Description
An easy and quick vegan pasta sauce recipe requiring only 5 ingredients and 1 pot. Gluten-free and soy-free options included.
Ingredients
Scale
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 2 cans of vine-ripened tomato* (about 1500 grams. Choose D.O.P. San Marzano for premium quality, otherwise I like the Muir Glen and Pomi brands.)
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1 bay leaf
- 1 tsp salt
- optional: 1/2 cup vegan beef crumbs or cooked minced mushrooms
Instructions
- Heat olive oil in a saucepan then add the minced garlic, onions, oregano, bay leaf, and salt. Cook on medium-high for about 10 minutes, until the onions are translucent.
- Add the tomato paste and cook for another 5 minutes.
- Add the diced tomatoes and stir constantly until the mixture boils, then turn down to low-medium to simmer for about 1 hour, mixing every 5-10 minutes.
- Take out the bay leaf before serving. Mix with cooked vegan beef crumbs or cooked minced mushrooms for an easy Bolognese sauce.
- This red sauce will keep in the refrigerator in an airtight container for up to 5 days. You can also store it in the freezer for up to 3 months.
Notes
- For best results, choose canned tomatoes for sauce rather than fresh—unless you have access to fresh vine-ripened tomatoes. Fresh tomatoes at grocery stores are most commonly picked before they reach full ripeness. Buy whole peeled canned tomatoes for maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hours
- Category: Sauce, Main
- Method: Cook
- Cuisine: Italian, Mediterranean
Nutrition
- Serving Size:
- Calories: 61
- Sugar: 6.3 g
- Sodium: 303.3 mg
- Fat: 2.2 g
- Carbohydrates: 10.2 g
- Fiber: 2.8 g
- Protein: 2.1 g
- Cholesterol: 0 mg