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Vegan Spaghetti Sauce

By

Red 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. 

Notes

To read more about Lisa Books-Williams and her holistic teachings, visit her website

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 Teaspoons crushed red pepper flakes
  • 1 Tablespoon olive oil
  • 2 Teaspoons sugar
  • 12 Ounces tomato paste
  • 5 fresh tomatoes, diced
  • One 28-ounce can crushed tomatoes
  • 3/4 Cups water
  • 1/4 Cup red wine
  • 1 Tablespoon dried parsley
  • 8 Ounces vegetable burger crumbles
  • 2 Teaspoons sugar
  • 12 Ounces tomato paste
  • 5 fresh Roma tomatoes, diced
  • One 28-ounce can crushed tomatoes
  • 3/4 Cups 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.