Homemade Vegan Sauce

I saw this recipe (in: Skinny Bitch in the Kitch) for sauce and I thought I should try it. Steve loved it and, like always, I altered it a bit. Its really easy, and you can make it taste however you want which I love. I decided I wanted to make mine sweet, but if you'd rather have it spicy just omit the agave nectar. You can freeze it for up to 2 months, or you can keep it in the fridge for a week or so. From this recipe, for the two of us, I used it with about 4 dinners. The book says it makes 7 cups.

Here's What You'll Need:

2 Tablespoons Olive Oil

1 onion, cut into 1/4-inch dice

8 to 10 cloves garlic, minced

1 1/2 cups of fresh mushrooms, diced (optional)

2 (28-ounce) cans crush tomatoes

1 (6-ounce) can tomato paste

1/4 cup fruity red wine (optional)

2 tablespoons finely chopped fresh basil

1 tablespoon finely chopped fresh oregano

1/2 teaspoon salt

1/8 teaspoon hot sauce (optional)

1/4 cup agave nectar (optional, more or less can be added to taste)

4-6 Quart Stockpot

Wooden Spoon

Heat the oil in the stockpot over medium-low heat. Add the Onion and Mushroom and cook until tender. Add the garlic and cook for another minute. Stir in the tomatoes and tomato paste, increase the heat to high, and bring to a boil. Remove from heat and stir in wine, basil, oregano, salt, hot sauce and agave. From here, I let the sauce stay on the stove on VERY low heat for a couple hours, stirring occasionally, but you can serve right after you mix in the last ingredients.

I served this over Quinoa (keen wa) which is pretty much the best grain on the planet. They have it at WalMart now too, so there's no excuse not to try it!!