"Serve this meatless, chunky marinara sauce from scratch with veggie-wheat pasta. You can freestyle the marinara sauce with whatever vegetables you would like to use. I also use black beans as a meat substitute for texture."
Combine Roma tomatoes, 1 cup water, diced tomatoes, and tomato paste in a Dutch oven over medium-low heat. Simmer for 45 minutes. Add remaining water, black beans, mushrooms, green bell pepper, onion, celery, garlic, olive oil, fennel seeds, bouillon, parsley, basil, and Italian seasoning. Simmer over low heat until thickened to desired consistency, about 45 minutes more. Season with salt and pepper.