I must give credit where credit is due, this delicious spaghetti sauce is loaded with fresh vegetables and incredibly good. My cousin Erin makes this for her family and her kids always ask for seconds. You can't go wrong with this and it's n(o)il, plant strong, high in fiber with loads of flavor.
I was her sous chef here (though she probably didn't want my help), but I wanted to learn this as she's been raving about it forever.
2 cups cut up kale (de-veined)
2 carrots cleaned (no need to peel) and rough chop
2 zucchinis rough chop
1 onion rough chop
1 pint crimini mushrooms (baby portabella) rinsed
1 red bell pepper, seeded and rough chop
12 cloves of garlic peeled (or more if you love garlic)
1 tablespoon dry Italian seasoning
2 28 oz cans crushed tomatoes (try to get the low sodium) or whole tomatoes that you crush yourself
2 tablespoons tomato paste
2 (or more) cups Roasted Vegetable Stock
1 teaspoon crushed red pepper
salt and pepper to taste
1 cup good red wine (optional)
You are going to pulse all of the vegetables in a food processor (or finely cut them if you don't have one). Do this in batches and put all of the chopped vegetables in a large stock pot (you can also do this in a slow cooker). Add the tomato paste, stock, tomatoes and red wine and stir well. Add the seasoning and crushed red pepper. Cover and simmer for and hour and a half or more. Make sure the sauce reduces to the consistency you like. If it's too thin, reduce more. If it's' too thick, add more stock.
Serve this over your favorite 100% whole grain pasta with some nutritional yeast blend instead of parmesan. This was served with meatless meatballs, but it's great with just the sauce.