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5 from 1 vote

Vegan Chunky Spaghetti Sauce

This is an awesome, slightly sweet red sauce filled with chunks of fresh veggies.
Prep Time30 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: Red sauce, marinara, veggies, spaghetti sauce, vegan
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!