food
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
view the rest of the comments
You can make a huge pot of tomato sauce and add your protein of choice. This is a pretty standard red sauce recipe, but you can adjust it for convenience, like if using crushed tomatoes is easier than having to blend the whole ones. https://www.seriouseats.com/easy-italian-amercian-red-sauce-recipe
As for protein, I usually go with a mix of ground beef and ground pork, either as meatballs or just browned and broken up in the pan before starting the sauce. For a vegetarian option though, you can't go wrong with cannellini beans tossed in for the last 20-30 mins of cooking just so they soften a bit and take on some flavor.
I usually serve it over pasta or with some hearty bread.