Moroccan Tomato Sauce

 Vegan

 
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A lovely - yet quick and easy - twist on the usual tomato/onion/garlic sauce.

The cinnamon and raisin give a lovely North African twist yet the smoky flavours and tiny hint of chilli off-set the sweetness.

I added some chopped seitan to the sauce and served it with with wild rice and baked butternut squash - but it works well with other cooked veg and grain combos, eg wholemeal couscous and baked aubergines or peppers.  Delicious!

Serves: 
4-6
Time: 
20 minutes
Diabetic friendly
Gluten free
No nuts
No sesame
No soya
Reduced fat
Ingredients: 

1 tbsp oil, plain or olive - or use oil spray and a little water to make even lower fat
1/2 medium red onion
2-3 fat cloves of garlic
1 tin tomatoes, chopped or whole
¼ cup raisins
½ tin beans - butterbeans, haricot, cannellini or mixed salad
1½ tsp cinnamon
½ tsp smoked paprika
Large pinch of cayenne or chilli powder
1 tsp bouillon or ½ vegan stock cube
Salt to taste
Black pepper

Method: 

1. Sauté (lightly fry) the onion and garlic, stirring regularly to prevent sticking. Add the spices and cook in for about a minute.

2. Add the rest of the ingredients and blend until smooth. Add a little water/stock if too thick and stir in well. Season to taste.

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