Block #1

• 1 x 100g bag of natural PVT Les Brutes
• 15 ml (1 tbsp) of Worcestershire sauce
• 250 ml (1 cup) of mushroom broth or the broth of your choice

Block #2

• 5 cloves of garlic, chopped
• 60 ml (1/4 cup) of olive oil
• 1 large onion, finely chopped
• 500 ml (2 cups) of diced celery
• 500 ml (2 cups) diced carrots
• 1 red bell pepper, diced

Block #3

• 30 ml (2 tbsp) tomato paste
• 30 ml (2 tbsp) of maple syrup
• 15 ml (1 tbsp) of Italian spice mix
• 10 ml (2 tsp) of ground fennel seeds
• 5 ml (1 tsp) dried oregano
• 2.5 ml (1/2 tsp) of paprika
• 2 cans of 796 ml (28 oz) diced tomatoes
• 1 jar of 650 ml marinara sauce
• 500 ml (2 cups) of mushroom broth or the broth of your choice
• Add salt and pepper to taste.

For a spicier sauce, feel free to add a little of your favorite hot sauce.

1. In a bowl, combine the ingredients from block #1. Set aside.
2. In a large saucepan over medium heat, heat the oil and cook the garlic until golden, about 4 minutes. Immediately add the vegetables from block #2 and continue cooking for 3 minutes.
3. Add the TVP and the remaining ingredients. Bring to a boil and simmer over medium-low heat, uncovered, for 1 hour 30 minutes, stirring occasionally.

Freezes

Recipe and photo: Julie DesGroseilliers, nutritionist