The All-the-things sauce

It wouldn't be too far off to say that this recipe is the OG. When I first started this whole cruelty-free shebang, this is the recipe that got me through those lazy, overly-tired-from-doing-bugger-all nights. It has slowly evolved into more work as I started sharing it with David (I had to look like I could cook and remain vegan - what's a girl to do?) but it is as basic as a dog filter and you can do whatever you please with it - ha! No pun intended ;).

This sauce is a tomatoey mixture of oh-my-soul goodness, especially for those days when you're craving a steamy bowl of pasta yumness (you know, every-day ;) ). It can be made as rich or plain as you please - maybe throw in some tumeric or curry spice if you like!

Just a quick disclaimer here: when we buy our groceries we usually go for the stuff that is in the middle price-range, so take that into consideration when looking at our 'price per meal' deal. 

Now let's get saucy 👯

Ingredients:

• A packet of any mini tomatoes 
• 2 x onions (chopped) 
• 2 x large cloves of garlic (chopped) 
• Mixed herbs 
• Salt 
• 2 x carrots (grated) 
• 1 x can of peeled and chopped tomatoes with herbs 
• 1 x can of onion and tomato 
• 1 x can of chickpeas 
• Tomato paste 
• Tomato sauce 
• Packet of swiss chard (cut into strips) 

Method:

• Preheat oven to 190 degrees 
• In a roasting pan, add the mini tomatoes with some oil, salt and mixed herbs and put in oven to roast till slightly burnt 
• In a large pan, caramelise the onions and garlic with some salt and mixed herbs 
• Add the carrots and fry till browned slightly 
• Add the cans of tomato and onion and tomato, tomato paste and tomato sauce 
• Rinse the chickpeas thoroughly and add 
• Add the swiss chard and mix in as it softens 
• Add the roasted tomatoes and mix in 
• Cook till preferred consistency 
• Serve with spaghetti/rice or alternatively on a toasted sandwich 
• You can also cook some soya mince with it to make a variation of bolognese 

Prep time: 45 minutes
Cost: R100
Servings: 4-5

 Photo by Brooke Lark on Unsplash