Vegan Spaghetti

(Last modified: 20230813.1626: )

1. Pre-heat a heavy, enameled cast iron (29cm) or stainless steel casserole on medium-low heat.
2. Saute the following in 1t olive oil:
   • ¼t freshly ground black pepper
   • 1 large onion, chopped medium
   • 8" of celery stalk, chopped finely ???
   • 8" of carrot, chopped finely
3. When the onion is soft and getting translucent (about 10 minutes), add the following spices and fry for two minutes:
   • One of:
     • 1t of granulated garlic
     • 2 cloves, crushed
   • ¼t salt
   • 4t basil leaves, crushed
   • 1t oregano leaves, crushed
   • ½t thyme leaves, crushed
   • ¾t rosemary leaves, crushed
   • One of:
     • ½t pepper flakes
     • 1 dried hot pepper, whole (so it can be easily removed at the end of cooking)
4. Add the rest of the ingredients:
   • One of:
     • 106 oz Nina™ italian peeled tomatoes (w/ tom puree, basil)
     • 41 oz of diced tomatoes:
       • 26-½ oz Pomi™ finely chopped tomatoes (box)
       • 14-½ oz diced tomatoes
   • ½t mint flakes, crushed
   • 1t molasses, or honey if molasses unavailable
   • 1C red wine (Cabernet)
   • 3 oz black olives, chopped
   • 4 oz bella mushrooms, chopped
   • 2T yeast flakes
   • Optionally add:
     • 6 oz extra firm tofu, crumbled
     • chopped spinach
5. Simmer for one hour, covered, on low heat, and at least one more hour uncovered (to reduce), stirring every twenty minutes:
6. Remove hot pepper, if present, and serve over whole wheat and regular spaghetti noodles

20230813.1627: This version was excellent; the sauce has a significant tomato flavor without being bitter or too sweet.
• No celery
• White wine instead of red
• A little less carrot (thinner carrot)
• Fresh garlic instead of granulated
• No olives
• The big can of tomatoes
• One large onion
• No salt
• Used a branch of fresh mint instead of the dry