Vegan Spaghetti Sauce

Vegan Spaghetti Sauce

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Vegan Spaghetti Sauce is a rich, hearty, and flavorful tomato-based sauce crafted entirely from plant-based ingredients. This Plant-Based Italian Classic is perfect for topping pasta, layering in lasagna, or pairing with veggie noodles, delivering authentic Italian comfort without meat or dairy. Easy to make and endlessly customizable, this sauce is ideal for cozy dinners or meal prep.

Why You’ll Love Vegan Spaghetti Sauce

This Vegan Spaghetti Sauce recipe is a standout Plant-Based Italian Classic:

  • Bold Flavor: Slow-simmered tomatoes and herbs create a deep, satisfying taste.
  • Versatile: Perfect for pasta, pizza, or casseroles.
  • Budget-Friendly: Made with simple, wholesome ingredients.
  • Meal Prep Star: Tastes even better the next day.
  • I made this for a family dinner, and it was the ultimate Plant-Based Italian Classic hit!

Ingredients for Vegan Spaghetti Sauce

Here’s what you’ll need for Vegan Spaghetti Sauce (serves 4–6):

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium carrot, finely chopped (optional, for sweetness)
  • 1 (28 oz/800g) can crushed tomatoes or tomato puree
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp red pepper flakes (optional, for heat)
  • 1 bay leaf (optional)
  • Optional: 1 cup plant-based ground “meat,” cooked lentils, or 8 oz (225g) sliced mushrooms
  • Optional: fresh parsley or basil for garnish

Ingredient Tips:

  • Tomatoes: Crushed tomatoes provide a smooth base; puree works for a thicker sauce.
  • Carrot: Adds natural sweetness; grate finely for faster cooking.
  • Herbs: Fresh herbs can replace dried; use 1 tbsp fresh for 1 tsp dried.
  • Protein: Lentils or mushrooms add heartiness; sauté mushrooms first for flavor.
  • Equipment: Large saucepan, wooden spoon, cutting board, knife.

Directions for Vegan Spaghetti Sauce

Let’s create this delicious Vegan Spaghetti Sauce!

Sauté Aromatics

In a large saucepan, I heat 2 tbsp olive oil over medium heat. I add 1 chopped onion and optional 1 chopped carrot, cooking for 5–7 minutes until soft. I stir in 3 minced garlic cloves and cook for 1 minute until fragrant.

Add Tomatoes and Herbs

I stir in a 28 oz can of crushed tomatoes, 2 tbsp tomato paste, 1 tsp oregano, 1 tsp basil, ½ tsp salt, ¼ tsp black pepper, optional ¼ tsp red pepper flakes, and an optional bay leaf for this Vegan Spaghetti Sauce recipe.

Simmer

I reduce the heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, to thicken the sauce and meld the flavors.

Add Protein (Optional)

For extra texture, I stir in 1 cup plant-based ground “meat,” cooked lentils, or 8 oz sautéed mushrooms during the last 10 minutes of simmering.

Adjust and Serve

I remove the bay leaf, taste, and adjust seasoning as needed. I serve the sauce over cooked pasta, garnished with fresh parsley or basil if desired.

Nutrition

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 4–6
  • Calories: ~90 kcal per serving (without protein add-ins)
  • Macros per Serving: 20g carbs, 3g protein, 4g fat, 4g fiber

Variations for Vegan Spaghetti Sauce

Try these twists on Vegan Spaghetti Sauce:

  • Chunky Veggie: Add 1 cup chopped zucchini, bell peppers, or spinach for nutrition.
  • Creamy: Stir in ¼ cup coconut milk or cashew cream for a velvety texture.
  • Spicy: Increase red pepper flakes to ½ tsp or add a diced chili.
  • Mushroom Umami: Sauté mixed mushrooms (e.g., cremini, shiitake) with onions.
  • Smoky: Add ½ tsp smoked paprika or a dash of liquid smoke for depth.

Storage

I store Vegan Spaghetti Sauce in an airtight container in the refrigerator for up to 5 days. To reheat, I warm it in a saucepan over medium heat or microwave in 30-second bursts. For freezing, I store in a freezer-safe container for up to 3 months, thawing overnight in the fridge before reheating.

Serving Ideas

Make your Vegan Spaghetti Sauce a star Plant-Based Italian Classic:

  • Classic: Serve as a Plant-Based Italian Classic over spaghetti or penne.
  • Garnish: Sprinkle with fresh basil, parsley, or vegan Parmesan.
  • Pairing: Enjoy with garlic bread, a green salad, or red wine.
  • Presentation: Serve family-style in a large bowl or plate individually.
  • Occasion: Perfect for cozy dinners, meal prep, or potlucks.

FAQs

Have questions about Vegan Spaghetti Sauce? Here are answers to common queries:

Can I use fresh tomatoes instead of canned?
Yes, peel and cook down 2 lbs fresh tomatoes for a similar texture, simmering longer.

Is this sauce gluten-free?
Yes, it’s naturally gluten-free; pair with gluten-free pasta if needed.

Can I make this sauce oil-free?
Sauté onions and garlic in water or vegetable broth instead of oil.

What’s the best protein to add?
Lentils, crumbled tofu, or vegan ground “meat” add great texture.

Can I make this ahead of time?
Yes, the flavor deepens over time, making it perfect for meal prep.

How do I thicken the sauce?
Simmer uncovered longer or add an extra 1 tbsp tomato paste.

Is this sauce kid-friendly?
Make it mild by omitting red pepper flakes or blending for a smooth texture.

Can I blend the sauce?
Yes, use an immersion blender or regular blender (carefully) for smoothness.

What herbs go best with this?
Oregano, basil, parsley, thyme, or bay leaf enhance the tomato flavor.

What should I serve this with?
Try spaghetti, zucchini noodles, lasagna, or as a pizza sauce base.

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Conclusion

Vegan Spaghetti Sauce is a timeless classic with a plant-based twist that doesn’t skimp on flavor or comfort. It’s easy to make, budget-friendly, and a guaranteed crowd-pleaser. Whether you enjoy it chunky or smooth, simple or protein-packed, this Plant-Based Italian Classic is a must-have in any vegan kitchen.

Vegan Spaghetti Sauce

Vegan Spaghetti Sauce

Vegan Spaghetti Sauce is a rich and hearty tomato-based sauce made with simple plant-based ingredients. Perfect for serving over your favorite pasta for a comforting and satisfying meal.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 90 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 carrot finely grated or chopped
  • 1 celery stalk finely chopped
  • 1 can 28 oz crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sugar optional, to balance acidity
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 cup water or vegetable broth as needed for consistency
  • Fresh basil for garnish (optional)

Instructions
 

  • Heat olive oil in a large saucepan over medium heat. Add chopped onion, carrot, and celery. Sauté for 5–7 minutes, until softened.
  • Stir in the garlic and cook for 1 more minute.
  • Add the crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and red pepper flakes (if using). Stir well to combine.
  • Reduce heat and simmer for 20–30 minutes, stirring occasionally. Add water or broth as needed to reach desired consistency.
  • Taste and adjust seasoning, adding sugar if needed to balance the acidity.
  • Serve hot over cooked pasta and garnish with fresh basil, if desired.

Notes

  • For a chunky sauce, add chopped mushrooms, zucchini, or bell peppers.
  • Blending the sauce creates a smoother texture if preferred.
  • This sauce can be made ahead and refrigerated for up to 5 days or frozen for 3 months.

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Keyword Vegan

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