You are here

Vegan Spaghetti Sauce

How to make meatless vegan spaghetti sauce. This recipe is so easy and tastes amazing! Watch to the end to see if I can fool my husband, Big V into thinking he's eating a meat sauce.
Ingredients
  Extra virgin olive oil 1 Tablespoon
  Sesame oil 1 Teaspoon
  Yves veggie ground round 2 Cup (32 tbs)
  Chick peas 540 Milliliter
  Celery 1 Cup (16 tbs), diced
  Diced onion 1 Cup (16 tbs)
  Sliced button mushrooms 1 Cup (16 tbs)
  Sliced black olives 1 Cup (16 tbs)
  Black pepper 1⁄2 Teaspoon
  Dried thyme 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Dried parsley 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Brown sugar 1 Teaspoon
  Garlic cloves 2 Large, minced
  Tamari soy sauce 1 Tablespoon
  Italian plum tomatoes 28 Ounce
  Tomato sauce 680 Milliliter
For sausage spice blend
  Coarse sea salt 1 Tablespoon
  Black pepper 1 Tablespoon
  Garlic powder 1 Tablespoon
  Onion powder 1 Tablespoon
  Dried basil 1 Tablespoon
  Paprika 2 Teaspoon
  Crushed red pepper flakes 2 Teaspoon
  Ground celery seed/Ground fennel seed 3⁄4 Teaspoon
  Brown sugar 1⁄4 Teaspoon
  Dried oregano 1⁄8 Teaspoon
  Dried thyme 1⁄8 Teaspoon
Directions

MAKING

1. Drain the chick peas and dry well on a paper towel. Roll the chick peas on the paper towel and remove the skins on as many of the chick peas as possible - they come off very easily.

2. Mash the chick peas until they resemble a crumble. Sprinkle with the sausage spice blend, toss well, and bake on parchment paper in a 425 oven for 20 minutes. Set aside.

3. Saute the diced onion, diced celery and sliced button mushrooms in the extra virgin olive oil just until the onion is soft and translucent and the mushrooms begin to go golden.

4. Add the garlic and continue saute about a minute until it becomes fragrant. Add the Yves ground round and the sesame oil and break it up in the pan using a spatula.

5. Add the chick pea crumble, the Italian plum tomatoes, tomato sauce, the dried herbs and seasoning, the Tamari soy sauce and the sliced black olives.

6. Stir, reduce heat, cover, and continue to simmer for at least 30 minutes.

SERVING

7. Serve over spaghetti cooked to al dente.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Restriction: 
Vegan
Channel: 
VeganLife
Method: 
Simmering
Dish: 
Sauce
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
4

Rate It

Your rating: None
0
No votes yet
Vegan Spaghetti Sauce Recipe Video