Try this Versatile Spaghetti Sauce recipe, or contribute your own.
Suggest a better descriptionTo make the Basic Sauce, combine and simmer ingredients for 15 minutes. To make the Spaghetti Variation, add celery, zucchini, mushrooms and green pepper to the Basic Sauce; cook until vegetables are tender. Serve over whole wheat spaghetti. To make the Pizza Variation, top a whole-wheat pizza crust with Basic Sauce; add remaining ingredients. Bake at 450F. until done. Adapted from Cathy Gileadi/Woodland Hills in "The Herb Companion" August/September, 1989. Posted by Cathy Harned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Serving Size: 1 Batch (572g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 1281 | ||
Calories from Fat: 81 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 979.7mg | 34 % | |
Potassium 1053.2mg | 28 % | |
Total Carbohydrate 269g | 79 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 263g | ||
Protein 54.4g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1281
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