If you’re to looking to incorporate more whole foods into what you eat, you are probably well-aware that part of this process is removing as many processed foods as possible.
This was a foreign concept to me not that long ago. I always thought you HAD to saute, bake, and roast with oil.
Having flexibility in the kitchen is key. For me, the ability to cook without oil was actually kind of a revelation.
It opened doors I didn’t know existed and allowed me to get more creative.
Hope you enjoy!
Oil-Free Tomato Sauce | WFPBNO Spicy Tomato Sauce
Cook and Prep Time: 30-40 minutes
- 1 large can Pinto Beans, rinsed and drained
- 2 Zucchini, cut in half, peeled into wide, flat strips
- 1 large can Tomato Puree
- 3-4 Shallots, halved, thinly chopped OR 1 White Onion, diced
- ¾ cup Dry White Wine
- 4 cloves Garlic, sliced
- 1 tbsp. Tomato Paste
- Vegetable Stock or Water, for sautéing
- Salt, to taste
- Black Pepper, to taste
- 1 tbsp. Smoked Paprika
- 1 tsp. Dried Thyme
- 1 tbsp. Garlic Powder
- 1 tbsp. Onion Powder
- 1 tbsp. Red Pepper Flakes
- Chopped Parsley, for garnish
- Nutritional Yeast, for garnish
- Rinse and chop produce accordingly. Mix together smoked paprika, thyme, garlic powder, onion powder, and chili flakes.
- Set a large pan or skillet to medium heat. Once warm, add garlic and shallots, cooking until softened, 4-5 minutes, adding vegetable stock as needed.
- Add the spice mixture, and stir to combine. Cook for 1 more minute, or until fragrant.
- Add the tomato puree. Bring to a boil, then reduce the heat to a simmer. Cook for about 10 minutes, until desired thickness is reached. Then, add the beans, and cook until warmed through, 2-3 minutes. Season with salt and pepper to taste.
- Add zucchini noodles to sauce, and stir to combine. Cook for another 2-3 minutes.
- Divide evenly among serving plates. Garnish with parsley and nutritional yeast. Enjoy!