This versatile veggie sauce is oh-so-yummy, packed full of wholesome vegetables and wholefood goodness. You can literally use any vegetables you may have left in the freezer, and serve as is in big soft chunks (great for self feeding) or blitz up to make a smooth sauce to serve on it’s own or transform into other delicious dishes.

1 tbsp olive oil or rice bran oil

1 onion, finely diced

1 garlic clove, crushed and chopped

1 large carrot, diced

1 cup pumpkin, diced

1 tbsp salt reduced tomato paste

1 zucchini, diced

1/2 cauliflower, diced

6 mushrooms, diced

6 large ripe tomatoes, diced, or a tin of chopped tomatoes

1/3-1/2 cup water

1/2 tsp dried oregano

1 small handful of basil


Gently heat the oil in a saucepan, and add the onion, garlic, carrot and pumpkin. Cook and stir until the onion is translucent. Add the tomato paste and the remaining ingredients (except the basil), bring to a slow simmer, and cook covered for 30 mins until all the veggies are tender. Serve as is, or puree with a stick blender or food processor until smooth. Delicious!

To serve: add cooked, wholemeal pasta and parmesan.

Add mini meatballs for a protein addition.

Or add canellini beans to make your own delicious baked beans (see recipe here).