This recipe is made using a product called “Veggie Ground Round”, by Yves. I’m sorry about the vague amounts – I’m new to the art of developing recipes!

1 zucchini
mushrooms (as many as you want)
1/4 red pepper (optional)
crushed tomatoes
tomato paste
Yves ground round
1/4 tsp. each of salt, pepper, basil
1/8 tsp. each of tarragon and thyme
oil

Sauté mushrooms in 1 tsp. oil in a skillet, until all moisture has evaporated (can take 10-15 minutes)

Remove mushrooms from the skillet. Add more oil if needed, and sauté the zucchini and pepper (if using), until beginning to brown.

Add tomatoes and herbs. (**As far as how much of the can of tomatoes, you will have to judge depending on the size of your skillet – the ground round still has to be added so make sure you will have enough room)

Add tomato paste, if needed, to thicken the sauce. Add Yves ground round and cooked mushrooms.

Simmer for a few minutes, covered, until completely heated.

Enjoy! I have enjoyed this sauce alot, over brown rice or pasta. You may notice the absence of onions and garlic – my stomach cannot tolerate either – feel free to add them on your own.

This recipe was contributed by Linda from the Radiant Recovery Community Forum.