Healthy Options, Vegetable, Vegetarian
January 2, 2015
3 hrs 15 mins
6 Vine ripened tomatoes (the riper the better)
1 Green and 1 red capsicum
1 cup Mushrooms
2 cloves Garlic
2 small or 1 big Spanish onion
2 Broccoli bunches
3 bunches Bok choy
1 cup baby spinach
2 tins of diced tomatoes
Italian herbs to taste
500ml vege stock
Black pepper to taste
Himalayan Pink salt to taste
1Slow cook on low for 3-4hours and then blend to sauce consistency and add to your cooked mince
2Season to taste
3Refrigerated well it lasts for upto a week and freezes well too.
4Loaded with Veges and sooooooo delicious!
5I also mix spoonfuls into my fussy mr 4's dinners so he gets Veges secretly
6I add it to my homemade sausage rolls too!
Submitted by Jayne Barnes
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