Spaghetti Vegan Style
From: Jeanne Lee - Mesa, Arizona, USA

Adapted from my mother's family recipe. The meat is omitted, and vegetables, mushrooms and Tofu and Honey-style sweetener has been added.

• One 12 Ounce Can Tomato Paste
  
• Three 8 Ounce Cans Tomato Sauce
  
• 3 1/2 Cups Water
  
• 2 Cloves Garlic, Minced
  
• 1/2 Tsp Basil
  
• 1/2 Tsp Oregano
  
• 1/4 Tsp Rosemary
  
• 2 Bay Leaves or 1/2 Tsp flakes
  
• 2 Cups Fresh Parley or 1 Tsp Parsley Flakes
  
• 2 Tbls Honey-style sweeter
  
• Salt and Pepper to taste
  
• 2 to 4 Cups Mushrooms
  
• Tofu, Crumbled

Put ingrediants, except whole Bay Leaves and Tofu, in large Soup Pan. Mix well with hand mixer.

Add Bay Leaves and Crumbled Tofu. Bring to boil. Reduce heat and cook on low for 3 hours.

Bring 3 quarts of water to boil, in large pan. Add spaghetti to boiled water and cook according to directions on the package. Serve spaghetti either mixed with the sauce before hand, or separate, allowing diners to pour their own sauce on the spaghetti.

Can use the sauce for lasagna too.