Vegetarian Spaghetti Sauce

• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 tablespoon canola oil
• 1/2 pound sliced fresh mushrooms
• 1 can (28 ounces) Italian crushed tomatoes, undrained
• 1 can (6 ounces) tomato paste
• 1 tablespoon minced chives
• 1-1/2 teaspoons Italian seasoning
• 3/4 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 2 cups frozen vegetarian meat crumbles
• Hot cooked pasta, optional

1. In a large saucepan coated with cooking spray, cook onion and garlic in oil for 2 minutes. Add mushrooms; cook 3-4 minutes longer or until vegetables are tender.
2. Stir in the tomatoes, tomato paste, chives, Italian seasoning, salt and red pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in vegetarian meat crumbles; cook for 3-5 minutes or until heated through. Serve over pasta if desired.

onion, garlic, canola oil, mushrooms, italian crushed tomatoes, tomato paste, chives, italian seasoning, salt, red pepper, vegetarian meat, pasta

Taken from www.tasteofhome.com/recipes/vegetarian-spaghetti-sauce/ (may not work)