Vegan Spaghetti Sauce
Source
https://lovingitvegan.com/vegan-spaghetti-sauce/
Ingredients
- 30ml olive oil (2 Tbsp)
- 1 medium onion, finely chopped
- 2 sprigs fresh rosemary
- 4 cloves garlic, crushed
- 240ml vegetable stock (1 cup)
- 800g canned crushed tomatoes (28 oz) — or passata
- 400g canned chopped tomatoes (14 oz)
- 130g tomato paste (~½ cup)
- 30g light brown sugar or coconut sugar (2 Tbsp)
- 1 tsp dried thyme
- 1 Tbsp dried oregano
- ¼ tsp red pepper flakes (optional)
- ½ tsp salt
- ¼ tsp ground black pepper
- 30g fresh basil, chopped (~½ cup)
- 30g fresh parsley, chopped (~½ cup)
Instructions
- Heat large pot over medium heat. Add olive oil, onion, and rosemary sprigs. Sauté until onion is softened.
- Add crushed garlic. Sauté ~1 minute until fragrant. Remove rosemary sprigs.
- Add vegetable stock, crushed tomatoes, chopped tomatoes, tomato paste, brown sugar, thyme, oregano, red pepper flakes, salt, pepper, basil, and parsley. Mix well.
- Bring to simmer, then reduce heat to low. Simmer uncovered for at least 1 hour, stirring from time to time. Sauce reduces and thickens.
- Use immersion blender to blend to desired consistency — completely smooth or slightly chunky. (If no immersion blender, let cool and blend in batches in regular blender.)
- Taste and adjust. Serve over pasta, on pizza, or with vegan meatballs.
Tips & Notes
- Serves 8–12 depending on portion size. Makes a large batch.
- Minimum 1 hour simmer — don’t cut this short. Flavors develop depth only with time.
- Stir occasionally and keep heat low — thick sauce can stick and burn.
- Keeps 1 week fridge in sealed container. Reheat low and slow.
- Freezer-friendly 3 months. Freeze in bags or containers. Thaw overnight in fridge. Reheat stovetop.
- Better the next day — perfect make-ahead sauce.
- Not a quick sauce — this is a Sunday afternoon project, not a 15-minute weeknight fix.
Tags
recipe, vegan, pasta, sauce, italian, make-ahead