Crockpot Crumbled Tofu Spaghetti Sauce
- yield: 12 servings
- prep time: 15 min
- wait time:
- cook time: 6-8 hrs
- total time:
This spaghetti sauce recipe practically cooks itself. Chock-full of vegetables, this is one warm and satisfying vegan meal.
Ingredients:
-
2 (28 oz ) cans diced tomatoes, pureed
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1-2 cup tomato sauce, or V8
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3-4 cloves garlic, crushed
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1 1/2 tbsp dried basil
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1 1/2 tbsp dried oregano
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1-3 tsp red pepper flakes
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1/2 tsp ground celery salt
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salt and pepper to taste
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1 lb extra-firm tofu, crumbled
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1 green bell pepper, chopped
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1 white onion, chopped
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1 (200 g ) container white mushrooms, sliced
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1 (13 oz ) can tomato paste
Directions:
1. Add the diced tomatoes, tomato sauce or V8 juice, garlic, celery salt, chili pepper flakes, salt, pepper, 1 tbsp of oregano and basil to the slow cooker.2. Add the crumbled tofu -squeezing out any excess water first, the green pepper, onion and mushrooms.
3. Stir all of the ingredients until the sauce is well combined.
4. Place the lid on the slow cooker and cook on high for 3-4 hours or low for 6-8 hours.
5. In the last half hour of cooking, add the tomato paste and ½ tbsp of both oregano and basil. Mix well. This should thicken up the sauce nicely.
6. Serve over spaghetti noodles and enjoy.