There’s something incredibly comforting about a rich, flavorful spaghetti sauce simmered to perfection. For those embracing a plant-based lifestyle or simply wanting to enjoy a healthier meal, vegan spaghetti sauce recipes are the perfect choice.
Bursting with vibrant tomatoes, aromatic herbs, and wholesome vegetables, these sauces provide all the taste you crave without any animal products. Whether you’re cooking for family, friends, or just indulging yourself, a homemade vegan spaghetti sauce offers warmth and satisfaction in every bite.
In this post, we’ll explore a foolproof recipe that’s easy to make and endlessly adaptable. Plus, you’ll find tips to customize your sauce, nutrition insights, and serving suggestions to elevate your pasta dinners.
If you love hearty, plant-based meals, be sure to check out our Baked Spaghetti Vegetarian Recipe for Easy Family Dinner and Vegetable Alfredo Recipes for Creamy, Healthy Dinners for more delicious ideas.
Why You’ll Love This Recipe
This vegan spaghetti sauce is a celebration of fresh, wholesome ingredients coming together in a harmonious blend. Unlike store-bought sauces laden with preservatives and added sugars, this homemade version lets you control every element, ensuring a clean and nourishing meal.
The sauce is naturally gluten-free, oil-free (unless you choose to add a splash), and packed with antioxidants from fresh tomatoes and herbs. It simmers gently to develop a deep, satisfying flavor that rivals any traditional meat sauce but without the heaviness.
You’ll also appreciate how versatile this recipe is. Feel free to add mushrooms, bell peppers, or even lentils to boost texture and protein.
Plus, it freezes beautifully, so you can prepare it ahead and enjoy quick dinners throughout the week.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil (optional) | 2 tbsp | Use extra virgin for best flavor |
| Yellow onion | 1 medium, finely chopped | |
| Garlic cloves | 4, minced | |
| Carrot | 1 medium, grated | Adds natural sweetness |
| Celery stalks | 2, chopped | Optional, for more depth |
| Crushed tomatoes (canned) | 28 oz (800 g) | Use organic if possible |
| Tomato paste | 2 tbsp | Enhances richness |
| Vegetable broth | 1 cup (240 ml) | Low sodium preferred |
| Dried oregano | 1 tsp | |
| Dried basil | 1 tsp | |
| Red pepper flakes | ¼ tsp (optional) | Adjust for heat preference |
| Salt | To taste | |
| Black pepper | To taste | Freshly ground recommended |
| Fresh parsley or basil | 2 tbsp, chopped | For garnish and aroma |
Equipment
- Large saucepan or deep skillet
- Wooden spoon or silicone spatula
- Knife and cutting board
- Grater (for carrot)
- Measuring spoons and cups
- Stove or induction cooktop
Instructions
- Prepare your vegetables. Finely chop the onion, mince the garlic, grate the carrot, and chop the celery stalks. Having all ingredients ready makes the cooking process smooth and enjoyable.
- Sauté the aromatics. Heat the olive oil in your saucepan over medium heat. Add the chopped onion and cook for about 5 minutes until translucent and soft. Stir frequently to avoid browning.
- Add garlic, carrot, and celery. Stir in the minced garlic, grated carrot, and celery pieces. Cook for another 3-4 minutes until the vegetables start to soften and release their aroma.
- Incorporate tomato paste. Add the tomato paste to the pan and stir well, cooking for 1-2 minutes. This step deepens the tomato flavor and adds richness to the sauce.
- Pour in crushed tomatoes and broth. Carefully add the canned crushed tomatoes and vegetable broth. Stir to combine all ingredients thoroughly.
- Season the sauce. Sprinkle in dried oregano, dried basil, red pepper flakes (if using), salt, and freshly ground black pepper. Stir well to distribute the spices evenly throughout the sauce.
- Simmer gently. Reduce the heat to low, cover partially with a lid, and let the sauce simmer for 30-40 minutes. Stir occasionally to prevent sticking and to help meld the flavors together.
- Adjust consistency and seasoning. If the sauce is too thick, add a splash of vegetable broth or water. Taste and tweak the seasoning as needed, adding more salt, pepper, or herbs.
- Finish with fresh herbs. Stir in the chopped fresh parsley or basil just before serving for a burst of freshness and color.
- Serve hot. Spoon the sauce generously over your favorite cooked spaghetti or pasta of choice. Enjoy immediately, or store leftovers in an airtight container in the fridge for up to 4 days.
Tips & Variations
“For a heartier sauce, try adding sautéed mushrooms, diced zucchini, or cooked lentils during step 5. These ingredients add texture and protein, making the sauce a robust meal on its own.”
If you prefer a smoother sauce, use an immersion blender to puree the sauce partially or fully after simmering. This technique works beautifully if you’re serving picky eaters or want a velvety texture.
For a smoky twist, add a teaspoon of smoked paprika or a splash of liquid smoke along with the dried herbs. This flavor addition pairs exceptionally well with grilled vegetables or vegan meat substitutes.
To make the sauce oil-free, simply skip the olive oil in step 2 and sauté the onions in a bit of vegetable broth instead. This keeps the sauce light but still flavorful.
Looking for more plant-based inspiration? Check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes and Slow Cooker Recipes Vegan Easy Meals for Busy Weeknight for convenient, tasty dishes.
Nutrition Facts
| Nutrient | Amount per Serving (1/6 recipe) |
|---|---|
| Calories | 90 kcal |
| Carbohydrates | 18 g |
| Protein | 3 g |
| Fat | 3 g (mostly from olive oil) |
| Fiber | 4 g |
| Sugar | 8 g (natural from tomatoes and carrot) |
| Sodium | 320 mg (variable depending on broth and added salt) |
This sauce is rich in dietary fiber, vitamins A and C, and antioxidants from the fresh vegetables and herbs. Its low-fat and moderate calorie content make it an excellent choice for healthy eating while still satisfying your pasta cravings.
Serving Suggestions
This vegan spaghetti sauce pairs beautifully with classic spaghetti noodles, but don’t be afraid to try it with other pasta types like penne, fusilli, or even gluten-free alternatives. For a protein boost, serve it alongside sautéed tofu, tempeh, or vegan meatballs.
For a complete meal, consider a side salad with fresh greens, olives, and a tangy lemon vinaigrette. Crusty vegan bread or a homemade loaf from our Vegan Bread Machine Recipe for Soft, Delicious Loaves makes an excellent accompaniment to soak up any extra sauce.
If you want to add a creamy touch, drizzle some Vegetable Alfredo Recipes for Creamy, Healthy Dinners over your pasta before serving to balance acidity with richness.
Conclusion
Creating a delicious vegan spaghetti sauce from scratch isn’t just rewarding—it’s a gateway to countless variations and culinary creativity. This recipe offers a wholesome foundation packed with fresh vegetables, herbs, and robust tomato flavors that appeal to vegans and non-vegans alike.
By making your own sauce, you ensure clean ingredients and can customize it to suit your family’s tastes and dietary needs.
As you explore this recipe, remember that cooking is about joy and experimentation. Feel free to tweak the herbs, add your favorite veggies, or make it spicier to suit your palate.
For more inspiring plant-based recipes and cooking tips, visit our collection of Peruvian Vegetable Recipes for Flavorful Healthy Meals and keep your kitchen vibrant and exciting every day.
📖 Recipe Card: Vegan Spaghetti Sauce
Description: A rich and flavorful vegan spaghetti sauce made with fresh tomatoes and herbs. Perfect for a hearty plant-based meal.
Prep Time: PT15M
Cook Time: PT40M
Total Time: PT55M
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 tablespoon maple syrup
- Salt to taste
- Black pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes.
- Stir in maple syrup, salt, and black pepper.
- Bring sauce to a simmer, reduce heat, and cook uncovered for 35 minutes, stirring occasionally.
- Adjust seasoning as needed.
- Serve hot over cooked spaghetti and garnish with fresh basil if desired.
Nutrition: Calories: 120 kcal | Protein: 3 g | Fat: 5 g | Carbs: 18 g
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