vegan burger-style crumbles, equivalent to one pound, OR one pound finely chopped portabello mushrooms
1 large green bell pepper, diced
1 large onion, diced fine
2 stalks celery, diced
3 cloves garlic, chopped fine
1 teaspoon vegetable oil
1 large can tomato sauce
1 small can tomato paste
1-2 teaspoon crushed red pepper flakes
salt and black pepper to taste
1/2 teaspoon each cumin and cinnamon
hot sauce, to taste
large hoagie rolls OR cooked spaghetti, optional
Sauté the vegetables until slightly softened, and the onions become translucent. Add the rest of the ingredients (except spaghetti/rolls) and simmer for at least one hour, preferably two or three (this is a great slow-cooker dish!). Serve either over spaghetti or on hoagie rolls, or just by itself.