Best Vegan Spaghetti Sauce Recipe

By Babycatgrandma

Ingredients

• 1 Tbsp olive oil
• 1 cup diced onion
• 2 - 4 cloves garlic, minced
• 1 small carrot, shredded
• 1 celery rib, diced
• 1 cup diced fresh mushrooms OR 1/4 cup dried mushrooms
• 1 cup diced red pepper
• 1 1/2 - 2 cups cooked brown or French lentils with liquid
• 15 oz can whole plum tomatoes, chopped, with liquid (use food processor if you have one, or strain & chop) OR 4 fresh plum tomatoes, peeled and diced
• 1 tsp molasses or maple syrup
• 1 tsp smoked paprika
• Optional: 1/4 cup red wine
• Optional: 1 tsp balsamic vinegar
• Optional: 1 tsp dried savory or tarragon leaves
• Optional: 1/2 cup diced veggie sausage OR tempeh bacon
• 2 tsp dried basil leaf or 1/4 cup chopped fresh basil
• Water or vegetable stock to thin
• Salt & pepper to taste

Details

Servings 4
Adapted from savvyvegetarian.com

Preparation

Step 1

Yield: 4 Servings

Directions:

Heat oil on medium heat in a large saute or sauce pan

Stir fry onions until soft

Add the rest of the vegetables and stir fry until soft

Add lentils and liquid, chopped tomatoes, molasses, paprika and optional ingredients as you wish

Bring to boil, reduce heat, simmer uncovered for 15 minutes, stirring several times.

Cook the pasta while the sauce is simmering

Thin the sauce if needed with water or vegetable stock, add salt & pepper to taste

Stir in the basil, and serve the sauce over hot pasta, garnishing with chopped basil or parsley, vegan sour cream or vegan parmesan

and so do veggie sausage & tempeh bacon, so taste before you add extra salt to the sauce.

The optional ingredients take this dish over the top,

so add them if you can. I went for the wine, balsamic vinegar, and tarragon since I had those on hand.

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