Sheila’s Spaghetti Sauce

***Edited — This is not gluten free as presented, however by substituting GF Textured Vegetable Protien for the Vegeburger it would be a great GF option.***

As promised here’s the main dish from my first dinner this week.  We ate homemade spaghetti sauce with whole grain noodles.  My sister made up this recipe.  She just tosses stuff in the pot when she is cooking and I got her to write down what she used one time.

The recipe —

1 medium onion (sautéed in a little water)

1/2 cup sliced mushrooms saute these with the onions (I usually leave these out because Opicky Wan won’t eat anything that a mushroom has touched

2/3 can vegeburger (about 1-2/3 cups if you can’t find canned vegeburger you could use Morningstar Crumbles from the freezer section or even grind up Seitan)

1 to 2 Tablespoons Parsley Flakes

1 teaspoon Onion Salt

1 teaspoon Sweet Basil

1 teaspoon Oregano

1/4 teaspoon Granulated Garlic (garlic powder will work or a clove or two of garlic minced)

1-1/2 teaspoons Italian Seasoning

1 teaspoon Cumin

32 oz. Tomato Sauce

1/2 cup water

After sautéing the onion and mushrooms, add the remaining ingredients and simmer together while cooking the spaghetti noodles.

This recipe is well liked by everyone in the house as long as the mushrooms are left out.

Print the Recipe from this PDF file Spaghetti Sauce

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