Ingredients
Method
Steps
- In a large soup pot, heat 1/2 cup of vegetable broth. Lightly season with a pinch of salt and ground black pepper.
- Add the onion and carrots and cook over moderate low heat until softened and golden, about 7 minutes.
- Add the eggplant and a little more vegetable broth and cook, stirring occasionally, until softened about 7 minutes.
- Stir in the mushrooms, and a little more vegetable broth, cook, stirring occasionally until the mushrooms are golden, about 7 to 9 minutes.
- Stir in the garlic, tomato paste and miso paste. Whisk until combined and cook for another 2 minutes.
- Add the crushed tomatoes, sugar, dried basil, dried thyme, 1/2 teaspoon of salt and fresh ground black pepper.
- Cover lightly and cook over low heat, stirring occasionally, until the sauce is very thick, about 60-90 minutes.
- *If cooking pasta, cook until al dente, drain and reserve 1/4 cup of the pasta water and add to the sauce.*
- Taste and season with more salt and ground black pepper if needed.
- Serve over pasta with a light sprinkle of nutritional yeast and chopped basil.