Slow Cooker Veggie Loaded Marinara Recipes

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SLOW-COOKER VEGGIE MARINARA

Eating your veggies is easy when they're smothered in a zesty homemade pasta sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h20m

Yield 8

Number Of Ingredients 16



Slow-Cooker Veggie Marinara image

Steps:

  • Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except spaghetti and Parmesan cheese.
  • Cover; cook on Low heat setting 4 to 5 hours.
  • Cook and drain spaghetti as directed on package. Serve sauce over spaghetti; sprinkle with cheese.

Nutrition Facts : Calories 350, Carbohydrate 60 g, Cholesterol 0 mg, Fiber 7 g, Protein 19 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 12 g, TransFat 0 g

1 bag (12 oz) frozen sausage-style soy-protein crumbles, thawed
2 cups sliced fresh mushrooms (6 oz)
1 cup grape tomatoes, cut in half
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (6 oz) Muir Glen™ organic tomato paste
1/2 cup water
1/4 cup dry red wine or water
2 tablespoons honey
3 cloves garlic, finely chopped (1 1/2 teaspoons)
1 teaspoon dried basil leaves
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon fennel seed
16 oz uncooked multigrain spaghetti
2 tablespoons shredded Parmesan cheese

SLOW COOKER VEGGIE-LOADED MARINARA

You've heard it said that the best spaghetti sauces are simmered all afternoon. If that's true, why not let the slow cooker do the cooking for you? This sauce takes 5 minutes to make and is loaded with vitamins. Make a double batch and freeze half for another day.

Provided by Marina Delio

Categories     HarperCollins     Slow Cooker     Tomato     Sauce     Vegetarian     Vegan     Wheat/Gluten-Free

Yield Makes 6 cups

Number Of Ingredients 12



Slow Cooker Veggie-Loaded Marinara image

Steps:

  • Combine all the ingredients in slow cooker and cook on low for 6 hours. Remove the bay leaf. Blend with an immersion blender to the desired consistency. Adjust the seasonings to taste.

2 carrots, chopped
2 celery stalks, chopped
1 yellow onion, chopped
1 red bell pepper, chopped
2 large cloves garlic, minced
2 (28-ounce) containers whole peeled tomatoes, drained and crushed with your hands
2 tablespoons tomato paste
1 bay leaf
1 teaspoon dried oregano
1/2 cup fresh basil, chopped
1/2 teaspoon salt
1/8 teaspoon freshly cracked pepper

SLOW COOKER GARDEN-FRESH MARINARA

Thick vegetable marinara made in the slow cooker uses up the last of the summer tomatoes.

Provided by LINDA BAKER

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato     Marinara

Time 4h45m

Yield 10

Number Of Ingredients 15



Slow Cooker Garden-Fresh Marinara image

Steps:

  • Put tomatoes in a slow cooker. Mix in onion, celery, bell pepper, carrot, mushrooms, and garlic. Add tomato soup, brown sugar, Greek seasoning, oregano, basil, cinnamon, and thyme; stir well.
  • Cook on High for 4 to 6 hours or on Low for 8 to 10 hours, adding in spinach for the last hour of cooking.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 21.2 g, Fat 1 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 0.2 g, Sodium 344 mg, Sugar 13.4 g

8 cups diced fresh Roma tomatoes, juices drained
1 yellow onion, chopped
1 cup chopped celery
1 green bell pepper, chopped
1 cup grated carrot
1 cup sliced fresh mushrooms
5 cloves garlic, minced
1 (10.75 ounce) can tomato soup
¼ cup brown sugar
1 tablespoon Greek seasoning
1 tablespoon dried oregano
1 tablespoon dried basil
½ tablespoon ground cinnamon
½ teaspoon ground thyme
2 cups chopped fresh spinach

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