"When filtering the drinks prior to bottling, companies can use things like isinglass (from fish bladder), gelatin, egg whites, and sea shells, among other things. These products grab onto the impurities and make it easier to catch them in the alternatives in use."
- www.barnivore.com "Is your booze vegan?"
Some examples of vegan-friendly red wine brands such as Yellow Tail Red Wine, Sutter Home Cabernet Sauvignon, Middle Sister Rebel Red are all labelled vegan-friendly on the website! Check it out; you'll be surprised at how many alcohol brands aren't vegan. Also, you can always omit the wine if you're not feeling it. :)
This recipe will take a little while to cook so make sure you got a good 3–4 hour time gap to make this homemade vegan mushroom marinara sauce!
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 lbs ripe tomatoes
- 1 medium onion, finely diced
- 4 cloves garlic, finely minced
- 1 tbsp fresh sage, finely minced
- 1 tbsp extra virgin olive oil
- 1 tbsp vegan butter (I like Earth Balance brand)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 1/2 tbsp raw cane sugar
- 1/4 cup + 2 tbsp red wine (Pinot Noir)
- 1 cup mushrooms, chopped
- 1 tsp balsamic vinegar
- 2 lbs ripe tomatoes
- 1 medium onion, finely diced
- 4 cloves garlic, finely minced
- 1 tbsp fresh sage, finely minced
- 1 tbsp extra virgin olive oil
- 1 tbsp vegan butter (I like Earth Balance brand)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 1/2 tbsp raw cane sugar
- 1/4 cup + 2 tbsp red wine (Pinot Noir)
- 1 tsp balsamic vinegar
- 1 cup mushrooms, chopped
Directions
1. Mix the basil, oregano, pepper flakes, salt and pepper together and set aside in a small bowl.
2. Heat olive oil and vegan butter in a large saucepan over medium heat. Sauté the minced garlic for about 2 minutes and then add the diced onions. Sprinkle 1/3 of the spice mixture and mix with the onions and garlic. Then cover and reduce to low-medium heat. This will take approximately 30 minutes to caramelize the onions and bring out the flavors. Stir the onions every 5 minutes.
3. While the onions are caramelizing, bring a pot of water to a boil. Place the tomatoes inside the pot of boiling water for about 45 seconds, then take them out. Once they’ve cooled for a little, peel all the tomatoes. (This method will make the tomatoes’ skin easy to peel off). Roughly chop the tomatoes and place in a food processor. Pulse for about 3 times or until they become chunky. Set aside.
4. On the 15 – 20 minute mark, add the minced sage to the onions and then sprinkle a pinch of the spice mixture and 1/2 tbsp of sugar.
5. After the 30 minute mark, add in the tomatoes, sprinkle 2/3 of the spice mixture, 1/2 tbsp of sugar, mix together, and then cover. Let it simmer for about 30 minutes over low-medium heat, stirring occasionally.
6. Add in the last 1/2 tbsp of sugar, rest of the spice mixture, and red wine. Mix and cover then simmer for another 30 minutes.
7. Finally add in the balsamic vinegar and mushrooms, then cook for 15 minutes over medium heat.
8. Adjust the salt and pepper to your preferred taste.
9. Pour over desired pasta noodles, serve and enjoy! 🙂
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Photo: Jessie Brown
