Bubbling, simmering red sauce...

Ah, here's what I meant when I dreamt of bubbling simmering red sauce! I've concocted vegan versions of this before and while interesting, lacked that creamy...something.

Well, the answer was quite simple and really if you think about it, obvious. Mayonaise. Or rather, Veganaise. This recipe is from The Ultimate Uncheese Cookbook by Jo Stepaniak. When the veganaise is blended with tofu, garlic, fresh basil & salt & pepper, it becomes the perfect warm creamy filling. It was so rich and decadent!


And truly, this is better with the tang that the red sauce brought to the dish.

(But alas for those of us that count our points on The Program, it's a tease. Three shells and I'm out more than a quarter of my day's allotment. But I think I got the basics now, so next I'll experiment with different fillings or using the filling in different dishes. Like lasagne! Stay tuned...)