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Vegan (vegetarian) taco sauce




Source of Recipe


Dee


Recipe Introduction


Use a vegan Parmasan Cheese substitute to make this vegan.


List of Ingredients




1 large onion chopped
1/4 lb chopped mushrooms
1/8 cup soy grits
1/2 cup sunflower seeds ground very coarse in blender with
1/3 cup peanuts
2 tbsp chopped parsley
1 tsp basil
1/2 tsp oregano
salt and pepper to taste
2 small cans tomato paste, 2 cans water
1 large can tomatoes and their juice
4 tbsp fine-grated Parmesan cheese

Recipe




Fry onions, garlic sprinkled with herbs until golden in oil. Add soy grits, ground seeds and nuts, fry 5 minutes. Add tomato paste, water, canned tomatoes, break up tomatoes with spoon. Cover and simmer over low heat 2--30 minutes. Stir in Paremesan before assembling tacos. Meat protein equivalent here to sauce made with 1 lb hamburger, 35% of day's protein need per taco (with about 1/4 cup grated cheese on it).

In reality, of course, you will always be making much more sauce than these recipes, using everyone's big frypans, etc. The basic procedure is to get young people to peel and chop the onions if possible! Other than that, just dump everything in until it tastes right. For sauce, unlike frybread, you can make big batches at once.

Prepare a big plastic bag full of cheese grated ahead of time and another of shredded lettuce. Some onions for the sauce can be peeled and chopped in advance too; if so use 1 1/2 cupos chopped onion proportional to the other amounts in each recipe.

enough for 8 -10 tacos