How to Make Our Super Savory Meatless "Meat" Sauce
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- Опубліковано 21 сер 2019
- Becky teaches Julia how to make a vegetarian version of a savory, satisfying meatless "meat" sauce.
Get the recipe for Meatless Meat Sauce: cooks.io/2KdtFGy
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So happy you're doing more vegetarian recipes. This one looks amazing. I never would've thought to use chick peas!
This turned out better than I expected. I'll never be a complete Vegan, but I will eat a lot less meat with recipes like this.
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@Eric Ryan I didn't mean it aggressively, just a pointed question to get a conversation started.
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One can't be a partial "Vegan". You either are or your not. You are partially "plant based". Definitely not "vegan".
I've always liked Becky. She always looks excited and has a ready smile. This recipe will improve our own "meatless" spaghetti.
I made this recipe tonight substituting the chickpeas with lentils and used 2 Tbsp of olive oil instead of 5. I'm newly vegan due to health issues and this recipe hits the spot. It was better than I expected..I was pleasantly surprised. I'll be making this over and over again. I LOVE IT! THANK YOU BECKY!!!!!!! Thank you America's Test Kitchen!!!!!!
Red lentils are amazing in spaghetti sauce too!
CashewButter&Bananas Forever such a good idea!!! I like chickpeas but don’t love them so I’m going to try red lentils instead
We made this, it was really good.
Yes!!! Please keep the meatless recipes coming 🙏🏽🙏🏽
I made this sauce when I was having a dinner party which included vegetarians. It was a hit even with the meat eater guests. This will be my go-to pasta sauce from now on. Thank you.
I made this a few times and it was amazing. Very filling, too. Everyone wolfed it down, even the carnivores. More plant-based recipes, please!
Thank you! More plant based recipes would be very appreciated!
That sauce looks delicious! I plan on making it! I've been making mine with tvp to replace the meat. I also use tomato puree.
I hadn't through of using chick peas for texture in a sauce. Great idea.
Chickpeas have a long history of being used for texture in sauces in the Middle East and India, I'm so glad people are using them more!
Thanks for a vegan recipe! Looks yummy, I will try this recipe soon 👻 . More like this please 💚. 🌱
Okay, I tried this today. This blew my mind. There have been many vegetarian and vegan recipes that say that they taste like meat, but they really don't. This tastes like meat. Wow!
I just made this! WOW!!! This is very good and it's true, you don't miss the meat. After I started making it, I realized that I did not have chick peas, so I used Butter Beans since I thought they will be very mild in flavor. It turned out delicious!!! While I'm not a vegetarian/vegan, this is a very nice meatless option. Thank You :)
About time there were some vegan recipes! Thanks for doing it!
Wow, this was excellent. I did leave out the chickpeas though. I dropped it all on a heap of roasted spaghetti squash. One of the best meatless sauces I've made in years. Thanks!
Finally! Please bring out more vegetarian alternatives to classic dishes! 💖
I just love how bubbly Becky is.
Yessss thank you! This looks so good! Keep the vegetarian and vegan options coming, love it!
I love the ease of making this sauce ... Definitely something that I will utilize several times, a week. Thank you.
Made this today for my church's monthly luncheon. It was amazing! I did change it up a bit but only slightly: Here's what I did: I wanted to add a vegan 'sausage' and I had heard how good Beyond Meat's sausage is, so I used their Spicy Italian version. It's supposed to be 'spicy' but there was no heat to it at all in my opinion. I cut up 2 of the 'sausages' into 1/4" or so angled slices (like you might for stirfry) and cooked them on each side in a separate small frying pan and set aside to add at the end. Just before adding them, I cut them into smaller pieces. For the actual sauce, I followed the directions here.- I played the video over and over, LOL - but when it was done I noticed 3 things, no four: One, it didn't have enough 'tomato' flavor for me, so I added the rest of the can of tomato paste. Two, I realized that "the 1.5 teaspoons of oregano" mentioned in this video probably should have been 1.5 Tablespoons as it was not nearly enough by far for this dish; so I corrected that. Three, it needed another teaspoon of salt but that was probably the ingredients I used since brand names of canned food (tomatoes, paste, beans, etc) probably have varying amounts of salt. I'm glad I waited till the end to see if it needed more. Four, always make a double recipe! They called table numbers at our church for this luncheon. Our table was #9 (3 or more tables per number) and they went in numerical order. I almost didn't get any! By the time I got to my dish, I had to scrape the sides and bottom to make enough for my plate. If I had made a double batch, surely I would've gotten more....But I'm equally sure that I still would not have any to take home. It's that good.
This will be probably my 'go to' item for church functions from now on. When people ask how to make this, I'll send them here. If they learn how to make it, too, surely I'll get plenty to eat of it at some point.
Oh, and PLEASE, PLEASE, MORE RECIPES LIKE THIS!!!
I thought the tomato intensity was pretty good, though I did make it a generous quarter cup of the tomato paste. I have to agree with you though about upping the chili pepper flakes. I'd honestly say quadrupling the suggested amount would bring the baseline of the dish up to a level where it has pleasant warmth that real spice lovers could add to with extra flakes at the table. Agree it would scale up to a double batch quite readily (and easily with the use of the food processor). I think the oregano may be a matter of taste. I made this tonight with the amount specified and thought it was correct, but some people I know love oregano whereas for me too much dry herb in a tomato sauce reminds me of some of the lesser pasta sauces I've encountered over the years.
I'm really just searching for Becky these days, and that's how I found this recipe. I bet I use it non-stop.
This was super easy and delicious! More plant-based recipes please!
Fantastic recipe and video. No waste of time watching someone cut onions for ages. Everything is clear, well done ladies!
Best looking recipe I’ve seen by this group. Not too complicated. Looks like it might even be good.
Would love to see more recipes like this. Thx
Yay...non meat dish! More, please!
I Like her cooking style . Everything in one pot .
Except for cooking the spaghetti
Wow. I made that sauce. I swear it smells like the sauce we used to make from my mother-in-laws recipe that would take us most of a day.
Way better than it looked on video, and it looked pretty darn good on video.
Thanks, love these recipe videos.
Thank you for making this recipe, I look forward to trying it! You can never have too many ways to serve pasta with red sauce.
OMG sauce was amazing!!! Definitely a keeper recipe!!!
I couldn't agree more! I used less salt and didn't add salt when boiling my pasta. I thought the chickpeas might add a beany flavor, but they don't. This recipe is outstanding!
You guys nailed it again, this dish looks so tasty...I have been a fan of "America's Test Kitchen" since the 90's...
I made this and it was excellent! Thank you for such a great recipe. PLEASE do more vegan recipes!
Yum!! More vegetarian and vegan recipes please and thank you! 🥔🍠🥕🥦🥝🥬🥥🥫🍛🍅
Looks dee-lish! Thanks ladies! I love all of America's Test Kitchen recipes 💗
THANK you. A fantastic recipe for any day and for non vegetarians. This is going to go into my weekly recipe and esp helpful for emergency recipes.
Can't wait to try this. More veggie stuff please!
Wow this...looks really good!!
Great recipe guys. Can't wait to try it out.
Thank you so much for this - I can't wait to try it!!
I just made this. Great! I will be making this often.
Looks great! Will be making it.
10 oz cremini mushrooms
1 onion
5 + 1 tablespoons of olive oil
28 oz can of crushed tomatoes
1 can of garbanzo beans
5 cloves of garlic, crushed
2 cups of vegetable broth
1/4 cup of tomato paste
1/4 teaspoon of red chili flakes
1 1/4 teaspoon of dried oregano
1 teaspoon of salt
1/4 cup of fresh basil, chopped fine
Heat 5 tablespoons of olive oil. Mince mushrooms to a crumble texture and add to the oil along with the salt - cook for eight minutes on high.
Mince onion and add to the mushrooms - cook for five more minutes.
Add tomato paste. Mix thoroughly and cook for 1-2 minutes until tomato paste is a rich, rust color.
Make a clearing in the bottom of the pot. Combine 1 tablespoon of olive oil with the crushed garlic, the oregano and the chili flakes, the put this mixture in the clear spot and cook for 30 seconds to 1 minute.
Add crushed tomatoes and vegetable broth. Stir to combine and simmer for 5 minutes.
Drain and mince garbanzo beans (skin the beans if you have time), then rinse thoroughly to remove excess starch. Drain of excess water and add to the sauce.
Stir to combine and cook for 15 minutes.
Cook pasta of your choice while this cooks.
Add fresh basil to sauce and stir to combine.
Drain pasta, reserving some pasta water. Add 3 cups of sauce to pasta and stir to combine, incorporating some of the pasta water to loosen up the mixture if necessary.
Plate, adding more sauce over top.
Enjoy!
Super awesome, thank you.
That looks incredible!!!!
Awesome. I’m also going to substitute soaked Mung Dahl for Chickpeas on my second try. Excellent info.
Such lovely ladies! Can’t wait to make this 🤤
This was amazing!!! Even my 11 year old who hates mushrooms and beans loved it and even asked for seconds. I didn’t tell him until after he was done eating that he ate mushroom and chickpeas 😂
Becky is such a breath of fresh air
Just made this and it's a winner. So flavorful, the kids devoured it. Thanks for the vegan options.
Probably the best meatless tomato sauce I've ever seen
Yeah!! Vegan recipes!! Keep them coming!!
It looks pretty Delicious!
This looks great! I can't wait to try it.
looks good! might try to make this version later
How delicious this looks! I plan to make this as soon as I get hold of some mushrooms! Y’all do the best cooking.❤😊
Love ❤️ mushrooms! Hope it tasted as delicious as it looked.
Love Becky!
LOVE!
OMG, totally 'Whole Food, Plant Based' and looks amazing. Perchance are you guy's evolving, lol. Great dish, I cannot wait to replicating it.
As a nutrivore I love this recipe!
Looks so delicious 🤤 love it …and no one dies thank God
2019 Finally you do a vegetarian receipt 🥰
That was amazing! It sure looks meaty and delicious.
Thank you for posting a plant-based “meat” sauce! I just made it and am impressed with the results. I look forward, hopefully to more vegan recipes from you!
Thank you love the vegan sauce, I don’t use oil either and it is delicious!
Looks delicious
a glass of wine will be in mine!
Have to try this out!
Just made this, really good! It will replace my regular bolognase sauce as this is much healthier. Thank you!
Yes! Plz more vegan recipes!
Thanks! More vegetarian recipes, please!
That looks delicious! Can't wait to try it. Thank you for providing more meatless recipes.
Made this for my carnivore family and they loved it. Not one complaint about no meat. I added a cup of red wine to deglaze the pot and a quarter cup of nutritional yeast towards the end because I thought it tasted a little "beany". Perfection! I think I can make this vegan thing work!
This will be in my rotation. The possibilities are endless. Silly little question, why didn't you rinse chickpeas before you chopped them?
This looks like an snl sketch
💯💯💯
Delicious Dish?
This is delicious. I won’t use as much oil but it’s a good one.
Will be trying.
Love it! More vegan options please :D
Thanks for this meatless "meat" sauce. Keep making more vegetarian recipes, please.
Looks great - crimini mushrooms are a lot better than white ones. If you finish cooking them with a little red wine at the end before adding the onions they're even better. I never would have thought of the chic peas. Pre-oiling the garlic, etc is also a great idea I'll have to try.
I would bet the garlic was jarred garlic.
Love Becky
I made it and it was outstanding. Definitely not a meat sauce, but it was excellent. I was really amazed how much it looked like a meat sauce before putting in the chickpeas.
Im going to make this sauce this afternoon
this sauce looks so gooood i’m gonna make it tonight with vegan meatballs too and garlic bread
Tried this using passata instead of crushed tomatoes (which meant I didn't rinse the pulsed chickpeas). Actually it tasted pretty nice on wholegrain spaghettini.
I would make this but with meat instead of chick peas. To make it non vegetarian. But I liked the mushroom and onion idea
I would use pork, beef and lamb, then serve it over chicken breast. To make it a low carb dish. 🐖 🐄 🐔 🐑😋 eat them up yum. 👍
Ah but mushroom & onion aren't non-vegetarian - and with all the meat their might not be..... Mush - room
🍖😂
Hot tip: try adding a couple tins of lentils to the sauce. They are vegan friendly and they not only have a meaty texture, but they absorb flavor and cook just like meat would
Wow, something I could try for my family. I like how it’s a double batch so I can make enough for five
I know this is an older video but I hope you see it. The sauce looks amazing and I cannot wait to try it. I did wonder, was a reason you didn't add any parmesan cheese on top?
Vegan-- though there are vegan parms made of cashew I believe, and there are also vegetarian ones (American brands normally have vegetarian rennet). This is not the Parmigiano Reggiano (had meat based rennet, though you could--if you weren't a vegetarian).
This looks amazing my daughter's a vegetarian and I'm always looking for new options. My biggest problem is I can't really afford some of the tools that you have I'd love to have a nice food processor stand mixer dehydrate or. Alas if you ever want to retire some things let me know. But for now I think I'm going to go to Amazon and dream. P.S. I've save this video and I WILL eventually try this.
I'm with you. The assumption that we all have food processors is weird. I don't WANT one.
A good chefs knife and some patience does everything a food processor does, just takes some elbow grease and time.
I have two knives that I use together to do what the processor does. Takes longer but I I have more elbow grease than money.
You can just squish the canned chickpeas with a fork and dice the mushrooms with a knife. Just takes a little longer.
Yummy!!!!
I use lentils that I blitz. Very yummy
so it's completely vegan. thanks today is my birthday, I'll try this
Happy belated Birthday!
I’m gonna try this for dinner tonight
Love the vegan / vegetarian recipes! Keep 'em coming!
Can't wait to make
I'm not a vegetarian but I love vegetables! I love chunky vegetables in my sauce as well.