Meatless Red Sauce

29 oz can crushed tomatoes
29 oz can tomato sauce
6 oz can tomato paste
1 cup water
2 cans (2.5 oz) sliced ripe olives, drained
6 (Chef Paul's) Portabella veggie burgers, thawed (NOTE: this particular brand does contain some dairy. You can use other veggie burger brands but pick one with a mild flavor so that it doesn't over power the flavors of the sauce ingredients).
3/4 large onion, thinly sliced
1 large zucchini, thinly sliced
1 8 oz pkg. fresh mushrooms, trimmed of stems, and thinly sliced
1/4 tablespoon crushed garlic
olive oil
lemon pepper
salt to taste

In a large pan, combine the crushed tomatoes, tomato sauce, tomato paste, water, garlic, and sliced olives. Set cooking temperature on "low", stirring frequently (to prevent scorching).

In a fry pan, heat the olive oil and brown the onions gently until they are golden and slightly translucent. Drain the grease, then combine with your sauce mixture.

Using paper towels, press the water out of the thawed veggieburgers, then crumble the veggie burgers into very small bits. Heat the olive oil in your pan, then brown the veggie burger-bits to a lovely golden brown. Drain fat, then add this to your sauce.

Place the mushroom and zucchini slices in a microwave-safe pan. Sprinkle with some lemon pepper, then microwave for 3 minutes. Alternatively, you can sauté the vegetables in olive oil until the zucchini becomes slightly translucent (don't overcook). Add the vegetables into the sauce.

Set burner to medium high, stirring the sauce constantly until you see it bubble. Turn down the heat, and continue to stir on a medium-low burner for 4 minutes.

Serving suggestions: this sauce goes perfectly with pasta, or over French bread. Enjoy!