If you avoid or can’t eat nightshade vegetables (tomatoes, peppers, potatoes, eggplant) whether it’s because of arthritic symptoms or interstitial cystitis flares, FauxMato Sauce might just be the cure for what ails you. This fiber-rich all vegetable sauce tastes great in Italian-style dishes as well as modified for Mexican-style meals.
After I went on my big food challenge a couple of years back, I realized just how delicious (and, for me, forbidden) tomato sauce tastes. As a result, I haven’t been as interested in the work it takes to put together any of my FauxMato Sauce, since, to be honest, there’s no good way to make tomato sauce without the tomato.
Still, I was craving some baked ziti, so I decided to give it a whirl. And it’s still delicious, plus super-healthy, and now even easier to make.
I’ve posted my FauxMato Sauce recipe before, but I hadn’t made it lately and decided to see if I could spiff it up a bit.
First of all – I found my misplaced pressure cooker. And I wanted to see just how much easier making FauxMato could be. Second, I replaced or did away with a couple of ingredients to streamline the process. And both my nightshade-eating husband and I are very pleased with the results.
- 2 pounds carrots, cut into 1″ cubes (or the equivalent). Essentially, 4-5 pieces per large carrot.
- 1 medium beet, cut like the carrot. No need to peel.
- 2 ribs celery, sliced
- 2 tbsp olive oil
- 1 tsp sea salt, and then to taste
- 2 tsp black pepper
- 2 yellow onions, chopped
- 4 cloves of garlic, minced (or more – depends on how much you like your garlic, I’ll use a whole bulb if patient enough to peel it all!)
- 1/2 pound mushrooms, sliced
- 2 cups chicken/beef/veggie stock or water – your choice
- 1 cup red or white wine, if you can tolerate it cooked
- 4 tbsp Bragg’s Liquid Aminos (or other gluten-free tamari/soy sauce)
- 2 tbsp dried basil
- 2 tbsp Italian seasoning blend
Place the carrots, celery, and beet into a 6qt or larger pressure cooker. Don’t fill it more than 2/3rds of the way. Add 2 cups of liquid (broth/stock/water), seal pressure cooker, and heat to 15 psi (the standard setting or the higher setting if you have a Fagor Duo) and cook for 10 minutes.
Meanwhile, sauté onions in a stock pot with olive oil in the bottom. When they have just started to sweat a little, add in garlic, mushrooms, salt and pepper, and stir a little longer.
When the carrot/beet/celery combination is done in the pressure cooker, take a stick blender and puree it until smooth. Pour the puree into the stock pot with the onions and garlic, add the wine (or skip if you don’t do well with it) and the Bragg’s, as well as the basil and Italian seasoning. Simmer until reduced to your liking.
I have found that if I want to make my FauxMato Sauce taste more like a bolognese, that adding a pound of ground turkey, beef, or sausage adds to the overall body of the flavor. To make it zestier, try adding a couple of tablespoons of apple cider vinegar. This last time I made it, I used Coconut Aminos instead of Bragg’s which allowed me to avoid the soy and keep the umami.
Enjoy with all pastas or lasagnas. Your pasta may turn pinkish/red from the beet, but it’ll taste delicious.