Dave's Meatless Sunday Gravy recipe

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Ingredients

4 tablespoons extra-virgin olive oil
1 red onion, chopped
5 cloves garlic, minced
3 teaspoons Italian seasoning
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons red pepper flakes
1 pound frozen meatless crumbles
2 tablespoons balsamic vinegar
1 (14.5 ounce) can crushed tomatoes with garlic
½ tablespoon agave nectar
2 (26 ounce) jars pasta sauce

Nutrition Info

455.8 calories
carbohydrate: 51 g
cholesterol: 4.9 mg
fat: 19.3 g
fiber: 10.8 g
protein: 19.8 g
saturatedFat: 3 g
servingSize: -
sodium: 2338.2 mg
sugar: 26.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a medium saucepan over medium-high heat. Add onion, stir to coat with oil and cook until fragrant and turning translucent, about 5 minutes. Add garlic, Italian seasoning, salt, pepper, and red pepper flakes. Cook and stir for 1 to 2 minutes.

  2. Stir meatless crumbles and balsamic vinegar into the saucepan. Cover and cook until crumbles are mostly thawed, about 5 minutes. Add crushed tomatoes and bring to a boil, stirring frequently. Taste for seasoning and adjust accordingly. Add agave nectar.

  3. Pour in pasta sauce, 1 jar at a time, stirring well. Cover and bring to a boil. Reduce heat to medium-low and simmer until flavors combine, at least 1 hour.

Recipe Yield

6 servings

Recipe Note

A quick and easy way to make ordinary store-bought pasta sauce extraordinary! We like to serve Sunday gravy with spaghetti squash, a low-calorie and low-carb option, but any pasta will do. Feel free to edit this recipe to suit your taste!

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