Leek and cricket spaghetti sauce
15
60
6
Yes
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1 small diced carrot
- 1 diced celery branch
- 2 chopped garlic cloves
- 30 ml (2 tablespoons) of vegetable oil
- 175 g (1/2 briquette) of extra firm tofu, finely grated or crumbled in a blender
- 125 ml (1/2 cup) of dried coral lentils
- 1 can of 796 ml of italian diced tomatoes (with their juice)
- 1 can of 398 ml of tomato sauce
- 30 ml (2 tablespoons) of maple syrup or brown sugar
- 15 ml (1 tablespoon) of dried basil
- 15 ml (1 tablespoon) of dried oregano
- 90 ml (6 tablespoons) of crickets powder
Preparation
Side-by-side mode
- In a large cauldron, fry leeks, carrot, celery and garlic in oil at medium-high until tender, for about 10 minutes.
- Add all remaining ingredients except cricket powder and mix well.
- Cover and simmer at medium-low heat for 30 minutes. Mix it up from time to time while cooking and reduce the temperature if the sauce seems to glue.
- Remove the lid and continue cooking at low heat for 15 to 20 minutes.
- When cooking is finished, add cricket powder, mix well and serve.
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