Vegetarian “Meat” Sauce

Let’s Start,

  • In a food processor, pulse the mushrooms and onions until broken into uniformly fine pieces, about 10 pulses, scraping down the sides of the bowl as needed.
  • Heat the oil in a large skillet set over medium-high heat.
  • Pour the mushrooms and onions into the skillet and season with salt and pepper. Sauté until the veggies have released moisture and softened about 8 minutes.
  • Add the garlic and oregano. Sauté until fragrant, about 30 seconds.
  • Push the veggies to the sides of the pan and add the tomato paste, slowly mixing in the veggies from the side until a uniform paste has formed.
  • Add the crushed tomatoes and stir until well combined and thick.
  • Add the vegetable stock and stir until the sauce has thickened slightly. Reduce the heat to medium-low if it is bubbling and popping too much.
  • While the sauce simmers, place the chickpeas in the food processor and pulse until broken into fine pieces, about 10 pulses.
  • Pour the chickpeas into a fine mesh strainer and submerge in a medium bowl filled with water.
  • Shake the strainer for 1 minute to remove starches from the chickpeas. You’ll know when to remove the strainer when the water has become very cloudy from the starches.
  • Transfer the chickpeas to the sauce and stir for at least 1 minute to give the chickpeas time to cook.
  • Use the sauce as desired for pasta, veggie noodles, calzones, etc..