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Prep 20min
Total4hr20min
Servings8
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Ingredients
1
bag (12 oz) frozen sausage-style soy-protein crumbles, thawed
2
cups sliced fresh mushrooms (6 oz)
1
cup grape tomatoes, cut in half
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1
can (6 oz) Muir Glen™ organic tomato paste
1/2
cup water
1/4
cup dry red wine or water
2
tablespoons honey
3
cloves garlic, finely chopped (1 1/2 teaspoons)
1
teaspoon dried basil leaves
1
teaspoon crushed red pepper flakes
1/2
teaspoon salt
1/2
teaspoon dried oregano leaves
1/2
teaspoon fennel seed
16
oz uncooked multigrain spaghetti
2
tablespoons shredded Parmesan cheese
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Steps
1
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except spaghetti and Parmesan cheese.
2
Cover; cook on Low heat setting 4 to 5 hours.
3
Cook and drain spaghetti as directed on package. Serve sauce over spaghetti; sprinkle with cheese.
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Veggie crumbles add protein and a meat-like texture to this sauce. Mum’s the word—no one will know this is a meatless sauce.
The sauce can be kept warm on Low heat setting up to 2 hours; stir occasionally. Keep the sauce in the slow cooker on nights when your family is eating at different times.
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