Best 5 Pasta Sauce Vegan Recipes

EASY VEGAN PASTA SAUCE

Steps:

• In a skillet over medium-low heat, saute onion and garlic in the vegetable oil. Place tomatoes into onion and garlic mixture. Stir in diced bell pepper, salt, pepper, basil and oregano. Let simmer for 20 minutes, stirring occasionally. Turn down heat if it starts to stick.

VEGAN PASTA WITH LENTIL SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Place lentils, carrots, and celery into the pot, reduce heat to low, and let simmer until vegetables are tender, about 30 minutes. Drain, reserving 2 cups of salted vegetable water. Add 1 tablespoon olive oil, mix, and set aside.
• Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• While pasta cooks, heat remaining oil in a skillet over medium heat. Saute garlic in the hot oil until softened, 1 to 2 minutes. Add diced tomatoes and cook for 2 to 3 minutes. Pour in reserved salted vegetable water, mix, and add lentil mixture. Season sauce with kosher salt. Drain pasta.
• Divide pasta among plates, top with sauce, and serve.

PASTA SAUCE - VEGAN

Steps:

• Mix celery, green bell pepper, red bell pepper, yellow bell pepper, carrot, basil, oregano, thyme, salt, and black pepper together in a bowl until the vegetables are evenly coated in seasonings.
• Heat olive oil in a skillet over medium-low heat. Cook and stir onion and garlic in hot oil until onion is soft and garlic is light golden brown, 5 to 10 minutes. Add vegetable mixture to the skillet; cook and stir until hot, 3 to 5 minutes. Remove skillet from heat.
• Combine tomatoes and 1/4 cup red wine in a large pot over low heat. Cook, stirring occasionally, until the tomatoes begin to soften, 15 to 20 minutes.
• Pour tomato mixture into a blender with remaining 1/4 cup red wine and cornstarch to no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Return blended tomatoes to pot over medium-low heat. Stir vegetable mixture through tomato sauce; bring to a simmer and cook until thick, about 1 hour.

VEGAN MELANZANE (EGGPLANT) PASTA SAUCE

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, and garlic until onion is golden, about 5 minutes. Add tomatoes, sugar, salt, and pepper. Bring to a simmer; turn heat down to low. Continue simmering, stirring occasionally, for 10 minutes.
• Meanwhile, heat vegetable oil in a separate pan over high heat. Fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
• Mash the tomatoes in the saucepan using a fork for a less chunky texture. Remove from heat. Add eggplant and olives; stir gently to incorporate.

VEGAN "CHEESE" PASTA SAUCE/DIP

Steps:

• sift together dry ingredients in medium saucepan.
• whisk in water over medium heat until bubbly.
• stir in margarine and tomatoes.
• continue to cook until well heated.
• serve over chips for nachos, or over noodles for mac and cheese.