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Rich and Hearty Vegan Spaghetti Sauce

This hearty vegan spaghetti sauce is full of bold flavours and Italian herbs. It's thick and chunky making it perfect for silky spaghetti or for adding to your lasagna and pasta bakes. And it freezes beautifully.
5 from 1 vote
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Course: pasta
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8 Servings
Author: Deborah Rainford

Ingredients

  • 3 tablespoons (3 tablespoons) olive oil
  • 1 (1) red onion, finely diced
  • 4 cloves (4 cloves) garlic, peeled and minced
  • 2 teaspoons (2 teaspoons) garlic granules
  • 1 tablespoon (1 tablespoon) oregano
  • 1 tablespoon (1 tablespoon) basil
  • ¼ teaspoon (¼ teaspoon) cinnamon
  • ¼ teaspoon (¼ teaspoon) chilli flakes
  • 2 tablespoons (2 tablespoons) tomato puree
  • 250 ml (1 cups) vegetable stock made from a stock cube
  • 2 (2) x 400ml tins chopped tomatoes

Instructions

  • Heat the olive oil in a saucepan over medium heat and add in the chopped onion. Sweat the onions over low heat for about 10 minutes, until the onions are softened. Add in the minced garlic and continue to cook for another 5 minutes until the garlic is soft and fragrant. Season with some sea salt. 
  • Stir in the herbs and spices, then the tomato paste and mix it well with the onions and garlic. Let this cookout for a few minutes. 
  • Pour the vegetable stock into the pan and bring to a simmer. At this stage, the sauce will be very salty. Have no fear, it isn't ruined.
  • Pour in the tins of tomatoes and bring to a simmer again. Simmer uncovered for about 10 minutes until the sauce has thickened and all the herbs and spices are distributed evenly.
  • Taste the sauce and adjust any of the spices, herbs or seasoning that you feel it needs. Personally, I always end up adding a pinch more cinnamon because I love the warmth that it brings to the sauce.

Notes

  1. You can use whole peeled plum tomatoes in the tins, but the texture won’t be quite the same. You may find that you need to add some extra water to get the right consistency. 
  2. This recipe doesn’t have any sugar in it because the cinnamon cuts the acidity and brings a hint of sweetness and warmth. But, you can certainly add in some sugar if you want to.
  3. If you want the sauce to be even thicker, then just continue to simmer until your desired thickness is reached. Just be careful of your seasoning. The longer the sauce is cooked and reduced the saltier it will become. 

Nutrition

Calories: 80kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 276mg | Potassium: 256mg | Fiber: 2g | Sugar: 4g | Vitamin A: 251IU | Vitamin C: 12mg | Calcium: 51mg | Iron: 1mg
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