Best Vegetarian Spaghetti Sauce Recipes

VEGETARIAN SPAGHETTI SAUCE

Steps:

• In a large saucepan coated with cooking spray, cook onion and garlic in oil for 2 minutes. Add mushrooms; cook 3-4 minutes longer or until vegetables are tender. , Stir in the tomatoes, tomato paste, chives, Italian seasoning, salt and red pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in vegetarian meat crumbles; cook for 3-5 minutes or until heated through. Serve over pasta if desired.

VEGETARIAN CROCK POT SPAGHETTI SAUCE

Steps:

• Cook onions and carrots in oil in large nonstick skillet over medium heat.
• Stir and cook for 4-5 minutes until tender. Add mushrooms and bell pepper and stir. Place vegetables into bottom of 4-5 quart crock pot and add remaining ingredients except spaghetti pasta and cheese.
• Cover crock pot and cook on low for 7-8 hours.
• Uncover, stir thoroughly, then leave cover off crock pot and turn heat to high.
• Cook, uncovered, for 1 more hour to thicken sauce.
• At this point the sauce can be frozen. Divide into smaller portions and cool in refrigerator.
• Wrap, label, and freeze the sauce up to 3 months.
• To thaw and reheat, thaw sauce overnight in refrigerator.
• Pour into skillet and heat over medium heat, stirring frequently, about 15-20 minutes or until sauce bubbles and is thoroughly heated.
• You can even cook the pasta until almost tender and combine it with the cooled sauce. Freeze as directed, and thaw as directed. You may need to add 1/4-1/3 cup water when reheating if freezing the pasta in the sauce.
• Or you can go ahead and serve sauce with cooked spaghetti and grated Parmesan cheese. 6 servings.

FLAVORFUL VEGETARIAN SPAGHETTI SAUCE WITH TVP

Steps:

• In a large sauce pan or casserole dish saute oil, onion, and garlic until it it begins to brown a little.
• Put canned tomatoes, tomato paste, basil, oregano, parsley, paprika, thyme, red pepper flakes, salt, and sugar into a blender or food processor and blend until smooth. When adding canned tomatoes use a little water to clean the cans and add to blender mixture.
• Add tomato mixture to onions and garlic.
• Add bay leaf.
• Boil textured vegetable protein in a separate pot until soft (about 5 minutes). Strain and add to sauce.
• Simmer Sauce for about 2 hours. I have done both shorter, but I would recommend 2 hours.
• Serve with your favorite pasta or use in lasagna.

COUSCOUS WITH VEGETARIAN SPAGHETTI SAUCE

Steps:

• In medium saucepan, bring water to a boil. Stir in couscous. Cover; remove from heat. Let stand 5 minutes or until liquid is absorbed.
• Meanwhile, in medium saucepan, combine spaghetti sauce, beans and red pepper flakes. Cook over medium heat for 5 to 7 minutes or until thoroughly heated, stirring occasionally.
• Fluff couscous with fork. Serve sauce mixture over couscous; sprinkle with parsley. If desired, sprinkle with shredded fresh Parmesan cheese.

VEGETARIAN SPAGHETTI AND LENTIL SAUCE

Steps:

• Cook onion and garlic in the oil for five minutes until onion is soft.
• Add lentils, chili, salt and pepper, and water.
• Simmer 30 minutes.
• Add stock, basil, oregano, tomatoes, tomato paste, and vinegar.
• Simmer uncovered approx one hour, stirring occasionally.
• Serve on spaghetti and sprinkle with cheese.

CROCK-POT VEGETARIAN SPAGHETTI SAUCE

Steps:

• Dump the first 6 ingredients into the crock-pot. Mix till the tomato paste is combined.
• Turn crock-pot on high for 4-5 hours or on low for 6-7 hours.
• Serve over cooked spaghetti noodles or whatever noodles you have on hand. Sprinkle with Kraft Parmesan Cheese to taste.

VEGETARIAN SPAGHETTI SAUCE

Steps:

• Dice tin tomatoes(or put in food processor) and add to large pot. Add all remaining ingredients, and simmer 1.5 hours. Remove bay leaf before serving. Enjoy!!

WORLDS BEST VEGETARIAN SPAGHETTI SAUCE

Steps:

• In a non-stick skillet with a fitted lid warm zucchini, broccoli and cauliflower over medium heat.
• Once they begin to sweat add the fresh tomatoes abd dried basil and simmer for about 3-5 minutes or until vegetables are cooked. Stir in fresh basil, toss with pasta, top with cheese and enjoy!