INGREDIENTS
1 cup
onion
1
carrot
2 smalls
celery ribs
2 Tablespoons
garlic
1/4 cup
vegan red wine
2 Tablespoons
tomato paste
2 media
zucchinis
14 ozs
canned tomatoes
8 ozs
tomato sauce
1 Tablespoon
tamari
2 tsp
miso
15 1/2 ozs
chickpeas
1 Tablespoon
nutritional yeast
1 1/2 tsp
garlic powder
1 1/2 tsp
onion powder
2 Tablespoons
onion flakes
2 tsp
oregano
1 tsp
basil
1/2 tsp
parsley
2 tsp
seasoning
1
bay leaf
1 tsp
sea salt
1/4 tsp
pepper
1/4 tsp
pepper flake
1 serving
parsley
1 serving
pepper flake
1 serving
vegan parmesan cheese
1 serving
pasta