Recipe by Atheana
"This is what you call a wickedly delicious, vegetarian spaghetti sauce which tastes like a bolognaise but is really soybeans. I also use this sauce with jacket potatoes (and if I'm really feeling naughty, add a bit of shredded mozzarella cheese on top), rice or even, 'cause it's so thick, just on its own. For optimum flavor use dried soya, if available."
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tomatoes, cut into wedges
pitted green olives
pitted black olives
2 (6 ounce) cans
3 (14.5 ounce) cans
peeled and diced tomatoes
grated Parmesan cheese
1 (11 ounce) can
whole kernel corn, drained
salt to taste
I hate to say this, but this was by far the worst thing I've ever cooked. It was truly gross. I can't believe I put this in front of my children.
I am a vegetarian and I loved this. I miss the richness of a good meat sauce, and even my semi-carnivore husband liked this. I doctored up the spices a little, and used zucchini instead of okra as we don't care for okra. When you first make it, you will think it'll never taste good, but give a good 24 hours in a crockpot, and you wil be pleased.
Sorry to say, but this really was not even edible. Not sure what was wrong since I followed the recipe exactly.
I really, really wanted to like this . The other 2 1 star reviewer were right on.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Spaghetti Bolognaise Sauce
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 155
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