Heat oil gently in a large pot. Add the garlic & saute for 30 seconds. Add the green bell pepper & continue to saute gently for 1 minute or so. Add the green beans & stir well. Add the tomatoes, stir & simmer for 10 minutes. Add the basil, parsley, salt & pepper. Continue to cook until the tomatoes are rendered into a sauce. You may wish to add some stock, but do not add too much or the sauce will become very watery. Check seasonings. Serve hot sauce tossed over cooked spaghetti with lots of home-made garlic bread on the side. Recipe by Mark Satterly File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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|Serving Size: 1 Serving (119g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 27 (8%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 47.3mg||2 %|
|Potassium 271.5mg||7 %|
|Total Carbohydrate 67.2g||20 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 63.5g|
|Protein 11.9g||17 %|
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Calories per serving: 347
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