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    Home » Vegan Sauces

    Vegan Spaghetti Sauce

    Published: Apr 22, 2022 Updated: Apr 22, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Spaghetti Sauce

    This homemade vegan spaghetti sauce is richly flavored and so delicious. It’s hands down the best tomato based vegan pasta sauce you’ve ever tasted!

    Vegan spaghetti sauce over spaghetti on a gray plate.

    It might be really easy to buy bottled pasta sauces, but once you’ve tasted this homemade vegan spaghetti sauce you’ll never buy store-bought again!

    It’s worlds better than anything you can buy ready made and SO worth the time it takes to prepare. And it’s actually really easy to make too, we just need to be patient and let it simmer for at least an hour so those flavors get really beautiful and rich.

    It’s the perfect make ahead sauce because the flavors only get BETTER over the next few days. It’s divine over spaghetti (of course!) but it’s also amazing on pizza. Or use it as a sauce for vegan meatballs or chickpea meatballs.

    What Goes Into This Vegan Pasta Sauce:

    Ingredients to make vegan spaghetti sauce.

    Ingredient Notes

    • Crushed tomatoes – use canned crushed tomatoes or substitute it for Passata.
    • Light brown sugar – simply balances the acidity of the tomato. You can also use coconut sugar.
    • Chopped tomatoes – use canned chopped tomatoes.
    • Red pepper flakes – bumps up the flavors and adds a hint of heat, but it’s extremely mild.
    • Vegetable stock – or vegetable broth.
    Serving spoon full of vegan spaghetti sauce.

    How To Make Vegan Spaghetti Sauce

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Heat a large pot on the stove over medium heat.
    • Add olive oil, chopped onions and fresh rosemary and sauté until the onions are softened.
    Olive oil, onions and rosemary added to pot and sautéed.
    • Add crushed garlic and sauté for about a minute until the garlic is fragrant.
    • Remove the rosemary.
    Crushed garlic added to pot and sautéed.
    • Add vegetable stock, crushed tomatoes, chopped tomatoes, tomato paste, light brown sugar, thyme, oregano, red pepper flakes, salt, ground black pepper, fresh chopped basil and fresh chopped parsley and mix in.
    • Bring to a simmer and then reduce the heat to low and leave it to simmer for at least 1 hour, stirring from time to time.
    Vegetable stock, crushed tomatoes, chopped tomatoes, tomato paste, brown sugar, herbs and spices added to pot and mixed in.
    • Use an immersion blender to blend the sauce to your desired consistency. You can blend it until completely smooth or leave it a little chunky or however you prefer.
    Blending spaghetti sauce in the pot with an immersion blender.
    • Your sauce is ready to serve!
    Vegan spaghetti sauce in a pot with a spoon.

    Chef’s Tips

    Simmer uncovered. Let your sauce simmer uncovered for a minimum of 1 hour for the flavors to really develop. You can leave it to simmer for longer, but don’t cut the time short. You need at least 1 hour.

    Keep an eye on it as it cooks. You do want to give it a stir from time to time and make sure your heat is low enough so that it doesn’t stick to the bottom, and keeps a gentle simmer going the whole time. The sauce reduces and thickens as it cooks.

    Immersion blender. The most handy kitchen tool for soups and sauces is an immersion blender. You can blend your soups and sauces right in the pot. If you don’t have one though, then you can let your sauce cool and then transfer it in batches to your blender jug and then return it to the pot. If you prefer a chunkier sauce then you may only want to blend half the sauce and mix it back into the sauce still in the pot.

    Vegan spaghetti sauce over spaghetti on a gray plate.

    Storing and Freezing

    This vegan spaghetti sauce lasts up to a week in the fridge in a sealed container. Reheat it over low heat on the stovetop until heated through. Or add it to pasta and reheat it in the microwave.

    It freezes very well for up to 3 months. Let the sauce cool completely and then freeze it in freezer safe bags or a container. Thaw overnight in the fridge and then reheat on the stove over low heat.

    Vegan spaghetti sauce in a pot with a spoon.

    More Delicious Vegan Pasta Sauces

    1. Vegan Vodka Sauce
    2. Vegan Alfredo Sauce
    3. Vegan Bolognese Sauce
    4. Lentil Bolognese

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan spaghetti sauce over spaghetti on a gray plate.

    Vegan Spaghetti Sauce

    This homemade vegan spaghetti sauce is richly flavored and so delicious. It's hands down the best tomato based vegan pasta sauce you've ever tasted!
    5 from 5 votes
    Print Pin Rate
    Course: Sauce
    Cuisine: Italian
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 20 minutes
    Servings: 8
    Calories: 109kcal
    Author: Alison Andrews

    Ingredients

    • 2 Tablespoons Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Finely Chopped
    • 2 Sprigs Fresh Rosemary
    • 4 Cloves Garlic Crushed
    • 1 cup Vegetable Stock (240ml) or Vegetable Broth
    • 28 ounces Canned Crushed Tomatoes (800g) Or Passata
    • 14 ounces Canned Chopped Tomatoes (400g)
    • ½ cup Tomato Paste (130g)
    • 2 Tablespoons Light Brown Sugar or Coconut Sugar
    • 1 teaspoon Dried Thyme
    • 1 Tablespoon Dried Oregano
    • ¼ teaspoon Red Pepper Flakes (Optional)
    • ½ teaspoon Salt
    • ¼ teaspoon Ground Black Pepper
    • ½ cup Fresh Basil Chopped
    • ½ cup Fresh Parsley Chopped
    Prevent your screen from going dark

    Instructions

    • Heat a large pot on the stove over medium heat.
    • Add olive oil, chopped onions and fresh rosemary and sauté until the onions are softened.
    • Add crushed garlic and sauté for about a minute until the garlic is fragrant. Remove the rosemary.
    • Add vegetable stock, crushed tomatoes, chopped tomatoes, tomato paste, light brown sugar, thyme, oregano, red pepper flakes, salt, ground black pepper, fresh chopped basil and fresh chopped parsley and mix in.
    • Bring to a simmer and then reduce the heat to low and leave it to simmer for at least 1 hour, stirring from time to time.
    • Use an immersion blender to blend the sauce to your desired consistency. You can blend it until completely smooth or leave it a little chunky or however you prefer. Your sauce is ready to serve.

    Notes

    1. Simmer uncovered. Let your sauce simmer uncovered for a minimum of 1 hour for the flavors to really develop. You can leave it to simmer for longer, but don’t cut the time short. You need at least 1 hour.
    2. Keep an eye on it as it cooks. You do want to give it a stir from time to time and make sure your heat is low enough so that it doesn’t stick to the bottom, and keeps a gentle simmer going the whole time. The sauce reduces and thickens as it cooks.
    3. Immersion blender: If you don’t have an immersion blender then you can let your sauce cool and then transfer it in batches to your blender jug and then return it to the pot. If you prefer a chunkier sauce then you may only want to blend half the sauce and mix it back into the sauce still in the pot.
    4. Storing: It lasts up to a week in the fridge in a sealed container. Reheat it over low heat on the stovetop until heated through. Or add it to pasta and reheat it in the microwave.
    5. Freezing: It freezes very well for up to 3 months. Let the sauce cool completely and then freeze it in freezer safe bags or a container. Thaw overnight in the fridge and then reheat on the stove over low heat.
    6. Servings: Depending on how generous you are with your serving sizes, you could get anywhere from 8-12 servings. 

    Nutrition

    Serving: 1Serve | Calories: 109kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 599mg | Potassium: 616mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1014IU | Vitamin C: 24mg | Calcium: 84mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Sarah Westerhof says

      November 08, 2022 at 7:38 pm

      I have made this 4 times in the last month it is that delicious! I add a couple of cans of beans right at the end but have tried it over different pastas and I have thoroughly enjoyed it, as has my family, each time. I have another pot of it simmering on the stove top right now 🙂 Thanks for sharing your recipe!5 stars

      Reply
      • Alison Andrews says

        November 09, 2022 at 10:02 am

        That is so awesome Sarah! Thanks for the amazing review!

        Reply
    2. Jessica Sylvester says

      June 06, 2022 at 6:09 pm

      Loved this recipe. My 7 year old actually picked it when we were doing our meal planning and it was a hit with the whole family. I did leave the Rosemary in the whole cook time and I ended up with 2 tins of tomatoes as The kids somehow took my phone whilst playing hide and seek. But it still ended up amazing! Will definitely cook again.5 stars

      Reply
      • Alison Andrews says

        June 08, 2022 at 11:20 am

        Awesome! Thanks so much for the great review Jessica!

        Reply

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