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.
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.
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
- Cut the vegetables into small cubes
- In a large saucepan over medium-high heat, add olive oil. Add the vegetables and sauté 5 minutes.
- Add all other ingredients and bring to a boil. Simmer on low heat for 4 hours, stirring occasionally.
Amount Per Serving Calories 220Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 4mgSodium 1097mgCarbohydrates 36gFiber 9gSugar 19gProtein 9g