* Exported from MasterCook *
Slow Cooker Meatless Sausage and Mushroom Ragu
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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1 teaspoon olive oil
1 medium onion -- minced
3 garlic cloves -- minced
14 ounces vegan sausage -- (1 package), store-bought or homemade, sliced into rounds
28 ounces crushed tomatoes -- 2 cans
1 pound crimini mushrooms -- or button mushrooms
2 large Portobello mushrooms -- chopped
freshly ground black pepper -- to taste
1 tablespoon balsamic vinegar
2 tablespoons red wine -- to 3 tablespoons, or port wine
2 tablespoons chopped fresh basil
The Night Before: heat the oil in a skillet over medium heat and saute the onion until translucent, 3 to 5 minutes. Add the garlic and saute for 1 minute longer. Transfer to a large airtight container. In the same skillet that you cooked the onions, cook the sausage until brown, 5 to 10 minutes. Break the patties apart with the spatula to make crumbles. Transfer to the same bowl as the onions and store in the fridge.
In the Morning: combine the sauteed onion, sausage, tomatoes, mushrooms, pepper, vinegar, and wine in the slow cooker. Cook on low for 6 to 8 hours. About 10 minutes before serving, add water if needed, extra seasoning, and the basil.
Yield: 12 servings
Prep time: 20 mins
Cook time: 6 to 8 hours
AuthorNote: this is definitely not the ragu from your supermarket shelves! It's a great way to transition hard-core meat eaters to a meatless meal and makes the perfect topping for grilled polenta. Your can buy a premade tube of polenta and slice it, then crisp it in the oven or on a grill.
Variations: this recipe makes enough to fee a dinner party and still have leftovers, but it freezes well. Freeze it in ice cube trays, then once the cubes are frozen solid, pop them out into a resealable plastic bag. This way you can defrost exactly the amount you need, even if you want a single-serving size.
Cut this recipe in half if you are using a 3.5 quart slow cooker.
Source:
"Vegan Slow Cooker by Kathy Hester, 2011"
S(Formatted by Chupa Babi):
"Dec 2011"
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Per Serving (excluding unknown items): 131 Calories; 7g Fat (42.2% calories from fat); 9g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 386mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 904839 0 900231 0 0 0 0 0
