually use tomato sauce.

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Yields8 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients

 3 tablespoons Avocado oilcan do 1-2 TBS if less fat is preferred
 ½ Onion (large)diced
 3 Celery ribsdiced
 2 Carrotsdiced
 2.50 cups Portobello or crimini mushroomsdiced (about 8oz)
 ½ cup Canned beets
 14 ounces Pumpkin puree
 2 Garlic clovesminced
 2.50 cups Water
 1.50 teaspoons Salt
 1.50 teaspoons Garlic powder
 1 teaspoon Parsley, dried
 10 Kalamata olives (pitted)
 3 tablespoons Lemon juiceor 3/4 whole large lemon
 1 tablespoon Nutritional yeast
 1 teaspoon Red wine vinegar
recipe 619

Directions

1

Heat avocado oil in a large sauce pan over medium/low heat. Add chopped onions and sautee until they are translucent.

2

Add chopped celery, carrots, mushrooms, and diced garlic and cook until soft.

3

Add in canned beets, pumpkin puree, water, sea salt, garlic powder and parsley flakes. Cook for 10 minutes longer.

4

Add lemon juice, red wine vinegar, olives, and nutritional yeast.

5

Wait until it cools slightly and then blend until smooth with an immersion blender in the sauce pan.

6

Serve over warmed zucchini, yellow squash or carrot noodles, over cauliflower rice or wherever else you would typically use tomato sauce

Nutrition Facts

Serving Size 2.5 oz

Servings 8


Amount Per Serving
Calories 86.3
% Daily Value *
Total Fat 5.6g9%
Saturated Fat 0.7g4%
Total Carbohydrate 8.8g3%
Dietary Fiber 2.9g12%
Sugars 3.8g
Protein 1.7g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 3 tablespoons Avocado oilcan do 1-2 TBS if less fat is preferred
 ½ Onion (large)diced
 3 Celery ribsdiced
 2 Carrotsdiced
 2.50 cups Portobello or crimini mushroomsdiced (about 8oz)
 ½ cup Canned beets
 14 ounces Pumpkin puree
 2 Garlic clovesminced
 2.50 cups Water
 1.50 teaspoons Salt
 1.50 teaspoons Garlic powder
 1 teaspoon Parsley, dried
 10 Kalamata olives (pitted)
 3 tablespoons Lemon juiceor 3/4 whole large lemon
 1 tablespoon Nutritional yeast
 1 teaspoon Red wine vinegar

Directions

1

Heat avocado oil in a large sauce pan over medium/low heat. Add chopped onions and sautee until they are translucent.

2

Add chopped celery, carrots, mushrooms, and diced garlic and cook until soft.

3

Add in canned beets, pumpkin puree, water, sea salt, garlic powder and parsley flakes. Cook for 10 minutes longer.

4

Add lemon juice, red wine vinegar, olives, and nutritional yeast.

5

Wait until it cools slightly and then blend until smooth with an immersion blender in the sauce pan.

6

Serve over warmed zucchini, yellow squash or carrot noodles, over cauliflower rice or wherever else you would typically use tomato sauce

Nomato Sauce & Veggie noodles

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