Bayys Meatless Marinara From Scratch Vegan Recipes

Steps:

• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Steps:

• In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavors are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with wooden spoon.

Steps:

• Combine Roma tomatoes, 1 cup water, diced tomatoes, and tomato paste in a Dutch oven over medium-low heat. Simmer for 45 minutes. Add remaining water, black beans, mushrooms, green bell pepper, onion, celery, garlic, olive oil, fennel seeds, bouillon, parsley, basil, and Italian seasoning. Simmer over low heat until thickened to desired consistency, about 45 minutes more. Season with salt and pepper.