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Slow-Cooker Veggie Marinara

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Slow-Cooker Veggie Marinara
  • Prep Time 20 min
  • Total Time 4 hr 20 min
  • Servings 8
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Eating your veggies is easy when they're smothered in a zesty homemade pasta sauce.

Ingredients

1
bag (12 oz) frozen sausage-style soy-protein crumbles, thawed
2
cups sliced fresh mushrooms (6 oz)
1
cup grape tomatoes, cut in half
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1
can (6 oz) Muir Glen™ organic tomato paste
1/2
cup water
1/4
cup dry red wine or water
2
tablespoons honey
3
cloves garlic, finely chopped (1 1/2 teaspoons)
1
teaspoon dried basil leaves
1
teaspoon crushed red pepper flakes
1/2
teaspoon salt
1/2
teaspoon dried oregano leaves
1/2
teaspoon fennel seed
16
oz uncooked multigrain spaghetti
2
tablespoons shredded Parmesan cheese

Directions

  • 1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except spaghetti and Parmesan cheese.
  • 2 Cover; cook on Low heat setting 4 to 5 hours.
  • 3 Cook and drain spaghetti as directed on package. Serve sauce over spaghetti; sprinkle with cheese.
Tips  

Veggie crumbles add protein and a meat-like texture to this sauce. Mum’s the word—no one will know this is a meatless sauce.

The sauce can be kept warm on Low heat setting up to 2 hours; stir occasionally. Keep the sauce in the slow cooker on nights when your family is eating at different times.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
25
)
Daily Value
Total Fat
3g
4%
(
Saturated Fat
1/2g
3%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
890mg
37%
Potassium
620mg
18%
Total Carbohydrate
60g
20%
(
Dietary Fiber
7g
29%
,
Sugars
12g
)
Protein
19g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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