Leeks and crickets spaghetti sauce recipe 4847 39598de6-e0a0-4f9b-b988-5cf9681d609e Geneviève Arbour Dt. P. Geneviève Arbour Dt. P. 5/14/2021 1:59:20 p.m. 0 0 75 6 2 Plats principaux Comfort food Sauces, dips and broths Leeks Vegetarian
Leeks and crickets spaghetti sauce

Leeks and crickets 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.

Leeks and crickets spaghetti sauce

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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