Ingredients

The following ingredients have 6 Servings
  • 12 ounces veggie meatless ground beef crumbles - 1 package
  • 56 ounces 28 ounces each diced tomatoes - - 2 cans - 28 ounces each
  • 24 ounces tomato paste - I found - 4 cans 6 ounces each
  • 18 ounces water
  • 2 tablespoons extra virgin olive oil
  • 2 cups yellow onions, finely diced
  • 4 cloves garlic, finely diced
  • 1 teaspoon crumbled bay leaf
  • 2 tablespoons coconut sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instruction

  • Put the oil in a large skillet and heat to medium-low.
  • Add the onion and sauté until it is translucent. About 10 minutes.
  • Add the garlic and cook 5 more minutes. It really does make the sauce taste better to sauté first.
  • Add all of the ingredients to the slow cooker except the frozen meatless crumbles.
  • Cook on low for 6 to 8 hours adding the frozen meatless crumbles the last two hours.
  • If you want to cook on high then cook 3 to 4 hours adding the frozen meatless crumbles the last hour.
  • Serve hot!