There are many ways to prepare a thick ragu style vegan pasta sauce.
It is oil-free because I sautée the veggies in balsamic vinegar, or red wine, or just water.
The thickness comes from adding a grain or two (like quinoa, amaranth, barley, etc).
Sometimes I might also add a little small pea or beans for extra protein (split peas, lentils, etc) or edamame (soybeans) or rice.
Here is one quick & easy preparation. Use your imagination to come up with your own variations.
Water sautée the following
- 99 Cent Store frozen Pepper/Onion Stirfry
- Whole Foods Engine 2 Fiesta Blend (frozen brown rice, black beans, peppers, onions, corn)
- Trader Joe’s Chopped Veggie Mix
- Sweet Kale Vegetable Salad
- Costco frozen Organic Quinoa & Kale
- and/or a few handfuls of Costco dry goods Ancient Grains (quinoa, amaranth, millet)
- add jar of oil-free sauce (Prego LightSmart)
Simmer until grains are soft & serve over high fiber pasta
& sprinkle top w/ nutritional yeast (as parmesan)
And plate it up!
