We come pre-built with a TON of instinct that initially drives our behaviour but we can override those with some information and effort by our big brains.
Perhaps I should have said it differently. After decades of being a vegetarian, I went plant-based for the environment, then fairly quickly went vegan, because I started caring about animals a lot more.
I don’t know if that’s just as obvious, but I was definitely surprised.
I usually do a double batch once a month (more or less, depends on how quick we use it) and it fills up 3 32 oz mason jars with 4-8 oz extra. It's amazing on pasta, pizza, eggs, burgers, meatballs, pretty much anything that's good with tomato. Cheaper and tastier than buying jarred tomato sauce by far, plus you can make it as chunky or smooth as you want by how much you blend it. Only costs a few bucks to make too.
If you cut out all of the pastas that have eggs, cheese, butter, milk, meat, shellfish, or fish (anchovies) then you’re cutting out the vast majority of restaurant pastas and the majority of pasta recipes you’ll find in recipe books unless they’re specifically vegan (restaurants or books).