Here is what you need:
I medium onion - diced
2 tomatoes - diced
5-6 cloves of garlic (adjust to your taste)
1 c. roughly chopped artichokes
2 c. unsweeted soy milk
1/2 c. water
1/3 - 1/2 tub tofutti (i used chive/herb kind)
olive oil
2 tbsp. flour
2 1/2 tsp. Braggs liquid aminos
1/3 cup nutritional yeast
salt/pepper/herbs to taste
nutmeg optional
I started with cooking down the diced onions is some olive oil, and let them soften while I chopped my tomatoes. Add the tomatoes to the onion, and begin to chop up the garlic. Add to onions and tomatoes. Season with a bit of salt/pepper.
While this cooks down and simmers (i let mine stay on medium low), start making the sauce. Begin by making a roux for the sauce. Add about 3 tbsp. of oil to your pan. After it gets a bit warm, add the 2 tbsp flour and mix it up with the oil. You should get a nice creamy paste almost, this method helps in preventing yucky flour clumps in your sauce.
Add the 2 c. unsweetened soy milk and stir to desolve your roux. This might take a few minutes. You should also notice your soy milk start to thicken up a bit too. Add the tofutti, begin by adding about 1/3 of a tub and stir into the sauce. Keep adding the tofutti until the sauce reaches a thickness in consistancy that you like.
Add your onion/tomato/garlic mixture to your sauce. Season with salt, pepper, herbs and add 1/2 c. water and 2 1/2 tsp of Braggs to your sauce. Let this simmer together while you give your artichokes a rough chop. I bought ones that were quartered already, and just roughly cut them into more managable bit size pieces. Add to sauce.
I added a small sprinkling of netmeg over my sauce, and I also had some Vegan Parm, which I sprinkled over the sauce as well.
This makes enough sauce, maybe more for about an entire 16 oz box of fettucini pasta.
Eat and Enjoy! I apologize for the slightly drab photo, I was just so hungry at this point, I wanted to eat and not add any styling to the photo.
Thanks, and happy cooking!
