1 large yellow onion, diced
2 Field Roast Vegan Italian Sausage (cut into bite size pieces) 
12 ounces mushrooms, chopped
28 ounce can of diced tomatoes
28 ounce can of tomato sauce
1 can of tomato paste
¾ cup of black olives, sliced
2 tsp, Himalayan Salt 
1 Tbsp dried basil
2 Tbsp Italian seasoning
2 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1/2 tsp black pepper
¼ tsp cayenne pepper
1 Tbsp minced garlic (heaping)


Add all ingredients to your crock-pot and cook on high for 4 hours, or until onions are soft and flavors are blended (crock-pot cook times may vary.)  We also find that spaghetti is even yummier the second day! Serve over your favorite noodles (we like DeBoles Gluten Free Rice noodles) with your choice of sides. A green salad and garlic bread are our favorite additions.

My Inspired Life

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