PLANT PEPPERONI SAUCE
For subs, pasta or muffin/bun pizzas. A simple, thick tomato sauce with Italian seasonings and Pepperoni Crumble! If serving with pasta it’s best to use penne or elbow, shell or bow tie macaroni. If you want more liquid add more tomato product or tomato juice. Due to the thickness it does not work well over spaghetti type pasta. This is a hearty sauce. It also works well as taco meat and sauce combined. You’ll like it! We love it!
Makes 6 cups
Pepperoni Crumble:
10 lg. garlic cloves, peeled
1 bunch fresh cilantro – swish well in bowl of water, drain, cut off top 3rd of bunch, then chop coarsely
4.2 oz. pkg. Yves Vegan pepperoni slices, thawed
1/2 t. salt
Place garlic, cilantro, pepperoni and salt in small processor and process till equally mealy. Set aside.
Tomato Sauce:
3 T. extra virgin olive oil
28 oz. can tomato puree – I used Dei Fratelli brand
28 oz. can petite diced tomatoes – I used Dei Fratelli brand
1 T. liquid smoke
1 t. garlic powder
1 t. onion powder
1-2 t. ground fennel seed
1 t. ground coriander
1 t. dried basil
1 t. dried tarragon leaves
1/2 t. dried oregano
1/4 t. ground allspice
1/4 t. red cayenne pepper
fresh grind black pepper
salt to taste – it will need some.
1 t. granulated sugar (optional)
1- In extra-large saucepan, over medium-low heat, melt oil.
2- Add all sauce ingredients, starting with puree and ending with sugar. Stir well and cook for 15 minutes.
3- Add plant pepperoni crumble, stir well and cook, covered, 20 minutes longer, stirring as needed, on medium-low to low heat.
- The reason we cover is that the sauce will bubble up and pop all over the stove, because it’s thick. Partially covered is okay, but those pops will still find a way to sneak out.
4- Adjust for salt and serve.
CHEF DAVIES-TIGHT™ 