Mmm mmmm good!

So as you may know, we are going vegan around our house. I made the most delicious and nutritious spaghetti sauce this week and a friend asked me to post the recipe. So here goes:
First, I steamed a bag of baby carrots for 11 minutes and then blended with some water in my blender to make a nice puree. I sectioned it into 1/2 c. baggies and froze all but one. Then I steamed 2 yellow squash , cut into 1 inch pieces, for 7 minutes and blended them (with no water) in my blender, sectioning off the same as the carrots and saving out all but one.
Then I made my sister Liz's spaghetti sauce recipe:
Saute a couple of cloves of garlic and 1/2 onion in a pan sprayed lightly with Pam. If your family likes bell peppers then saute a chopped one at this time. Then add
2 26 oz. cans tomato sauce
1 can tomato paste
To taste:
oregano
basil
italian seasoning
garlic salt (a little)
pepper (a lot)
Add the pureed veggies and simmer for a long time (I did for 45 minutes. Not sure you need to simmer for quite this long). You seriously cannot even taste the extra veggies, but just knowing that this sauce is a power punch of health makes it taste extra delicious!