When I asked Tyler what meals he wanted while he was home from college, he said “Spaghetti”. When I asked him what else, he said “Spaghetti”. He meant it. If he only had one thing to eat, it would be spaghetti. He didn’t eat it at school, because he said it was “trash”. So I made sure he had a huge pot of sauce waiting for him when he got home. I’m also going to have a huge pot of it for him before he goes back to school.
Less than two weeks away.
This is a plant-based marinara sauce. I don’t even think Tyler notices the difference from the sauce I used to make. He would prefer hot Italian sausage in it, but I just have it on the side for him.
You can make this sauce in an evening. It still tastes great without an extended cooking time. When I make it, I usually triple it and cook it all day. I just keep adding water if it gets too thick.
To make this oil-free, I replace the oil with vegetable broth. You can see part of the frozen broth in the picture. I don’t even bother to thaw it, I just throw it in with the onions and garlic. (I know I need new cookware. Someday.)
After you add the broth (or water), the sauce will look a bit runny. Just let that cook down.
You can keep this meal gluten-free by using different noodles. It tastes great with brown rice noodles. Sometimes I just eat it over brown rice.