Vegan Marinara Sauce Recipe for Easy Homemade Pasta

There’s something magical about a simmering pot of marinara sauce—the aroma of garlic and herbs, the rich tomato flavor, and the sense of comfort it brings to any meal. If you’re searching for a vegan marinara sauce recipe that’s both simple and bursting with authentic Italian flavor, you’re in the right place.

This recipe is a staple in my plant-based kitchen, and it never fails to impress. Whether you’re tossing it with pasta, spooning it onto pizza, or using it as a dip, this sauce delivers all the classic tastes you love—without any animal products.

What makes this recipe extra special is its versatility and ease. You don’t need fancy ingredients or hours of simmering.

In less than an hour, you’ll have a robust, homemade sauce that’s better than anything from a jar. Plus, it’s naturally gluten-free, oil-free optional, and can be customized to your taste preferences.

Let’s dive into the secrets of making the best vegan marinara sauce right at home!

Why You’ll Love This Recipe

• Simple ingredients: Everything you need is easy to find and likely already in your pantry.
• Quick and easy: Ready in under an hour, with minimal prep and effort.
• Rich, authentic flavor: Fresh garlic, herbs, and tomatoes meld together for a sauce that tastes like it simmered all day.
• Versatile: Use on pasta, pizza, as a dipping sauce, or in casseroles like vegan lasagna.
• Allergy-friendly: Naturally vegan, gluten-free, nut-free, and soy-free.
• Freezer-friendly: Make a big batch and store for busy weeknights.
• Customizable: Adjust herbs, add veggies, or make it spicy—your sauce, your way!

Ingredients

Equipment

• Large saucepan or Dutch oven
• Wooden spoon or spatula
• Cutting board
• Sharp chef’s knife
• Can opener
• Ladle (for serving)
• Measuring cups and spoons
• Blender or immersion blender (optional, for smooth sauce)

Instructions

1. Prep your vegetables.

   Dice the onion and mince the garlic. Gather all your ingredients so they’re ready to go.

2. Sauté the aromatics.

   Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until it softens and turns translucent—about 5-7 minutes.

   For oil-free: Use 2-3 tbsp water or vegetable broth instead of oil.

3. Add garlic and tomato paste.

   Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning. Stir in the tomato paste and let it cook for another 2 minutes to deepen the flavor.

4. Add the tomatoes and seasonings.

   Pour in the crushed tomatoes and stir well to combine. Add dried oregano, dried basil, crushed red pepper flakes (if using), salt, black pepper, and sugar.

   Mix thoroughly.

5. Simmer the sauce.

   Bring the sauce to a gentle simmer. Reduce the heat to low, cover with a lid slightly ajar, and let it cook for 30-40 minutes, stirring occasionally.

   This allows the flavors to meld and the sauce to thicken.

   The longer the simmer, the richer the flavor. Stir every 10 minutes to prevent sticking.

6. Taste and adjust.

   After simmering, taste your sauce. Adjust salt, pepper, or sugar as needed.

   If you prefer a smoother texture, use an immersion blender to blend until smooth, or leave it chunky for a rustic feel.

7. Add fresh basil.

   Stir in a handful of torn fresh basil leaves right before serving for a burst of freshness and classic Italian aroma.

8. Serve and enjoy!

   Ladle the sauce over your favorite pasta, use as pizza sauce, or let it cool and store in jars for later.

Tips & Variations

• Add veggies: Want more nutrition? Finely dice carrots, celery, or bell peppers and sauté with the onions for extra flavor and vitamins.
• Make it spicy: Double the red pepper flakes or add a pinch of cayenne for a kick.
• Herb swap: Try fresh thyme, rosemary, or parsley for different herbal notes.
• Chunky or smooth: Use a blender for a uniform texture, or leave it chunky for a rustic, homemade feel.
• Oil-free version: Sauté veggies in water or broth for a lighter sauce.
• Umami boost: Add a splash of balsamic vinegar or a teaspoon of soy sauce for deeper flavor.
• Double batch: This recipe freezes beautifully. Make extra and store in airtight containers for up to 3 months.

“Homemade marinara is always better the next day—the flavors continue to develop overnight!”

Nutrition Facts

Nutrition values are approximate and may vary depending on brands and exact ingredients used.

Serving Suggestions

• Pasta perfection: Toss with spaghetti, penne, or your favorite noodle. Add roasted veggies or vegan meatballs for a hearty meal.
• Homemade pizza: Spread on your favorite dough and top with plant-based cheese and veggies.
• Dipping sauce: Serve warm with garlic bread, breadsticks, or homemade vegan tortillas.
• In casseroles: Layer in vegan lasagna or baked ziti for rich, saucy flavor.
• On sandwiches: Spoon onto vegan meatball subs or grilled veggie sandwiches for extra moisture and taste.
• Meal prep: Portion into jars and freeze for quick weeknight dinners.
• Global twists: Try it as a base for shakshuka or as a dipping sauce for Indian-style veggie quesadillas.

For more plant-forward inspiration, check out our Vegan Cuban Recipes or pair this sauce with a cozy Vegan Slow Cooker Recipe for a complete meal.

Conclusion

Homemade vegan marinara sauce is a game-changer for anyone who loves bold, comforting flavors and wholesome ingredients. With just a handful of pantry staples, you can create a sauce that’s worlds above anything store-bought—full of fresh garlic, herbs, and that deep tomato richness only slow cooking can achieve.

This recipe is perfect for busy weeknights, special occasions, or whenever you crave a taste of Italy in your own kitchen.

Whether you’re new to vegan cooking or a seasoned plant-based pro, this marinara will quickly become a favorite. It’s endlessly adaptable, budget-friendly, and always satisfying.

Try it with your favorite pasta, on pizza, or as a dipping sauce for crusty bread. Don’t forget to explore other vegan recipes like homemade tortillas, Indian-style quesadillas, and Cuban-inspired mains to round out your meal.

Happy cooking, and buon appetito!

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