Please don't let the word VEGAN scare you off--there's just no meat or cheese--but the flavor is abundant! This is guaranteed to be a hit even among meat-lovers! And the ingredient list is simple as well as flexible.
1 Green Bell Pepper
1 Large Onion
3 Cloves Garlic
6 or more mushrooms
1 Can Black Olives
1 Can Diced Tomatoes
2 Cans Tomato Sauce
When I say the ingredients are flexible, I really mean it. If you have dried onions or sun dried tomatoes (these are both just sliced and dehydrated), use them. If you want to add tomato paste, go for it. You can also add Basil to your spice list (I was just currently out).
Add 2 Tablespoons olive oil to large pan and turn on medium high. Add chopped onions and bell pepper.
Stir with wooden spoon until caramelized (that just means burnt a little). You can add a pinch of sucanat or sugar to speed up the process.
Add Garlic and saute for only about a minute.
Next add the mushrooms and stir for a couple of minutes--just until they become limp.
Olives are next.
By this time it's starting to smell really good!
Add diced tomatoes
And tomato sauce. Stir and simmer uncovered.
Add Italian seasoning to taste (I start out with about a Tablespoon) and salt and pepper. I also like about 1/2 teaspoon of cayenne pepper, but then, I like things with a bite!
Continue to simmer uncovered while you prepare your spaghetti noodles. This will help the sauce to thicken and mature. If you think you need tomato paste, you can add that now, too.
I didn't have French bread, and didn't feel like making any since I already had baked some whole wheat rolls earlier. I sliced the rolls into little bread-like slices and added fresh parsley and garlic to melted butter and spread over the top. A few minutes on watchful broil, and, wow, so good. I even forgot to add salt, and realized afterward that I didn't need it.
Sprinkle nutritional yeast, Parmesan, or vegan cheese on top and enjoy!