Japanese Style Tomato-Free Pasta Sauce

Ingredients, if you can’t have some of these ingredients, maybe experiment with some of the replacements we have in this section:-

3 cups water

1 1/2 pounds carrots, cut into large pieces

3 large beets, diced

3 stalks celery, cut into large pieces

2 bay leaves

2 tablespoons red kome miso

4 cloves garlic

2 tablespoons olive oil

1 teaspoon oregano

1/2 teaspoon basil

2 tablespoon arrowroot (or kuzu), dissolved in 1/4 cup water

Any spare Kief


In a pan, add water, vegetables, bay leaves, and miso. Cover and boil until very soft (15 to 20 minutes). Puree vegetables, using leftover broth as needed. Return to pot. Sauté garlic and add the sauce along with olive oil, basil, oregano, arrowroot and Kief. Simmer for an additional 15 to 20 minutes. Season to taste.

Makes 8 servings.

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