Easy Rich Veggie Sauce for Vegans (Spanish Pisto Variation)

"This is one of my fave's to eat over spagetti, rice or even alone. It's healthy and with such a rich flavour, it's one of those dishes you don't feel guilty about eating more and more of. I make 6 portions at a time and my portions are pretty generous so I can freeze some. It's also so easy to make as all you do is chop the veggies, then add them to the pan to cook. I've tried a few variations, such as frying the onions in some red wine, adding cheese or cream and changing the herbs depending on what I fancy and they all work pretty well too, so think of the recipe as a base and work out your own variation according to your preference. But, do not overdo the sundried tomatoes or else the sauce will be too rich! I love this hot with pasta, or cold as a salsa style dip."
 
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Ready In:
1hr 15mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • Chop into small pieces. Not too fine or too chunky.
  • Add olive oil to a deep pan and heat.
  • Add onions and cook until softening over a medium heat.
  • Chop (or crush) garlic and add to onions to cook.
  • Wash eggplants and cut into 1/2 inch cubes, including the skin and add to the onions and garlic, stirring to cover with oil.
  • Wash pepper and cut into small strips and add to the mix.
  • Clean mushrooms and add either chunky slices or quarters to the pan.
  • Increase heat for a couple of minutes and stir continuously, mixing everything up together.
  • Add the tinned tomatoes and the stock cubes. Bring to the boil before covering the pan and reducing the heat to low.
  • Leave to cook, checking and stirring every now and again.
  • After approx 30 mins, clean the sundried tomatoes (if necessary) and chop each half into 3 or 4 pieces before adding them to the mix.
  • Add a pinch of salt, plenty of freshly ground black pepper and the basil.
  • Mix it all up and continue cooking without the lid for another half hour or so until everything is soft and a dark red/purple colour.
  • If the mix is not soft or is still quite liquidy, continue cooking.
  • Add any more salt and pepper if necessary.

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