This vegan peanut butter frosting is a family favorite. They claimed it has a flavor similar to the peanut butter cup filling. I developed this dish because my son is allergic to milk.
| Prep Time: | 35 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup chopped celery
- ¼ cup chopped green bell pepper
- ¼ cup chopped red bell pepper
- ¼ cup chopped yellow bell pepper
- ¼ cup chopped carrot
- 2 tablespoons basil, or to taste
- 2 tablespoons oregano, or to taste
- ¼ teaspoon thyme, or to taste
- 1 tablespoon salt, or to taste
- 1 tablespoon ground black pepper, or to taste
- 3 tablespoons olive oil
- ¼ cup chopped white onion
- 4 cloves garlic, minced
- 20 ripe tomatoes – peeled, seeded, and chopped
- ½ cup red wine, divided
- 2 tablespoons cornstarch
Instructions
- Mix celery, green bell pepper, red bell pepper, yellow bell pepper, carrot, basil, oregano, thyme, salt, and black pepper together in a bowl until the vegetables are evenly coated in seasonings.
- Heat olive oil in a skillet over medium-low heat. Cook and stir onion and garlic in hot oil until onion is soft and garlic is light golden brown, 5 to 10 minutes. Add vegetable mixture to the skillet; cook and stir until hot, 3 to 5 minutes. Remove skillet from heat.
- Combine tomatoes and 1/4 cup red wine in a large pot over low heat. Cook, stirring occasionally, until the tomatoes begin to soften, 15 to 20 minutes.
- Pour tomato mixture into a blender with remaining 1/4 cup red wine and cornstarch to no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Return blended tomatoes to pot over medium-low heat. Stir vegetable mixture through tomato sauce; bring to a simmer and cook until thick, about 1 hour.
Reviews
Made this sauce for a dinner party attended by a vegetarian– and served meat on the side. No complaints! Delicious and easy recipe.
My picky teenage son and I are in the middle of a 21-day Daniel Fast, which limits our diet to fruits, vegetables and whole grains. It’s tough to find recipes that meet these criteria while satisfying my husband and two youngest children. I’m so glad I found this recipe! I started with crushed tomatoes, as good fresh tomatoes are hard to come by this time of year. I omitted the red wine and corn starch, but otherwise followed the recipe. I was concerned about making a tomato sauce without sugar; I’ve never done it any other way. However, my fears were unfounded. I have never before tasted such a flavorful pasta sauce! I didn’t have to puree the sauce due to the crushed tomatoes, and my finicky kids all gobbled it up all of the chunky vegetable goodness. I served it over whole wheat spaghetti, with sauteed zucchini for me and meatballs for the non-fasters. My son thought it tasted so good that he was worried that it wasn’t allowed on the fast. Thanks for sharing this great recipe!