Leeks Vegetarian

Leek and cricket spaghetti sauce

Name: Leek and cricket spaghetti sauce
Prep time: 1 h 15 min
Cook time: 1 h
Yield: 6
Cuisine: Plats principaux
Ingredients: 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 1 small diced carrot; 1 diced celery branch; 2 chopped garlic cloves; 30 ml (2 tablespoons) of vegetable oil; 175 g (1/2 briquette) of extra firm tofu, finely grated or crumbled in a blender; 125 ml (1/2 cup) of dried coral lentils; 1 can of 796 ml of italian diced tomatoes (with their juice); 1 can of 398 ml of tomato sauce; 30 ml (2 tablespoons) of maple syrup or brown sugar; 15 ml (1 tablespoon) of dried basil; 15 ml (1 tablespoon) of dried oregano; 90 ml (6 tablespoons) of crickets powder

Rate this recipe

Author: Geneviève Arbour Dt. P.

Keep screen on

Preparation 15

Baking 60

Portions 6

Freezing Yes

Budget

Ingredients Preparation

Ingredients

1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
1 small diced carrot
1 diced celery branch
2 chopped garlic cloves
30 ml (2 tablespoons) of vegetable oil
175 g (1/2 briquette) of extra firm tofu, finely grated or crumbled in a blender
125 ml (1/2 cup) of dried coral lentils
1 can of 796 ml of italian diced tomatoes (with their juice)
1 can of 398 ml of tomato sauce
30 ml (2 tablespoons) of maple syrup or brown sugar
15 ml (1 tablespoon) of dried basil
15 ml (1 tablespoon) of dried oregano
90 ml (6 tablespoons) of crickets powder

Preparation

Side-by-side mode

In a large cauldron, fry leeks, carrot, celery and garlic in oil at medium-high until tender, for about 10 minutes.
Add all remaining ingredients except cricket powder and mix well.
Cover and simmer at medium-low heat for 30 minutes. Mix it up from time to time while cooking and reduce the temperature if the sauce seems to glue.
Remove the lid and continue cooking at low heat for 15 to 20 minutes.
When cooking is finished, add cricket powder, mix well and serve.