Vegetable Marinara Sauce
Pssst. Come over here and gather round. I have a secret to pass along to you. For those of you with children, lean in extra close. For those of you without children, I’ll pass the secret on to you as well, but this one is primarily for parents with picky eaters. That’s right, get up right up next to your computer as we don’t want anyone else to hear. Curious ears are always around the corner, and we don’t want word of this getting out.
You see, I have come up with an amazing vegan recipe for MARINARA SAUCE. Now, you are probably saying, “Wow Bob, big deal. I can get marinara sauce out of a jar.” But here’s the rub, I have found a way to load up my marinara sauce with veggies and beans. That is the secret I want to share with you today. The perfect sauce loaded with nutritional goodness that even the pickiest eaters will enjoy without turning up a single nose.
I will admit that I did not invent sneaking vegetables into dishes in an attempt to get children to eat healthier. And, I do not normally condone lying to children (except as I have mentioned before when they ask about my days in college). However, sometimes you have to stretch the truth for the sake of one’s health, and I have not only hidden veggies in this sauce but I have also added extra fiber and protein with the help of garbanzo beans.
So, quickly print and hide this recipe. Better yet, just commit it to memory and delete this post from your computer. Then head into the kitchen and whip up my latest recipe. It truly is delicious as it is nutritious. Keep our secret safe, and the family will be eating healthy meals for years to come without anyone being the wiser. Now back away from the computer. Your family might begin to wonder why you have our ear pressed up against the computer screen?
Ingredients
- 1 Cup Sweet Onion (chopped)
- 2 Carrots (chopped)
- 4-5 Garlic Cloves (chopped)
- 1/2 Cup Celery (chopped)
- 2 Cups Broccoli Florets
- 6 oz. Baby Spinach
- 15 oz. Can of Garbanzo Beans (rinsed & drained)
- 3 Cups Vegetable Broth
- 28 oz. Tomato Sauce
- 28 oz. Diced Tomatoes
- 2 Tbs. Dried Oregano
- 1/2 Cup Fresh Basil Leaves (minced)
- 1 Tbs. Agave Syrup
- 1/2 Tsp. Dried Red Pepper Flakes (optional)
- Splash of Red Wine (optional)
- Salt and Pepper to your taste
Instructions
In a large stockpot over medium heat, add your onions, carrots, and celery combined with 1/2 cup of vegetable broth. Bring this mix to a boil, then reduce the heat and simmer for 3-5 minutes or until the veggies begin to soften. Now add in your garlic, beans, and remaining broth. Bring this to a boil and then reduce the heat simmering the entire mix for 3-5 minutes. Finally add in your spinach and broccoli and cook until these vegetables are tender and most of the broth has evaporated (about 7-8 minutes).
At this point, add in your tomato sauce and diced tomatoes. Using an immersion blender or a food processor (working in batches and being careful of the hot liquid) puree this mix of beans and veggies. The red color of the tomatoes should now easily mask the green color of the veggies. From here, add in your oregano, basil, agave, pepper, wine, and salt and pepper. Bring this sauce to a boil, then reduce the heat and simmer for 20-30 minutes (stirring occasionally).
From here, feel free to add this sauce to your favorite pasta, make a baked ziti dish, use in a lasagna, or top a pizza. The uses are endless.
https://www.grassfedcarnivore.com/vegetable-marinara-sauce/Enjoy the marinara sauce. Your family won’t know how good they have it. But again, please keep our secret safe. I plan to tell my girls one day… maybe when they have picky eating children of their own. Then if I am still around, my grandchildren can have grandpa’s magical marinara sauce… maybe this is one recipe that will be handed down through the generations. No one will be the wiser. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
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