Worlds Best Vegetarian Spaghetti Sauce Recipes

WORLD'S BEST SPAGHETTI SAUCE

This spaghetti sauce is different because it does not use fresh or tinned tomatoes. I found this recipe on a website that were mostly Italian-Americans and let me tell you, they really know something about spaghetti sauce! Follow the steps precisely in the recipe below and your friends and family will be raving over this awesome tasting sauce.

Provided by SueVM

Categories Pork

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 22

World's Best Spaghetti Sauce image

Steps:

In large 5-qt saucepan, sauté fresh garlic in olive oil until golden brown.
Add vidalia and green onions, peppers, and spices and continue cooking until peppers are tender and onions are translucent.
Add mushrooms, carrots, and celery and continue to cook for a few minutes more.
In a separate pan, dissolve spaghetti seasoning packet in the beef broth and bring to a boil over medium heat.
Reduce heat and add the tomato paste, using a whisk stir until smooth.
Add the tomato sauce to the onions, peppers, carrots, celery and mushrooms and stir.
Add the beef broth and tomato paste mixture to the tomato sauce and vegetables along with the red wine, Worcestershire sauce and diced ripe olives.
Season to taste with salt and pepper then add the cooked sausage or ground beef.
Add 1/4 tablespoon of sugar, to start. Taste and add more if needed.
Cover and continue to cook over a low heat stirring often, let the sauce simmer for 2 1/2 to 3 hours to bring out the full taste.
This sauce freezes well and will keep for 30 days or more.

Nutrition Facts : Calories 745.6, Fat 38.1, SaturatedFat 11.9, Cholesterol 65.1, Sodium 6023.3, Carbohydrate 72.8, Fiber 15.1, Sugar 33.6, Protein 35.8

Ingredients

3 (15 1/2 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
1 (1 1/2 ounce) packet spaghetti sauce mix
2 cups beef broth
1/4 cup merlot or 1/4 cup cabernet sauvignon wine
1 tablespoon Worcestershire sauce
4 -6 fresh garlic cloves, crushed
2 green bell peppers, chopped
1 red bell pepper, chopped
1/2 lb fresh button mushrooms (halved or quartered)
1/2 cup celery, diced
1/2 cup carrot, diced
1 large vidalia onion, diced
1 (6 ounce) can ripe olives, diced
1 bunch green onion, sliced
1 lb Italian sausage (casing removed cut into slices and cooked or 1lb cooked ground beef)
4 bay leaves
1 tablespoon basil (or to taste)
1 tablespoon oregano (or to taste)
1 teaspoon sea salt (or to taste)
1 teaspoon fresh ground black pepper (or to taste)
1/4 tablespoon sugar, adding more if necessary

WORLDS BEST VEGETARIAN SPAGHETTI SAUCE

This is so delicious and so simple you'll never want to use store-bought pasta sauce again! Use with your favourite pasta and parmesan cheese. These are my favorite vegetables to use, but you can substitute them with whatever you like. This also goes well with browned ground beef or meatballs.

Provided by Glitterhoof

Categories Cauliflower

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Worlds Best Vegetarian Spaghetti Sauce image

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!

Nutrition Facts : Calories 43.9, Fat 0.4, SaturatedFat 0.1, Sodium 142.1, Carbohydrate 9.7, Fiber 2.8, Sugar 4.8, Protein 2.6

Ingredients

2 cups zucchini, chopped
1 cup cauliflower floret
1 cup broccoli floret
1 cup cherry tomatoes, halved
1 (8 ounce) can crushed tomatoes
1 tablespoon dried basil
4 fresh basil leaves, chopped
salt & pepper

VEGETARIAN PASTA SAUCE

Loaded with fresh vegetables and herbs, this hearty, meatless sauce is a perfect way for gardeners to make delicious use of their harvest. "You can add some of your favorite red wine to the sauce during the cooking process, if you wish." -Jerry Tamburino Sacramento, California

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 19

Vegetarian Pasta Sauce image

Steps:

In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.

Nutrition Facts : Calories 131 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 705mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 6g fiber), Protein 5g protein.

Ingredients

3 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
2 tablespoons olive oil
5 garlic cloves, minced
3 medium zucchini, chopped
3 medium yellow summer squash, chopped
3 medium tomatoes, chopped
1 medium eggplant, peeled and cubed
1/2 pound sliced fresh mushrooms
2 cans (28 ounces each) Italian crushed tomatoes
1 can (6 ounces) tomato paste
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup minced fresh basil
3 tablespoons minced fresh oregano
2 tablespoons minced fresh rosemary
2 teaspoons Italian seasoning
1-1/2 teaspoons salt
1/2 teaspoon pepper

VEGETARIAN SPAGHETTI SAUCE

"I turned to soy crumbles when I was trying to reduce the fat and carbs from traditional marinara," explains Green Lake, Wisconsin's Thomas Licking. The result was this stick-to-your-ribs sauce that's so hearty, no one will miss the meat.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 9 servings.

Number Of Ingredients 12

Vegetarian Spaghetti Sauce image

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.

Nutrition Facts : Calories 106 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 562mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

Ingredients

1 medium onion, chopped
4 garlic cloves, minced
1 tablespoon canola oil
1/2 pound sliced fresh mushrooms
1 can (28 ounces) Italian crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1 tablespoon minced chives
1-1/2 teaspoons Italian seasoning
3/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 cups frozen vegetarian meat crumbles
Hot cooked pasta, optional

HOMEMADE MEATLESS SPAGHETTI SAUCE

When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. -Sondra Bergy, Lowell, Michigan

Provided by Taste of Home

Categories Dinner

Time 3h35m

Yield 2 quarts.

Number Of Ingredients 13

Homemade Meatless Spaghetti Sauce image

Steps:

In a Dutch oven, saute onions in oil until tender. Add the tomatoes, garlic, bay leaves, salt, oregano, pepper and basil. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally., Add tomato paste and brown sugar; simmer, uncovered, for 1 hour. Discard bay leaves. Serve with pasta and basil, if desired.

Nutrition Facts : Calories 133 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein.

Ingredients

4 medium onions, chopped
1/2 cup canola oil
12 cups chopped peeled fresh tomatoes
4 garlic cloves, minced
3 bay leaves
4 teaspoons salt
2 teaspoons dried oregano
1-1/4 teaspoons pepper
1/2 teaspoon dried basil
2 cans (6 ounces each) tomato paste
1/3 cup packed brown sugar
Hot cooked pasta
Minced fresh basil, optional

VEGETABLE SPAGHETTI SAUCE

Looking for a classic Italian accompaniment? Then check out this slow cooked spaghetti sauce made with vegetables.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 10h20m

Yield 12

Number Of Ingredients 13

Vegetable Spaghetti Sauce image

Steps:

Heat oil in 10-inch skillet over medium-high heat. Cook onions and carrots in oil 3 to 4 minutes, stirring frequently, until crisp-tender. Stir in mushrooms and bell peppers.
Spoon vegetables into 4- to 6-quart slow cooker. Stir in remaining ingredients except spaghetti and cheese.
Cover and cook on low heat setting 8 to 10 hours.
Cook and drain spaghetti as directed on package. Serve sauce over spaghetti. Sprinkle with cheese.

Nutrition Facts : Calories 330, Carbohydrate 69 g, Cholesterol 0 mg, Fiber 7 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1100 mg

Ingredients

2 tablespoons olive or vegetable oil
2 large onions, chopped (2 cups)
4 medium carrots, chopped (2 cups)
4 cups sliced mushrooms
2 medium green bell peppers, chopped (2 cups)
4 cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) Italian-style tomato paste
1 tablespoon sugar
1 teaspoon salt
1 teaspoon fennel seed, crushed, if desired
24 ounces uncooked spaghetti
Grated Parmesan cheese, if desired

More about "worlds best vegetarian spaghetti sauce recipes"

HOMEMADE VEGETARIAN SPAGHETTI SAUCE - MY FORKING LIFE

Web Sep 6, 2019 Add tomato paste, dried basil, and dried oregano and stir for about 1 minute. Add crushed tomatoes and vegetable broth and stir. …
From myforkinglife.com
Reviews 4
Category Main Course
Cuisine American
Total Time 30 mins

Heat olive oil in a large pot over medium-high heat. Add onions and sauté until softened, about 3 minutes. Then add mushrooms and garlic and sauté until mushrooms and onions have softened, about 5 more minutes. If you find your mushrooms are starting to dry out and stick to the pan, add about 1 Tbsp of vegetable broth to make it liquidy again.
Add crushed tomatoes and vegetable broth and stir. Reduce heat to medium-low and allow the sauce to simmer for about 10 minutes, stirring occasionally.
Meanwhile, open your can of chickpeas and drain. Mash the chickpeas until they are finely mashed. Stir them into the spaghetti mixture and allow it to continue to cook until the chickpeas are heated through.

Worlds Best Vegetarian Spaghetti Sauce Recipes

WORLD'S BEST SPAGHETTI SAUCE

WORLDS BEST VEGETARIAN SPAGHETTI SAUCE

This is so delicious and so simple you'll never want to use store-bought pasta sauce again! Use with your favourite pasta and parmesan cheese. These are my favorite vegetables to use, but you can substitute them with whatever you like. This also goes well with browned ground beef or meatballs.

VEGETARIAN PASTA SAUCE

Loaded with fresh vegetables and herbs, this hearty, meatless sauce is a perfect way for gardeners to make delicious use of their harvest. "You can add some of your favorite red wine to the sauce during the cooking process, if you wish." -Jerry Tamburino Sacramento, California

VEGETARIAN SPAGHETTI SAUCE

"I turned to soy crumbles when I was trying to reduce the fat and carbs from traditional marinara," explains Green Lake, Wisconsin's Thomas Licking. The result was this stick-to-your-ribs sauce that's so hearty, no one will miss the meat.

HOMEMADE MEATLESS SPAGHETTI SAUCE

When my tomatoes ripen, the first things I make are BLTs and this homemade spaghetti sauce. -Sondra Bergy, Lowell, Michigan

VEGETABLE SPAGHETTI SAUCE

Looking for a classic Italian accompaniment? Then check out this slow cooked spaghetti sauce made with vegetables.

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