I use this recipe but I do add onions. In your situation all you would need to figure out is the garlic. As others suggested pre-minced would do.
https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce
KingGeedorah
- 0 Posts
- 3 Comments
Joined 1 year ago
Cake day: June 13th, 2023
You are not logged in. If you use a Fediverse account that is able to follow users, you can follow this user.
2·1 year agoA good vegetable broth plus TVP (textured vegetable protein; basically soy flour croutons) is my go-to when making any stew/curry meatless. Super easy, no need to modify the recipe just replace water with broth and dump in the TVP to rehydrate in the broth. TVP is completely neutral flavor wise and will just absorb the curry.
It is not really worth it trying to clean a clogged nozzle. Just toss it and replace it.