Best Homemade Vegetarian Spaghetti Sauce Recipe Made Easy

If you’re a fan of hearty, comforting meals but prefer to keep things meat-free, this best homemade vegetarian spaghetti sauce recipe is a game changer. Bursting with rich tomato flavor and layered with fresh herbs and vegetables, this sauce is perfect for pasta nights, family dinners, or even meal prepping for the week ahead.

Unlike store-bought sauces that can be loaded with preservatives and excess sugar, this recipe lets you control every ingredient, ensuring a wholesome and delicious outcome every time.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your routine, this sauce offers a perfect balance of savory, sweet, and tangy notes. It’s incredibly versatile and pairs beautifully with spaghetti, ravioli, or even as a dipping sauce for garlic bread.

Get ready to impress your loved ones with a sauce that tastes like it simmered for hours — but only takes about 45 minutes to prepare!

Why You’ll Love This Recipe

This vegetarian spaghetti sauce is packed with flavor and nutrition, without relying on any animal products. It’s made from fresh, whole ingredients, which means no artificial flavors or additives.

Plus, it’s super easy to make and customizable to your taste preferences.

With a perfect blend of ripe tomatoes, garlic, onions, and aromatic herbs, this sauce offers a rich depth of flavor that rivals your favorite Italian restaurant. It’s also a great way to sneak in extra veggies like bell peppers and mushrooms, making it both hearty and healthy.

Best of all, it freezes beautifully, so you can make a big batch and enjoy homemade sauce anytime!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 medium carrot, grated
• 1 red bell pepper, finely diced
• 8 oz mushrooms, sliced (optional)
• 2 cans (28 oz each) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon sugar (balances acidity)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 cup vegetable broth or water

Equipment

• Large deep skillet or saucepan
• Wooden spoon or spatula
• Chef’s knife
• Cutting board
• Measuring spoons and cups
• Grater (for carrot)
• Lid for the saucepan
• Blender or immersion blender (optional, for smoother sauce)

Instructions

1. Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent and soft.
2. Add the garlic, grated carrot, diced bell pepper, and mushrooms (if using). Cook, stirring occasionally, for another 5-7 minutes until the vegetables are softened.
3. Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
4. Pour in the crushed tomatoes along with the vegetable broth or water. Stir well to combine all ingredients.
5. Add the sugar, dried oregano, basil, thyme, and crushed red pepper flakes (if using). Season with salt and black pepper to taste.
6. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover with a lid, leaving it slightly ajar, and let it simmer for 30-40 minutes. Stir occasionally to prevent sticking and to allow the flavors to meld.
7. For a smoother sauce, use an immersion blender to purée the sauce directly in the pan, or transfer it carefully to a blender in batches. This step is optional depending on your texture preference.
8. Stir in the fresh basil and parsley just before serving for a burst of fresh herb flavor.
9. Taste and adjust seasoning with more salt or pepper if needed.

Tips & Variations

“Simmering your sauce low and slow is key to unlocking deep, rich flavors that make this vegetarian spaghetti sauce truly special.”

• Make it spicy: Increase the red pepper flakes or add a dash of cayenne pepper for extra heat.
• Use fresh tomatoes: For a summer twist, swap canned tomatoes with 6-8 fresh, peeled, and crushed tomatoes.
• Add protein: Stir in cooked lentils or finely chopped walnuts to boost the protein content and add texture.
• Make it vegan: This recipe is naturally vegan, but ensure your vegetable broth is vegan-friendly.
• Slow cooker method: Combine all ingredients in a slow cooker and cook on low for 6-8 hours for hands-off convenience.
• Herb swaps: Try rosemary or marjoram instead of thyme for a different flavor profile.

Nutrition Facts

Serving Suggestions

This vegetarian spaghetti sauce is incredibly versatile and works beautifully with a variety of dishes. Serve it over your favorite pasta like spaghetti, linguine, or penne for a classic meal.

You can also use it as a base for vegetarian lasagna, or spoon it over roasted vegetables for an extra burst of flavor.

For a cozy dinner, try pairing it with garlic bread or a fresh green salad. If you’re in the mood for something different, use this sauce as a topping for homemade pizza or a dipping sauce for crispy breadsticks.

Want to try other flavorful recipes? Check out the Kosher Lasagna Recipe or warm up with the Lil Smokies Chili Recipe.

For a sweet finish, consider baking something delicious like the Manny Randazzo King Cake Recipe.

Conclusion

This homemade vegetarian spaghetti sauce is a kitchen staple that combines simplicity with robust flavor. Its fresh ingredients and balanced seasoning make it a crowd-pleaser for vegetarians and meat-eaters alike.

Plus, the recipe is easy to adapt according to your pantry and taste preferences, whether you want it smooth, chunky, mild, or spicy.

Making your own sauce from scratch is a rewarding experience that elevates any pasta dish and fills your home with the irresistible aroma of Italian cooking. Once you try this recipe, you’ll understand why it’s a beloved classic in vegetarian households everywhere.

Enjoy the satisfaction of a wholesome, delicious meal made by you!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Homemade Vegetarian Spaghetti Sauce”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A rich and flavorful vegetarian spaghetti sauce made with fresh vegetables and herbs. Perfect for a hearty pasta meal.”, “prepTime”: “PT15M”, “cookTime”: “PT45M”, “totalTime”: “PT60M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 medium onion, finely chopped”, “3 cloves garlic, minced”, “1 large carrot, grated”, “1 red bell pepper, diced”, “2 cans (28 oz each) crushed tomatoes”, “1 tablespoon tomato paste”, “1 teaspoon dried oregano”, “1 teaspoon dried basil”, “1/2 teaspoon red pepper flakes (optional)”, “Salt and black pepper to taste”, “2 teaspoons sugar”, “Fresh basil leaves for garnish (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until soft and fragrant, about 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in grated carrot and diced bell pepper; cook for 3 more minutes.”}, {“@type”: “HowToStep”, “text”: “Add crushed tomatoes, tomato paste, oregano, basil, red pepper flakes, sugar, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Bring to a simmer, reduce heat to low, and cook uncovered for 40 minutes, stirring occasionally.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning if needed and garnish with fresh basil before serving.”}], “nutrition”: {“calories”: “150 kcal”, “proteinContent”: “4 g”, “fatContent”: “5 g”, “carbohydrateContent”: “22 g”}}