Vegan Spaghetti Sauce
Vegan Spaghetti Sauce
You don't have to sacrifice a rich Bolognese sauce just because you're on a vegan diet. This recipe packs in a ton of flavor components to create something as good as the real thing.
Servings
6
servings
Ingredients
- 5 cloves garlic, minced
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1/3 cup yellow bell pepper, chopped
- 1/3 cup red bell pepper, chopped
- 10 mushrooms, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoon salt
- 3/4 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
- 2 teaspoon sugar
- 12 ounce tomato paste
- 5 fresh tomatoes, diced
- one 28-ounce can crushed tomatoes
- 3/4 cup water
- 1/4 cup red wine
- 1 tablespoon dried parsley
- 8 ounce vegetable burger crumbles
- 2 teaspoon sugar
- 12 ounce tomato paste
- 5 fresh roma tomatoes, diced
- one 28-ounce can crushed tomatoes
- 3/4 cup water
- 1/4 cup red wine
Directions
- Heat the oil in a pan and add the onions, carrots, bell peppers, mushrooms, garlic, and dry spices. Sauté until the onions are slightly tender, about 7-9 minutes. Add the rest of the ingredients, cover, and simmer on medium-low heat for 30 minutes. Serve over steamed zucchini or spaghetti squash.