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1 октября, 2025

Vegetarian Spaghetti Sauce

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This sauce is not only flavourful, but also very practical given that it can be prepared in advance and frozen. Moreover, it can easily be doubled or even tripled. Combine a variety of vegetables, including rehydrated dried mushrooms, which provide a lot of flavour, carrots, celery and onions, tomato paste for creaminess, and miso and […]

Servings: 10 cups (2.5 litres)
Prep Time: 35 min
Cook Time: 50 min
Total Time: 1 hr 25 min

Ingredients

  • 2 packages (14 g each) dried mushrooms (forest mix)
  • 2 1/2 cups (625 ml) hot water
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 onion, halved
  • 2 tbsp (30 ml) vegetable oil
  • 1 lb (450 g) white mushrooms, halved
  • 1/4 cup (60 ml) tomato paste
  • 3 tbsp (45 ml) miso
  • 3 tbsp (45 ml) miso 1 tbsp (15 ml) low-sodium soy sauce
  • 1/2 tsp red pepper flakes
  • 2 garlic cloves, finely chopped
  • 1 can (28 oz/796 ml) crushed tomatoes
  • 2 bay leaves

Instructions

  1. Place the dried mushrooms in a bowl. Cover with the hot water and let soak for 30 minutes at room temperature.
  2. Strain the mushrooms through a fine sieve placed over a bowl, pressing down with the back of a ladle to extract as much water as possible. Set the soaking water aside for the sauce.
  3. Meanwhile, in a food processor, chop the carrots, celery and onion.
  4. In a large pot over medium heat, soften the chopped vegetable mixture in the oil, about 6 minutes.
  5. In a food processor, chop half of the white mushrooms at a time. Set aside in a bowl. Chop the rehydrated mushrooms.
  6. Add all of the mushrooms to the pot of vegetables. Cook for 10 minutes or until any liquid from the mushrooms has completely evaporated. Add more oil as needed. Season with salt and pepper.
  7. Add the tomato paste, miso, soy sauce, red pepper flakes and garlic to the pot. Continue to cook for 2 minutes while stirring. Add the mushroom soaking water, tomatoes and bay leaves. Bring to a boil. Simmer for 30 minutes or until the sauce thickens, stirring occasionally. Adjust the seasoning. Remove and compost the bay leaves.

This sauce is not only flavourful, but also very practical given that it can be prepared in advance and frozen. Moreover, it can easily be doubled or even tripled. Combine a variety of vegetables, including rehydrated dried mushrooms, which provide a lot of flavour, carrots, celery and onions, tomato paste for creaminess, and miso and soy sauce, which concentrate the flavours. Let simmer and then serve this delicious vegetarian sauce over pasta.

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