1. Heat the olive oil in a large skillet over medium heat. 2. Saute the onion, celery and mushrooms 5 minutes, or until just tender. 3. Mix in the green pepper and veggie crumbles, and saute 5 minutes more, until the pepper is tender. Mix in the garlic and paprika. 4. Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, caraway seeds and tomato puree. Bring the mixture to a boil. Reduce heat to low, and simmer 25 minutes, until thickened. 5. Just before serving, stir in the sugar, and season with salt and pepper. 6. Serve with egg noodles or rice. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
