- 2 small yellow onions (cut into ribbons or minced)
- 4-6 cloves garlic (minced)
- 4 mushrooms [baby bella, crimini, white, etc] (minced)
- 4 medium vine tomatoes [or 2 large red]
- 1 bay leaf
- 1 1/2- 2 TB tomato paste
- 1 TB olive oil, coconut butter or unsalted butter
- 1 cup water
- 1/2 tsp salt [ground Himalayan Pink]
- 1/2 TB black pepper
- 1 TB basil, oregano
Optional: 0.5-1 oz (15-30g) seitan (ground up in food processor or minced), olives, bell peppers, carrots, i.e. anything you want to add for extra flavor. You can really use whatever veggies you want for this.
- Star by melting the coconut butter/butter or heat oil on medium-high heat in a small pot.
- Once melted/hot, add 1 of the onions and caramelize/brown, about 7-10 minutes. Stir frequently, its okay if a few burn a little, they will add more flavor due to the later steps.
- Add in the rest of the veggies (tomatoes, onion, mushroom, and garlic) and mix.
- Add the water and bay leaf, cook covered for 10-15 minutes Stir every 2-3 minutes to avoid from boiling over.
- Add the salt, pepper, oregano, basil, and mix together. Allow to cook uncovered for 2-3 minutes.
- Reduce to a simmer on low-medium heat and add the tomato paste, if you have it, add the ground up seitan after the tomato paste is added. Continue to cook uncovered for 7-10 minutes.
- Remove bay leaf and serve hot, cool and save for later in fridge or freeze for much later use.
Note: This dish is great for any type of pasta, especially pasta, bread, and is a great addition to dishes like eggplant parmesan, pizza, and more.