How to Make Our Super Savory Meatless "Meat" Sauce

[@joycegonzalez3436]

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!!!!!!

[@garymoore8711]

I've always liked Becky. She always looks excited and has a ready smile. This recipe will improve our own "meatless" spaghetti.

[@MarySanchez-qk3hp]

She really understands us vegetarians. Everyone else goes heavy on the butter, sugar and animal protein. Becky’s vegan chili wins over my own recipe, she solved the meatiness issue there, too. She made dal at home with a chaunk on top that’s just like mine! The ingredients for this sauce are easy to find and I’ve usually got them all. Criminis are usually only half a dollar more at Costco, I always buy those. All mushrooms have antiviral properties so get what you like. This looks worth trying even though I often tend to sneak in as many veggies as I can for their health properties. And I love chickpeas, always have canned on hand. And instead of all the chopping and dicing in my own sauce recipe, the processor chops in no time. It looks like a winner, thank you Becky!

[@CrunchyScott]

So happy you're doing more vegetarian recipes. This one looks amazing. I never would've thought to use chick peas!

[@MarySanchez-qk3hp]

I’d rather ask Becky for more vegan recipes, and I’ll tell you why. When ATK does vegetarian they always rely too heavily on fattening dairy, and too much of it. Especially butter. You and I can always add our own cheese or substitute plant milk, if we want to, but if we leave it up to them, they have a dependency on cheese, cream, eggs, butter, meat, shell food and fish in their dishes. So let’s challenge them, ask for vegan, and later we can add smaller amounts of dairy if we wish, or easily substitute oat milk. It means they'd automatically be more inclusive for both vegetarians and vegans, since both can eat it! Becky is really good at developing recipes, I switched to her vegan version of chili, much better than mine! And I’d been using my vegetarian recipe since 1972!

[@gkett001]

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.

[@NamesChuck]

Are you against animal cruelty?

[@NamesChuck]

@Ian Fimone I mean, are you against it?

[@NamesChuck]

@Eric Ryan I didn't mean it aggressively, just a pointed question to get a conversation started.

[@Annibals]

Infants trapped and afraid.. waiting to be saved. Hope you make it in time Watch "the most important speech you will ever hear (Gary Yurovsky)" on KZbin

[@virginiadonnelly1031]

One can't be a partial "Vegan". You either are or your not. You are partially "plant based". Definitely not "vegan".

[@cashewbutterbananasforever8646]

Red lentils are amazing in spaghetti sauce too!

[@SaidAlSeveres]

CashewButter&Bananas Forever such a good idea!!! I like chickpeas but don’t love them so I’m going to try red lentils instead

[@cleo421]

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!

[@nancybenner2496]

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.

[@kylelucas3369]

Yessss thank you! This looks so good! Keep the vegetarian and vegan options coming, love it!

[@Vicky-ws8yz]

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 :)

[@dennisgodaire485]

I love the ease of making this sauce ... Definitely something that I will utilize several times, a week. Thank you.

[@dilemmix]

Fantastic recipe and video. No waste of time watching someone cut onions for ages. Everything is clear, well done ladies!

[@a.a.3555]

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.

[@JastaAdventures]

We made this, it was really good.

[@alyslesafranks261]

You guys nailed it again, this dish looks so tasty...I have been a fan of "America's Test Kitchen" since the 90's...

[@Stranded73]

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!

[@bart234465]

Becky is such a breath of fresh air

[@terrijuanette486]

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!!!

[@ElwynMoir]

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.

[@wrchmura]

I just love how bubbly Becky is.

[@SaulGone613]

I'm really just searching for Becky these days, and that's how I found this recipe. I bet I use it non-stop.

[@MarySanchez-qk3hp]

I’ve looked for cookbooks authored by Becky but my library had none. I’d buy it.

[@misterdanielo3281]

About time there were some vegan recipes! Thanks for doing it!

[@yibuseato]

Thank you! More plant based recipes would be very appreciated!

[@cutejoos]

OMG sauce was amazing!!! Definitely a keeper recipe!!!

[@stephaniemaybin2755]

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!

[@clarkjones7765]

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!

[@johnjesberger5676]

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.

[@davidbgreensmith]

I hadn't through of using chick peas for texture in a sauce. Great idea.

[@TomSmith-jp1es]

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!

[@user-bv7mk8id5t]

Thanks for a vegan recipe! Looks yummy, I will try this recipe soon 👻 . More like this please 💚. 🌱

[@wfhalsey1]

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.

[@PecanPie1102]

I Like her cooking style . Everything in one pot .

[@AForEh]

Except for cooking the spaghetti

[@Lynda-fq8hk]

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 😂

[@priya11raj11]

Yes!!! Please keep the meatless recipes coming 🙏🏽🙏🏽

[@deborc2705]

Would love to see more recipes like this. Thx

[@gfello]

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!

[@renniebaby]

thanks!

[@GirlWantsANap]

Finally! Please bring out more vegetarian alternatives to classic dishes! 💖

[@MarySanchez-qk3hp]

This one is vegan.

[@pjosey]

This was super easy and delicious! More plant-based recipes please!

[@gfello]

I made this and it was excellent! Thank you for such a great recipe. PLEASE do more vegan recipes!

[@danbev8542]

Yay...non meat dish! More, please!

[@Bluetangg]

Best looking recipe I’ve seen by this group. Not too complicated. Looks like it might even be good.

[@davidmcconnon2800]

Great recipe guys. Can't wait to try it out.

[@annbrady6212]

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!

[@MarySanchez-qk3hp]

Some people feel that “nuch” as we used to call it, can upset the balance of flora in your gut, since it is a yeast. I don’t think this sauce tastes beany at all. Keep trying new things with your family, though.

[@wrchmura]

Love Becky!

[@sydneybristo22]

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.

[@jjbutterbeans1515]

Yeah!! Vegan recipes!! Keep them coming!!

[@Missyoualways448]

Looks so delicious 🤤 love it …and no one dies thank God

[@strll3048]

Super awesome, thank you.

[@michaelgutman4910]

I just made this. Great! I will be making this often.

[@drenchaquaculture2680]

Just made this and it's a winner. So flavorful, the kids devoured it. Thanks for the vegan options.

[@sherryblack7586]

How delicious this looks! I plan to make this as soon as I get hold of some mushrooms! Y’all do the best cooking.❤😊

[@MichelleWade1973]

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?

[@515aleon]

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).

[@MarySanchez-qk3hp]

Cheese is an animal product, this recipe is vegan. There are vegan “cheeses” out there but as a vegetarian I don’t like them. They cost a lot more, they don’t melt properly, and they have almost no nutrition value…. And if you read their ingredients, some of them dishonestly cheat by adding casein, which is dairy. To get the umami flavor you could add a little mellow white miso to the sauce, or sprinkle a little nutritional yeast. But just try it first without the cheese, it could surprise you!

[@maryconner9577]

This will be in my rotation. The possibilities are endless. Silly little question, why didn't you rinse chickpeas before you chopped them?

[@annabizaro-doo-dah]

Can't wait to try this. More veggie stuff please!

[@cathyjackson8337]

Awesome. I’m also going to substitute soaked Mung Dahl for Chickpeas on my second try. Excellent info.

[@satoshiketchump]

Probably the best meatless tomato sauce I've ever seen

[@MarySanchez-qk3hp]

Becky’s got a killer vegan chili recipe, too. It’s my go-to instead of my own recipe.

[@carlarellano629]

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.

[@Jacq892]

As a nutrivore I love this recipe!

[@jodrew1845]

OMG, totally 'Whole Food, Plant Based' and looks amazing. Perchance are you guy's evolving, lol. Great dish, I cannot wait to replicating it.

[@KJ99otis]

Yum!! More vegetarian and vegan recipes please and thank you! 🥔🍠🥕🥦🥝🥬🥥🥫🍛🍅

[@schmidcl77]

2019 Finally you do a vegetarian receipt 🥰

[@MarySanchez-qk3hp]

***. RECIPE, not receipt. And it’s vegan, not vegetarian.

[@rhodon546]

Yes! Plz more vegan recipes!

[@Seraphimgirl1]

Thank you so much for this - I can't wait to try it!!

[@mysunnypie]

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!

[@DebWHNP]

Thanks for this meatless "meat" sauce. Keep making more vegetarian recipes, please.

[@susan4789]

I'm not a vegetarian but I love vegetables! I love chunky vegetables in my sauce as well.

[@275carreira]

Thanks! More vegetarian recipes, please!

[@LittleMissSunshine2451]

Thank you love the vegan sauce, I don’t use oil either and it is delicious!

[@WickedLC21]

so it's completely vegan. thanks today is my birthday, I'll try this

[@HeronCoyote1234]

Happy belated Birthday!

[@BobGeogeo]

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.

[@AirrowRocket]

I would bet the garlic was jarred garlic.

[@MarySanchez-qk3hp]

@@AirrowRocket no it’s not.

[@famousjamous2006]

LOVE!

[@shesallaboutthebusiness316]

Im going to make this sauce this afternoon

[@wildog47]

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. 👍

[@petor95]

Ah but mushroom & onion aren't non-vegetarian - and with all the meat their might not be..... Mush - room 🍖😂

[@MarySanchez-qk3hp]

Maybe you should try it. It causes less suffering, less climate change, costs less money, is healthier for you and will satisfy your palate. You won’t miss the ground-up dead animals, I promise.

[@johnwojtsvideos3616]

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.

[@Anthony-hu3rj]

I'm with you. The assumption that we all have food processors is weird. I don't WANT one.

[@bbeerb7252]

A good chefs knife and some patience does everything a food processor does, just takes some elbow grease and time.

[@ImHappyToBeHereToo]

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.

[@Stranded73]

You can just squish the canned chickpeas with a fork and dice the mushrooms with a knife. Just takes a little longer.

[@MarySanchez-qk3hp]

You can use a blender instead, it will just take a little longer. Don’t let that stop you. And all you really need is a chef’s knife and a utility knife, with good knife skills. Or ask her to do some of the chopping, if she’s vegetarian, she has the skills.

[@jaimepayne9407]

this sauce looks so gooood i’m gonna make it tonight with vegan meatballs too and garlic bread

[@mothastrud]

This looks like an snl sketch

[@cormovements]

💯💯💯

[@spicemasterii6775]

Delicious Dish?

[@ArcTifocx]

Wow, something I could try for my family. I like how it’s a double batch so I can make enough for five

[@kimchi8022]

Wow this...looks really good!!

[@LynLvs2Laugh]

Love ❤️ mushrooms! Hope it tasted as delicious as it looked.

[@error53ish]

Love the vegan / vegetarian recipes! Keep 'em coming!

[@Bobomeetworld]

looks good! might try to make this version later

[@jimmcewan417]

a glass of wine will be in mine!

[@reneejohnson4361]

It looks pretty Delicious!

[@hollym5873]

Thanks, love these recipe videos.

[@anthonyvenedicto518]

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

[@jrmint2]

Love it! More vegan options please :D

[@xjAlbert]

Becky is so joyful when partnered with anyone who is not Chris Kimball. He was a back seat driver in the guise of a co-host.

[@Suze147]

Love Becky

[@robertheflin5446]

Looks great! Will be making it.

[@kennethfelipe823]

This is delicious. I won’t use as much oil but it’s a good one.

[@MarySanchez-qk3hp]

The oil provides the richness that fatty flesh would have provided. Use good EVOO, it has health benefits and flavor. You need some good oil every day so your liver can function. And oil or fat have a slower transit time, so you’ll feel full longer.

[@515aleon]

Looking forward to trying this. Trying to eat more meatless meals.

[@515aleon]

Not a fan of chickpeas, I used red lentils (soaked for 30') and found another recipe that used finely chopped walnuts so I added what would be a half cup (I halved the recipe) into the pot. It was a very nice touch. This is delicious and am making again tomorrow.

[@tsav6952]

Have to try this out!

[@mellaniehulsey]

My daughter in law in a vegetarian. I'll have to make this for her.

[@MarySanchez-qk3hp]

You can also use cooking as a bonding experience and ask her to teach you her and your son’s favorite recipes. You might even start to convert, yourself.

[@chall1mk]

Will be trying.

[@patriciaeorourke]

Just made this, really good! It will replace my regular bolognase sauce as this is much healthier. Thank you!

[@MarySanchez-qk3hp]

Ans cheaper. And kinder. And less environmental impact. 😉

[@PhantomObserver]

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.

[@missmaizey9361]

Looks dee-lish! Thanks ladies! I love all of America's Test Kitchen recipes 💗

[@Vicky-ws8yz]

That looks incredible!!!!

[@T-marie-N]

That looks delicious! Can't wait to try it. Thank you for providing more meatless recipes.

[@sunkissedbeauty1149]

I’m gonna try this for dinner tonight

[@michaelgutman4910]

This looks great! I can't wait to try it.

[@elhimmelstein1913]

Such lovely ladies! Can’t wait to make this 🤤

[@r.llynch4124]

So I made this and can say without a doubt you will think it has lots of meat in the sauce. This is very tasty.

[@chevypreps6417]

This looks like a winner.