Easy Vegan Pink Sauce
1 jar favorite tomato sauce (or make your own)
1 clove garlic
1/2 cup soy or rice milk (plain is preferred, but vanilla works, and leaves no vanilla taste)
2tablespoon vegan parmesan cheese
2 or 3 basil leaves, cut into strips, do not minced or chopped
1tablespoon olive oil
salt and pepper to taste
crushed red pepper to taste
variation: one block extra firm tofu, pressed dried and crushed.
Sauté garlic in pan until golden, but not brown. Keep flame at medium to low heat. Add tomato sauce and 1/2 of milk (some jar sauces are thinner then others, you may not need all the milk). Let simmer until hot, and sprinkle in cheese.
At this point, you may need to add some more milk if the sauce is not pink enough. Simmer for a few minutes. Add Salt and pepper, and crushed red pepper if desired. You can add more parm. cheese if you like to, for more flavor and thickness. Add basil. SERVE!
VARIATION: If using tofu add tofu after garlic and continue with recipe.