This vegan spaghetti sauce is so hearty and filling. Red wine, tomato paste, and soy sauce (!) are the key to creating this flavorful sauce. You probably have most, if not all of the ingredients at home already!
No need to feel rushed when making this recipe – when I make it at home, sometimes it takes 30 minutes and sometimes it takes an hour! This is especially true when I forget to boil pasta water until after I’ve finished the sauce…
I’ve listed the minimum cook times, but letting this sauce simmer for a while makes it that much more flavorful!
Cook time: 20 minutes – Prep Time: 10 minutes – Serves about 4
- Half of 1 large yellow onion (or 1 small onion) finely diced
- 1 carrot finely diced
- 1 stalk of celery finely diced
- 2 cloves of garlic, minced
- 1 15oz can of petite diced tomatoes (no salt added)
- 1 8oz can of tomato sauce (no salt added)
- 1 tbsp tomato paste
- A splash of red wine (I used pinot noir)
- 1 tbsp olive oil
- 1 tbsp basil
- 1 tsp oregano
- A pinch of red pepper flakes (optional)
- 2 tbsp soy sauce or tamari
- Gardein meatless crumbles, or a similar product (I find that Gardein works best, however)
- Spaghetti noodles
- Heat olive oil in a heavy pot over medium heat. Cook onion, carrot, and celery with a pinch of salt for 5 minutes until translucent.
- Add in garlic and optional red pepper flakes, and cook for another minute.
- Pour in the petite diced tomatoes (I like to swirl a little water in the empty can to get every last bit.) Add the tomato paste and a splash of red wine, as well. Let the mixture simmer for 10 minutes.
- Next, add tomato sauce, basil, oregano, meatless crumbles, and soy sauce. Simmer for 5 more minutes.
- Taste and add salt and pepper according to your own preference. (I usually just add a few cracks of pepper here because the soy sauce often makes it salty enough)
- Serve over spaghetti noodles and enjoy! I also topped mine with some Follow Your Heart vegan parmesan and fresh basil leaves.