Vegan Spaghetti Sauce

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Drop the canned pasta sauce, and opt instead for this tasty homemade vegan spaghetti sauce.

It takes only a few minutes to prepare, and after a short time letting it simmer, this sauce brings out an incredible flavor.

Serve on pasta with garlic bread for a delicious dinner that will please everyone.

vegan spaghetti sauce

This is truly a comforting and traditional dish with a vegan twist!

Full of nutritious ingredients and so tasty, it’s prepared in large quantities, so you can easily freeze this sauce for several pasta meals in the future.

This sauce is hearty and a little sweet, and can be used in many dishes, from classic spaghetti, with stuffed shells to tortellini with vegan ricotta cheese.

Top with some fresh basil and serve over any of favorite pasta.

bowl of spaghetti with vegan sauce and basil on top

vegan spaghetti sauce
Yield: 12 servings

Vegan Spaghetti Sauce

Prep Time: 35 minutes
Cook Time: 4 hours
Total Time: 4 hours 35 minutes

Skip the canned pasta sauce, and opt instead for this tasty and nutritious homemade vegan spaghetti sauce.


  • 2 onions
  • 6 stalks celery
  • 2 carrots
  • 1 green pepper
  • 3 cloves garlic
  • 3 tbsp olive oil
  • 2 cups brown lentils, cooked or canned
  • 20 oz tomato cream
  • 28 oz tomato juice
  • 14 oz tomato sauce
  • 28 oz tomato in the morning
  • 12 oz chili sauce
  • 11 oz tomato paste
  • 3 cups soya sauce
  • 1 tbsp oregano
  • 1 tbsp basilica
  • 1 tbsp parsley
  • 3 tbsp Italian spice
  • to taste Tabasco sauce
  • to taste Salt and Pepper


  1. Cut the vegetables into small cubes
  2. In a large saucepan over medium-high heat, add olive oil. Add the vegetables and sauté 5 minutes.
  3. Add all other ingredients and bring to a boil. Simmer on low heat for 4 hours, stirring occasionally.

Nutrition Information



Serving Size


Amount Per Serving Calories 220Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 4mgSodium 1097mgCarbohydrates 36gFiber 9gSugar 19gProtein 9g

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  • Launie Kettler

    Launie Kettler is a food writer/photographer who lives in a “suburb" of Burlington, VT. She cooks big food in a small kitchen, and her husband and cats are tolerant of the fact that she plays the same Wilco and Son Volt albums over and over while pontificating about the beauty of cumin. Her food blog, Teeny Tiny Kitchen, was featured on Jamie Oliver's Food Revolution, and her writing has been linked to by CNN and the L.A. Times. Launie has also had her recipes featured on Punk Domestics, Cheese Culture Magazine, Athens Foods and Salon. Check out Teeny Tiny Kitchen for more recipes and photos or follow Launie on Twitter @Teenytinykitchn

1 thought on “Vegan Spaghetti Sauce”

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