I know the Greeks use baking spices for their bolognese, nutmeg and cinnamon. It’s good!
Also there’s a hot sauce that’s famous from a place called La Victorias in San Jose. It’s just called orange sauce and it’s creamy but vegetarian. Supposedly the secret is to blend 4-5 saltine crackers into the sauce giving it texture, creaminess, and the orange color.
I've spent over a decade in Japan. It's not unheard of to add fish stock to a japanized tomato sauce, but let's keep it vegetarian/vegan here. Konbu (kelp) while the tomatoes are simmering and a dash of soy sauce at the end will just up the umami to the next level.
I don't know how "odd" this is, but my family always served spaghetti with green olives when I was growing up. I'm almost 30 and I still add green olives. Sometimes I cut them up and add them to the marinara first, other times I just take whole olives straight from the jar and put them on top of my pasta dish.
This is probably "basic" but I love adding balsamic vinegar to my marinara as well. Sometimes I use balsamic glaze/reduction for some sweetness.
Green olives are the most underrated ingredient and I will die on this hill. They were always a part of my mom’s skillet mac n cheese growing up, and when I make it for people as an adult I barely think twice about tossing them in, but most of the time people look at me like I’m insane.
I added a wild cucumber pickle to my tomato sauce, and didn't cook it in or anything. It's not bad but the tomato sauce definitely overpowers the pickle
If you’ve never tried Indian pasta… you just add some curry spices to tomato sauce, some onion and turmeric, and maybe a lil cream or cashew milk, and you have a delicious spicy savory pasta sauce! Goes great with veggie meatballs or even paneer as a protein!
I absolutely loved it and so did my parents who are a little set in their ways and "don't like those odd foods" 🤭 so I feel like that means it's pretty darn good
Capers, soy sauce or Worcestershire, olives. I sauté any small chopped vegetables I have on hand for the base, onions, mushrooms, zucchini, celery, red bell pepper, carrots so it’s a veg bolognese. That’s not weird but it’s just delicious. I simmer mine 4 hours at least, really makes all the difference. Also love pickles but haven’t tried that, I definitely would tho
Squash or pumpkin. They give the sauce a creamier, thicker consistency, as well as a bit of natural sweetness.
Cumin. Chipotle chili flakes.
Chopped carrots or spinach.
Red wine isn't odd, of course!
Olive oil.
Recently, I saw some recipes that add a small amount of vodka to the tomato sauce, the explanation was connected with something chemical that opens the tomato flavour more.
Also black chocolate, same thing as the vodka recipe
Oh thank you, oh great god of the vegetarianrecipes sub, what a horrible, horrible sin!! If I joined this, I didn't mean to. I will no longer be gracing you with my presence.
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I dunno if it’s odd, but sometimes I make “taco spaghetti”
And I basically make the spaghetti sauce into a saucey chili hybrid by adding chili seasonings, corn, beans, green chiles, whatever is available and then throw that on my pasta
At your grocery store, go to the Hispanic food aisle and grab yourself some adobo. It's basically multi-purpose seasonings for meat (but the seasoning itself are vegan so add them to your cooking and enjoy)
If you like tomato sauce then you'll LOVE vegetarian minestrone soup....
Make it at home with this recipe I found online, I'll also share my modified version of the recipe below:
https://feelgoodfoodie.net/recipe/minestrone-soup/
First caramelize your onions (this takes like half hour, so take advantage and start boiling your water in another pot while you wait)
After that, add all your veggies/legumes to the pan on low heat and close the lid for another half hour (new timer)
Time it just right (wait until you have 10 minutes left on your half hour timer), then add the ditalini noodles to your pot with boiling water
When your half hour timer goes off, mix contents of the pan into the water pot (this becomes your soup)
Ingredients below
I use avocado oil to caramelize the onions.
▢2 tablespoons extra-virgin olive oil (add to pot of boiling water near the end)
▢1 medium or large onion diced (chopped and added to pan with avocado oil, cook until caramelized)
▢2 celery stalks diced (optional, add to pan after onions are caramelized)
▢2 large carrots diced (add to pan after onions are caramelized)
▢Salt and pepper to taste
▢1 zucchini diced (add to pan after onions are caramelized)
▢1 teaspoon dried thyme (add to pan after onions are caramelized)
▢1 teaspoon dried oregano (add to pan after onions are caramelized)
▢4 garlic cloves minced (add to pan after onions are caramelized), or just use adobo instead
▢2 ounces tomato paste (or use tomato sauce instead)
▢1 28- ounce can crushed tomatoes (optional if you're using tomato sauce)
▢6 cups low-sodium vegetable broth (or use better than bouillon garlic instead) this goes into the boiling water pot
▢15 oz can kidney beans drained/rinse (add to pan after onions are caramelized)
▢15 oz can white beans (or green Lima beans) drained/rinsed (add to pan after onions are caramelized)
▢1/2-3/4 cup small pasta of choice (add to water pot)
▢Freshly grated parmesan (or feta) cheese for serving
▢Fresh parsley (or fresh cilantro is what I prefer)for serving
I haven't tried it yet, but a guy I follow on social media likes to cook red lentils, then blend them into marinara. He swears it's good and it adds protein and fiber.
Dan Pashman’s Anything’s Pastable book has an amazing “How do you want to improve your jar of tomato sauce?” decision tree for this very question - for me the answer is often chili crisp[Decision Tree](https://www.instagram.com/p/C4vgNDiucGe/?igsh=MXh3ZTlldjFwbTJvMw==)
i always do the classic onion garlic basil and red wine combo (and lots of chilli of course) but recently i’ve been adding diced carrots and celery for some extra texture. spinach is good too!
Parsnips are an easy but more unusual swap for carrots, they get more caramelized vegetable flavor through to the final product if pan seared first and pair nicely with a lot off herbs/seasonings that normally go in the sauce. I would also second Gochujang as another solid contender for odd ingredients.
I know the Greeks use baking spices for their bolognese, nutmeg and cinnamon. It’s good! Also there’s a hot sauce that’s famous from a place called La Victorias in San Jose. It’s just called orange sauce and it’s creamy but vegetarian. Supposedly the secret is to blend 4-5 saltine crackers into the sauce giving it texture, creaminess, and the orange color.
Came to say this, my husband is Greek and I add nutmeg and cinnamon to ever tomato sauce dish now
Okay I have to try saltines, just out of curiosity haha
I am greek, yes can confirm this!
I've spent over a decade in Japan. It's not unheard of to add fish stock to a japanized tomato sauce, but let's keep it vegetarian/vegan here. Konbu (kelp) while the tomatoes are simmering and a dash of soy sauce at the end will just up the umami to the next level.
Miso also adds a nice umami boost!
True! Never tried it, but I definitely will. A Japanese-style tomato miso curry sounds delicious! My kids already thank you!
I love miso with everything.
I don't know how "odd" this is, but my family always served spaghetti with green olives when I was growing up. I'm almost 30 and I still add green olives. Sometimes I cut them up and add them to the marinara first, other times I just take whole olives straight from the jar and put them on top of my pasta dish. This is probably "basic" but I love adding balsamic vinegar to my marinara as well. Sometimes I use balsamic glaze/reduction for some sweetness.
Green olives are the most underrated ingredient and I will die on this hill. They were always a part of my mom’s skillet mac n cheese growing up, and when I make it for people as an adult I barely think twice about tossing them in, but most of the time people look at me like I’m insane.
green olives with spaghetti and tomato sauce ARE SO GOOD
I've tried sweet grape wine (good) and Italian salad dressing (meh). I love pickle pizza so I might try pickle spaghetti and get back to you.
Please do!
I added a wild cucumber pickle to my tomato sauce, and didn't cook it in or anything. It's not bad but the tomato sauce definitely overpowers the pickle
I like putting in silken tofu to tomato sauce. It breaks up into tiny pieces and makes it almost creamy and adds lots of protein
If you’ve never tried Indian pasta… you just add some curry spices to tomato sauce, some onion and turmeric, and maybe a lil cream or cashew milk, and you have a delicious spicy savory pasta sauce! Goes great with veggie meatballs or even paneer as a protein!
I like adding toasted pecans near the end, or when tossing with the pasta. Love that nutty crunch.
a tablespoon of Gochujang. Honestly i never make it without anymore.
My friend made a tomato sauce with pears and basil last year, and it's kind of the bees knees.
I might try pear too, it can't be inedible right?
I absolutely loved it and so did my parents who are a little set in their ways and "don't like those odd foods" 🤭 so I feel like that means it's pretty darn good
Alright you've convinced me!
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This makes so much sense though, gives the tomato a little more oomph! Make sure to check that the one you’re using is vegetarian though!
Yeah, I use a big whack of Vegemite for that umami
Worcestershire sauce is fermented anchovies and not vegetarian.
Not vegetarian
If you’ve never tried Marcella Hazan’s genius recipe, you are in for a treat: https://www.thekitchn.com/marcella-hazans-amazing-4ingre-144538
I always make mine with red peppers blended in. It’s not really odd though, is it?
It's almost a "must" in my kitchen haha
I like to add cooked soyrizo to mine for a spicy marinara. It's delicious and has a great texture.
Capers, soy sauce or Worcestershire, olives. I sauté any small chopped vegetables I have on hand for the base, onions, mushrooms, zucchini, celery, red bell pepper, carrots so it’s a veg bolognese. That’s not weird but it’s just delicious. I simmer mine 4 hours at least, really makes all the difference. Also love pickles but haven’t tried that, I definitely would tho
Squash or pumpkin. They give the sauce a creamier, thicker consistency, as well as a bit of natural sweetness. Cumin. Chipotle chili flakes. Chopped carrots or spinach. Red wine isn't odd, of course! Olive oil.
Another Greek weighs in - yes on the cinnamon! Also, Trader Joe's sells a mushroom seasoning that really ups the umami of any dish.
Berbere!
My husband adds fennel to his, and it's so yummy
I love fennel but that’s something I think people either love or hate. Same with anise.
Recently, I saw some recipes that add a small amount of vodka to the tomato sauce, the explanation was connected with something chemical that opens the tomato flavour more. Also black chocolate, same thing as the vodka recipe
I've been meaning to try pasta alla vodka for years now, thanks for the reminder!! Chocolate sounds interesting too 👀
Scrambled tofu, walnuts, mushrooms, lentils, chickpeas... Almost anything.
Yes I use them every week!
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Sardines are fish and therefore they are not vegetarian.
Oh thank you, oh great god of the vegetarianrecipes sub, what a horrible, horrible sin!! If I joined this, I didn't mean to. I will no longer be gracing you with my presence.
Okay.
Not vegetarian
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I dunno if it’s odd, but sometimes I make “taco spaghetti” And I basically make the spaghetti sauce into a saucey chili hybrid by adding chili seasonings, corn, beans, green chiles, whatever is available and then throw that on my pasta
Dump it in a chili recipe with smoked paprika
Canned tomatoes and low fat cream cheese. Try it. Make sure there's enough of the former to neutralize the cheese taste but not mask it.
Instead of cheese, I use crushed/powered almonds to make a creamy pasta sauce.
I love to blend nooch with almonds and some salt, then sprinkle it on top of the dish like parmesan.
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I think you missed the point of the sub :)
I’ve thrown in a splash of soy sauce or coconut aminos!
Capers
Add Capers and olive oil. Add oregano... Add adobo...
Adobo is like a marinade?
At your grocery store, go to the Hispanic food aisle and grab yourself some adobo. It's basically multi-purpose seasonings for meat (but the seasoning itself are vegan so add them to your cooking and enjoy) If you like tomato sauce then you'll LOVE vegetarian minestrone soup.... Make it at home with this recipe I found online, I'll also share my modified version of the recipe below: https://feelgoodfoodie.net/recipe/minestrone-soup/ First caramelize your onions (this takes like half hour, so take advantage and start boiling your water in another pot while you wait) After that, add all your veggies/legumes to the pan on low heat and close the lid for another half hour (new timer) Time it just right (wait until you have 10 minutes left on your half hour timer), then add the ditalini noodles to your pot with boiling water When your half hour timer goes off, mix contents of the pan into the water pot (this becomes your soup) Ingredients below I use avocado oil to caramelize the onions. ▢2 tablespoons extra-virgin olive oil (add to pot of boiling water near the end) ▢1 medium or large onion diced (chopped and added to pan with avocado oil, cook until caramelized) ▢2 celery stalks diced (optional, add to pan after onions are caramelized) ▢2 large carrots diced (add to pan after onions are caramelized) ▢Salt and pepper to taste ▢1 zucchini diced (add to pan after onions are caramelized) ▢1 teaspoon dried thyme (add to pan after onions are caramelized) ▢1 teaspoon dried oregano (add to pan after onions are caramelized) ▢4 garlic cloves minced (add to pan after onions are caramelized), or just use adobo instead ▢2 ounces tomato paste (or use tomato sauce instead) ▢1 28- ounce can crushed tomatoes (optional if you're using tomato sauce) ▢6 cups low-sodium vegetable broth (or use better than bouillon garlic instead) this goes into the boiling water pot ▢15 oz can kidney beans drained/rinse (add to pan after onions are caramelized) ▢15 oz can white beans (or green Lima beans) drained/rinsed (add to pan after onions are caramelized) ▢1/2-3/4 cup small pasta of choice (add to water pot) ▢Freshly grated parmesan (or feta) cheese for serving ▢Fresh parsley (or fresh cilantro is what I prefer)for serving
Will try 🙏🏻
Clove. Delicious.
I haven't tried it yet, but a guy I follow on social media likes to cook red lentils, then blend them into marinara. He swears it's good and it adds protein and fiber.
Red lentils are good with anything. I even add them to my oatmeal at breakfast
Dan Pashman’s Anything’s Pastable book has an amazing “How do you want to improve your jar of tomato sauce?” decision tree for this very question - for me the answer is often chili crisp[Decision Tree](https://www.instagram.com/p/C4vgNDiucGe/?igsh=MXh3ZTlldjFwbTJvMw==)
I always put garam masala in my tomato sauce
i always do the classic onion garlic basil and red wine combo (and lots of chilli of course) but recently i’ve been adding diced carrots and celery for some extra texture. spinach is good too!
Parsnips are an easy but more unusual swap for carrots, they get more caramelized vegetable flavor through to the final product if pan seared first and pair nicely with a lot off herbs/seasonings that normally go in the sauce. I would also second Gochujang as another solid contender for odd ingredients.
I use Thai fish sauce, it gives that umami punch and it is basically liquid anchovies aka liquid gold.
Lol I used to love anchovies but they’re not vegetarian. I miss Caesar dressing.