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Vegan spaghetti sauce over spaghetti on a gray plate.
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4.88 from 8 votes

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!
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Sauce
Cuisine: Italian
Diet: Vegan
Servings: 8
Calories: 109kcal

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

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