Okay, I know the name is seriously lacking, and I know I have been slacking in the recipe posting of late. The following recipe has no pictures save for one of the finished product, as I was not quite sure how it would turn out. Spouse has deemed it ‘outstanding’ and encouraged me to post, so here you go.
The What
1 tbl extra virgin olive oil (I recently bought a bottle of DaVinci brand and I love it, so much rich olive smell/flavor)
2 - 15 oz cans of tomato sauce (I like that Red Gold brand because it is all natural and CHEAP)
1 - 14.5 oz can of petite diced tomatoes, drained (again, Red Gold is effin cheap, yo!)
4 Morningstar Farms Mushroom Lover’s Burgers
1 - 16 oz bag of frozen veggies, Normandy blend (for those not in the know, this is broccoli, cauliflower and carrots)
1/4 cup of shredded parmesan cheese
1 tbl of agave syrup (or sugar, or brown sugar, or honey…some kind of natural sweetener to bring out the flavor of the tomatoes and help cut some of the acid)
2 tsp of the dried italian herbs of your choice (I used my beloved Rustic Tuscan Blend…the secret spice of all Tuscan Raiders)
4 tsp worcestershire sauce
salt & pepper to taste (I totally used bacon salt here)
The How
Sauté chopped onion & minced garlic in olive oil until just starting to caramelize. Add tomato sauce, drained tomatoes, spices, agave syrup, salt & pepper. Simmer for 30 minutes on low. Top veggie burgers with one tsp of worcestershire sauce per burger and broil until done. Steam veggie blend until soft. Chop the veggie burgers in pieces and add, along with the veggies, to the cooked sauce. Sprinkle 1 tbl of shredded parmesan atop each serving. You can add a slice of garlic bread to this, but be mindful that it will really up the calories/fat and points.
Sans garlic bread, this comes to a nice 7 points for a really generous portion.
