Nothing But Whole Foods Spaghetti Sauce

Ingredients:

3 cups of cauliflower florets
1 cup walnuts
1/4 cup nutritional yeast
2 Tbls Braggs Aminos
2 tsps white wine vinegar
1 tsp liquid smoke
2 tsp onion powder (divided)
2 tsp garlic powder (divided)
1 medium onion chopped
3 garlic cloves
1 cup vegetable broth (I used homemade)
1 can crushed tomatoes
1 can diced tomatoes
1 tsp coconut sugar
1 Tbls oregano
1/4 cup  fresh basil (Mine was out of my garden!)
Worcestershire sauce (vegan) to taste
1 can tomato paste
Salt and pepper.  (I didn't use salt)

Instructions:

Preheat oven to 375 degrees

In a food processor combine cauliflower, walnuts, nutritional yeast, braggs aminos, vinegar, liquid smoke, and 1 tsp each of garlic and onion power.

Pulse until you have a meat like texture.

Spread mixture on a cookie sheet lined with parchment paper, and bake in the oven for 30 minutes, turning at 15 minutes.

While that is baking, in large pot, water saute the onion and garlic until fragrant and translucent.

Add in the whatever other vegetables you would like.  Mushrooms, peppers, clean out your fridge.  Saute until tender.

Add in the tomatoes and the rest of the seasonings.  Let it cook down to a nice thick sauce.  When the crumbles are done, toss them into the sauce and serve over any kind of pasta or even zoodles which is what I did.  Very good recipe!