vegan spaghetti sauce

The most delicious creamy vegan Rosé (marinara with cashew cream) sauce ever!!!! Loaded with  veggies like cauliflower, mushrooms, and leeks, this pasta is deliciously nourishing and filling. So easy to make, this dairy-free, oil-free, vegan recipe is perfectly indulgent and irresistible - vegan or not!

Rich Creamy Rosé Pasta Sauce with veggies

olive oil oil

leek

garlic, crushed

mushrooms, rough chop

cauliflower, small florets

broccoli, small pieces

8-10 brussel sprouts, quartered*

zucchini, chunks

8-12 Gardein Meatless Meatballs (optional)

dry basil, oregano, thyme combo

marinara sauce (or any red sauce)

spinach, rough chop

cashew cream recipe (link below)

red pepper flakes

pasta

parsley/basil,

Cashew Cream (if you don&#039;t have any on hand, here&#039;s a link to the full recipe).

Wash and prepare the vegetables of your choice. Use any leftover veggies for this recipe - add them with the spinach since they won&#39;t have to cook for as long as the raw vegetables. NOTE: Use more or less vegetables as per your personal preference. This recipe is totally customizable, choose any vegetables your family enjoys.

Preparing the Vegetables

Trim end, slice through center and rinse dirt from leeks (they often hold a lot of dirt in their layers), thinly cross slice the white and light green parts of the leek and set aside.

Save the dark green section (which is tougher) for a stew or bake where you are cooking it for longer.

OR use 1/2 a white/yellow onion, diced.

Leeks or Diced Onions

Trim the large stalks to add as small dice (or save them for soup, stir fry or ricing) separate or cut into bite-size florets.

Cauliflower and Broccoli

Pro Tip: This is a great recipe to use vegetable scraps because you cut them up and saute them. So use up your cauliflower and broccoli stems, mushroom stems, etc. Keep the bits and bobs and ends of veggies from preparing meals and salads all week and then make this yummy veggie forward rosé sauce on Sunday.

Cut the vegetables into a variety of shapes and sizes to keep the texture of the dish interesting.

Mushrooms - use a variety of mushrooms (rough chop or cut button mushrooms in half)Brussel sprouts - either cut into quarters or shred Zucchini - cut into thick slices and then into quarters (chunks) or diceSpinach - stack, roll, and slice into ribbons or rough chop

Other Vegetable Options

Put salted water on to boil for the pasta. I used spaghetti (Kamut) but this recipe works well with any pasta and is especially good with penne or rotini. Cook as per package directions.

* Reserve a cup of water when draining.

Pasta

In a large stirfry pan, heat oil (use a splash of broth if oil free), leeks or diced onions, garlic, and mushrooms.

Saute for a few minutes until soft and translucent over medium heat.

Add all the &#39;hard&#39; veggies - cauliflower, broccoli, brussels - stir and saute for 5-7 minutes. Deglaze with a splash of broth or wine as you go.

Add zucchini and meatballs (if using) saute for another 2 or 3 minutes.

Add dry spices - oregano, basil, thyme, any Italian spices plus salt and pepper, red pepper flakes to taste.

Add 4 cups of red sauce - your favourite jarred marinara sauce (2 jars or 1 jar plus 2 cups crushed tomatoes) or try this delicious Rich Red Marinara Sauce recipe. Bring to bubbling over medium-high heat.

Stir in spinach (plus leftover cooked veggies if using).

Reduce heat and let simmer for 5-10 minutes or until meatballs are done*.

If the sauce is too thick, add in some or all of the reserve pasta water to desired consistency.

Taste for seasoning and adjust if necessary.

How to Make Creamy Tomato Sauce

* If you are going to add the Gardein meatless meatballs, add them when you add the zucchini and then simmer sauce until meatballs are done (see package directions).

Vegan Meatballs

Just before serving, swirl a dollop (1/4 - 1/3 cup) of cashew cream into the sauce and simmer until warmed through.

Cashew Cream Sauce (5 minutes)

Divide the pasta onto 4 plates or bowls, smother in creamy tomato rosé sauce, an extra swirl of cashew cream, a couple meatless meatballs (if using), a sprinkle of hot pepper flakes, and chopped fresh parsley/basil.

Serve with crusty bun or wedge of warm bread to scoop up the last of the creamy sauce and any tasty bits!

To Serve

An easy marinara sauce loaded up with chunky summer veggies and served over pasta. This Garden Veggie Pasta is a delicious, healthy meal the whole family will love!

Garden Veggie Pasta

olive oil

onion

garlic (minced)

zucchini (diced)

eggplant

carrot

red bell pepper

(28 oz) crushed tomatoes

low-sodium vegetable broth

salt (or

pepper (or

[dried basil]

balsamic vinegar

fresh basil

cheese

Cook the pasta according to package directions in well-salted water.

Meanwhile, sauté the onion, carrot and garlic in olive oil over medium heat for 5 to 7 minutes until starting to soften.

Add the bell pepper, zucchini, and eggplant and sauté another 5 to 7 minutes.

Add the crushed tomatoes, vegetable broth, salt, pepper, dried basil, balsamic vinegar and stir to combine.

Simmer the sauce on low for 20 minutes, stirring occasionally.

Serve the sauce over cooked noodles.

https://content.jwplatform.com/videos/vKOHQo4q.mp4

An easy marinara sauce loaded up with chunky summer veggies and served over pasta. A delicious, healthy vegetarian dinner the whole family will love!

This easy, flavorful vegan spaghetti sauce recipe uses simple ingredients to create a thick, hearty pasta sauce. It’s loaded with veggies, lentils and flavor! Serve over your favorite pasta.

Vegan Spaghetti Sauce (with Lentils)

garlic (, mined)

onion (, finely chopped)

bell pepper (, finely chopped)

mushrooms (, finely chopped)

lentils (, drained and rinsed (1 19 ounces can) *)

tomato ((tomato puree/ tomato sauce))

yeast ((optional))

sugar

dry oregano

dry basil

salt (,

black pepper (,

spaghetti pasta (, uncooked)

Chop vegetables

Begin by chopping the onion, bell pepper and mushrooms; mince the garlic. Chop as finely as you like, depending on your preferred spaghetti sauce texture.

Cook vegetables in oil

In a sauce pot, warm olive oil over medium heat. Add chopped onion and minced garlic. Cook, stirring regularly for 4-5 minutes.

Soften onions

The onion should soften but not brown (if they brown, lower your heat).

Cook bell pepper and mushrooms

Next, add chopped bell pepper and chopped mushrooms. Cook over medium-high heat, stirring occasionally for 3-4 minutes. If the mushrooms release a lot of water, cook until there’s little or no water remaining in the pot (or drain excess water away).

Step 1: Prepare Vegetables and Cook

Drain and rinse lentils

Add remaining sauce ingredients

Once your vegetables cook down, add the remaining sauce ingredients to the pot, including lentils, crushed tomatoes, nutritional yeast, sugar, dry oregano, dry basil, salt and pepper to taste.

Stir sauce

Simmer sauce

Simmer the sauce over low heat for at least 10 minutes, stirring occasionally. Leave your lid partially on the pot to prevent splattering. If it splatters a lot, lower the heat.

Step 2: Prepare Spaghetti Sauce and Simmer

Cook spaghetti

Prepare your favorite spaghetti (or any shape) pasta according to package directions.

Serve sauce over pasta

Serve hot sauce over the cooked and drained spaghetti pasta! You could also toss the sauce and pasta before serving if you like.

Step 3: Make Pasta and Serve

https://mediavine-res.cloudinary.com/video/upload/t_original/v1652286938/ljnovjlx9sulesjjoztt.mp4

Learn how to make delicious, easy and quick vegan spaghetti sauce that packs in plant-based protein with lentils. This simple recipe creates the most delicious vegan spaghetti sauce.

Vegan Spaghetti Sauce with Lentils

This vegan bolognese is hearty, rich, and packed with plant-based protein. Made with red lentils, mushrooms, walnuts, and a ton of vegetables! Not only is it approved by picky meat-eaters and kids, but it&#039;s also perfect for stocking the freezer!

Vegan Bolognese

mushrooms

walnut pieces (note 2)

carrots

celery

white wine (note 3)

tomatoes

salt

nutmeg

bay leaf

red lentils

water (or vegetable stock)

nutritional yeast

Process

Process - In a food processor fitted with a steel blade, add the mushrooms and onions. Process, until chopped into very small pieces, scraping down sides as needed.Add the walnuts to the processor with the onions and mushrooms and pulse 10-15 times, until chopped into very small pieces.Transfer the mixture to a clean bowl. In the food processor, add the carrot and celery. Process until chopped in very small pieces, then set aside.

Sautée

Sautée - In a 4 quart pot, heat the olive oil over medium heat. Add the onion/mushroom/walnut mixture and cook, stirring frequently, until the mixture has steamed off most of the liquid and begins to brown. Keep an eye that it doesn&#39;t burn.Make a space in the middle of the pot and add the garlic. Cook for 1 minute.

Deglaze

Deglaze - Add the white wine and simmer for 2-3 minutes, scraping the bottom of the pot with a spatula to remove all brown bits.

Combine

Combine - Add the carrot/celery mixture, crushed tomatoes, salt, nutmeg, bay leaf, lentils and water

Simmer

Simmer - Cover and simmer for 45 minutes, or until lentils are done to your liking. Stir the pot occasionally and keep an eye on the temperature so it doesn&#39;t stick to the bottom of the pot and burn.

Serve

Serve - Stir in the nutritional yeast and balsamic vinegar, taste and adjust seasoning, and serve!

I don't normally make comments however this bolognese was just so tasty.  I have  been vegan for 6 years and to me it tastes like the one my mum use to make. Loved this recipe.  Please make more vegan recipes.  Thanks

I've made this soooo many times its amazing! Thank you. 

I don't have white wine today do you think red will work ?

Just made this Vegan Bolognese last night for the first time and it was soooo good! I love the flavour and texture, plus the recipe made a large batch so we have lunches leftover for a few days. Will be making this one again and again!

I want to made this recipe tonight but I don't have lentil. Can I substitute by Textured vegetable protein ..?

I just made this for the second time and totally forgot how amazing it is! There is such a complex, rich flavour…even with all my substitutes. I used green lentils instead of red because that’s what I had…the texture definitely isn’t ideal but they do work. I simmered it for 45mins with a little more stock.

So good! My husband hates mushrooms and he didn’t even know they where in there. So even if you dont like them give this a shot!

GREAT recipe I love it! I used tomato sauce (no salt added) bc I don’t like chunks of tomatoes and it came out fine.   Will definitely make this again and I love how it makes so much for freezing.  
Clarification - is the mushroom/onion mixture supposed to be chunky bc maybe I puréed it too much it looked more like oatmeal.  And then I cooked it forever but it never did stick to the pan or get crusty - how long is this process ?  I cooked and stirred for nearly 10 min I think.

I just finished a bowl of this and its so so good!!  I am carefully choosing fantastic plant based recipes to add to my life to reduce meat consumption.  BUT I decided long ago that unless the veg meal was delicious, I wouldn't be using it as a replacement.  This is so wonderful!  Cant get over it.  Best part? I dont feel all gross and heavy after devouring a big bowl of it. I had mine over buckwheat pasta and also added 1/2 a large zucchini. This will officially become my new spag bol recipe. Thank you, I'm really impressed!

https://content.jwplatform.com/videos/1iBm4TvG.mp4

Vegan Bolognese with mushrooms, walnuts and lentils.

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Top 4 vegan spaghetti sauce recipes from across the web

The most viewed vegan spaghetti sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Rich Creamy Rosé Pasta Sauce with v...

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The most viewed vegan spaghetti sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine