Vegan Chunky Spaghetti Sauce
This is an awesome, slightly sweet red sauce filled with chunks of fresh veggies.
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Servings: 6
Ingredients
- 1 28 oz Can of San Marzano tomato's
- 1 28 oz Can of diced italian tomato's
- 3 T Tomato paste
- 1 Sweet onion Diced
- 6 to 8 Cloves Fresh garlic Minced
- 5 Fresh carrots Chopped
- 2 Zucchini's Chopped (skin on)
- 2 to 3 Red, Orange or Green Peppers (Mix and Match) Chopped
- 12 to 16 Oz Mini bella mushrooms Chopped
- 1 Cup Veggie Stock Better than Bouillon is my fave!
- 1 Bunch Fresh Basil Chopped
- 1 T Dried Oregano
- 1 to 2 T Balsamic Vinegar
- 1 to 3 T Organic Cane sugar or Maple syrup Sweeten to your taste
- Salt and lots of black pepper
- 1 Box or Bag Pasta of your choice
Instructions
- Heat a couple teaspoons of olive oil in a pot and saute the garlic, onions and carrots for 3 to 4 minutes. Stir occasionally.
- Add the remaining veggies and saute for another 3 to 4 minutes.
- Add the veggie stock, tomato paste and all the spices and sweetener with the exception of the fresh garlic.
- Bring to a boil, reduce heat and simmer for 20 minutes.
- Add the fresh basil and the balsamic vinegar. Taste and add more salt, pepper or sweetener as needed. Simmer for 10 minutes and serve over your favorite pasta - ENJOY!
Notes
Note: This sauce continues to build flavor the longer it simmers and is the best the next day!
Sometimes I fry up some Gardein meatballs and add it to the sauce for a nice change of pace!
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Average Vegan Dad
Average rating: 0 reviews
One of my all time favorites!
Thanks Kelsey – Glad you enjoy it. It so easy to make and has such great flavors! Keep the comments coming – I love to hear feedback!