Vegetarian Crock Pot Spaghetti Sauce Recipes

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VEGETARIAN SPAGHETTI SAUCE



Vegetarian Spaghetti Sauce image

"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

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

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

SLOW-COOKED SPAGHETTI SAUCE



Slow-Cooked Spaghetti Sauce image

I like to serve this homey dish to company and not just because it's easy and economical. I'd be lost without my slow cooker!-Shelley McKinney, New Castle, Indiana

Provided by Taste of Home

Categories     Dinner

Time 7h15m

Yield 8 servings.

Number Of Ingredients 13

1 pound ground beef or bulk Italian sausage
1 medium onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 bay leaf
1 tablespoon brown sugar
4 garlic cloves, minced
1 to 2 teaspoons dried basil
1 to 2 teaspoons dried oregano
1 teaspoon salt
1/2 to 1 teaspoon dried thyme
Hot cooked spaghetti

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 3-qt. slow cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve with spaghetti.

Nutrition Facts : Calories 142 calories, Fat 5g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 546mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.

VEGETARIAN CROCK POT SPAGHETTI SAUCE



Vegetarian Crock Pot Spaghetti Sauce image

Make and share this Vegetarian Crock Pot Spaghetti Sauce recipe from Food.com.

Provided by Dreamer in Ontario

Categories     Spaghetti

Time 9h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 cups sliced mushrooms
1 green bell pepper, chopped
2 (14 ounce) cans diced tomatoes with seasonings, undrained
15 ounces tomato sauce
6 ounces tomato paste
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces spaghetti
parmesan cheese (optional)

Steps:

  • Cook onions and carrots in oil in large nonstick skillet over medium heat.
  • Stir and cook for 4-5 minutes until tender. Add mushrooms and bell pepper and stir. Place vegetables into bottom of 4-5 quart crock pot and add remaining ingredients except spaghetti pasta and cheese.
  • Cover crock pot and cook on low for 7-8 hours.
  • Uncover, stir thoroughly, then leave cover off crock pot and turn heat to high.
  • Cook, uncovered, for 1 more hour to thicken sauce.
  • At this point the sauce can be frozen. Divide into smaller portions and cool in refrigerator.
  • Wrap, label, and freeze the sauce up to 3 months.
  • To thaw and reheat, thaw sauce overnight in refrigerator.
  • Pour into skillet and heat over medium heat, stirring frequently, about 15-20 minutes or until sauce bubbles and is thoroughly heated.
  • You can even cook the pasta until almost tender and combine it with the cooled sauce. Freeze as directed, and thaw as directed. You may need to add 1/4-1/3 cup water when reheating if freezing the pasta in the sauce.
  • Or you can go ahead and serve sauce with cooked spaghetti and grated Parmesan cheese. 6 servings.

VEGETARIAN SLOW COOKER SPAGHETTI SAUCE



Vegetarian Slow Cooker Spaghetti Sauce image

An easy recipe for homemade vegetarian spaghetti sauce. You won't miss the meat with this hearty recipe.

Provided by Sarah Olson

Categories     Main Course

Time 6h10m

Number Of Ingredients 10

3 bell peppers (yellow, red and green bell pepper, cut into 1-inch pieces.)
1 small yellow onion (diced)
29 oz. diced tomatoes ((two 14.5-oz. cans))
6 oz. tomato paste
8 oz. tomato sauce
1 Tbsp. Italian seasoning
2 minced garlic cloves ((about one tablespoon))
1/2 tsp. sea salt
1/4 tsp. red pepper flakes (omit if you don't want any heat)
1 Tbsp. sugar

Steps:

  • Cut peppers and onions and place in crockpot.
  • Add remaining ingredients and stir well.
  • Cover and cook on high for 4 hours or on low for 6 hours.
  • Serve over any type of pasta, enjoy!

Nutrition Facts : Calories 112 kcal, Carbohydrate 25 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 761 mg, Fiber 6 g, Sugar 16 g, UnsaturatedFat 2 g, ServingSize 1 serving

VEGETARIAN SPAGHETTI FOR CROCK POT



Vegetarian Spaghetti for Crock Pot image

Posted in response to a request for vegetarian crock pot recipes. I haven't tried it, but it sounds good!

Provided by ChipotleChick

Categories     Spaghetti

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 9

1 (1 1/2 ounce) envelope spaghetti sauce mix
1 (8 ounce) can tomato sauce
1 cup water
1 small eggplant
1 small bell pepper, cut into 1 inch chunks
3 medium tomatoes, cut into small wedges
1/2 teaspoon salt
1/2 lb uncooked spaghetti
1/4 lb grated mozzarella cheese

Steps:

  • In slow cooker pot, mix dry sauce mix with tomato sauce and water.
  • Cut zucchini into 1/2-inch crosswise slices.
  • Peel eggplant, slice thinly and then cut each slice into quarters.
  • Add all the diced and sliced veggies to the crockpot.
  • Cover and cook on low 4-6 hours or until vegetables are tender.
  • Meanwhile, cook spaghetti according to package directions; drain.
  • Serve sauce on top of cooked spaghetti with mozzarella sprinkled on top.

SLOW-COOKER VEGETABLE SPAGHETTI SAUCE



Slow-Cooker Vegetable Spaghetti Sauce image

Fennel seed adds spunk to this veggie spaghetti sauce combo.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h20m

Yield 6

Number Of Ingredients 13

2 tablespoons olive or vegetable oil
1 large onion, chopped (1 cup)
2 medium carrots, chopped (1 cup)
2 cups sliced fresh mushrooms (6 oz)
1 medium green bell pepper, chopped (1 cup)
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
2 cans (8 oz each) Muir Glen™ organic tomato sauce
1 can (6 oz) Italian-style tomato paste
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon fennel seed, crushed, if desired
12 oz uncooked spaghetti
Grated Parmesan cheese, if desired

Steps:

  • In 10-inch skillet, heat oil over medium-high heat. Add onion and carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in mushrooms and bell pepper.
  • In 4- to 5-quart slow cooker, place vegetables. Stir in remaining ingredients except spaghetti and cheese.
  • Cover; cook on Low heat setting 7 hours.
  • Uncover; stir well. Increase heat setting to High; cook uncovered about 1 hour longer or until sauce is desired consistency.
  • Cook and drain spaghetti as directed on package. Serve sauce over spaghetti; sprinkle with Parmesan cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 145, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1100 mg

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Top Asked Questions

How long do you cook spaghetti sauce in a crock pot?
Cover the crock pot and cook on low for 7 to 8 hours. This recipe can cook as long as 10 hours. Uncover the slow cooker, stir the sauce thoroughly, then leave the cover off the crockpot and turn the heat to high. Cook, uncovered, for 1 to 2 more hours to thicken the sauce. At this point, the sauce can be frozen.
How to cook spaghetti in a crock pot with vegetables?
Place vegetables into bottom of 4-5 quart crock pot and add remaining ingredients except spaghetti pasta and cheese. Cover crock pot and cook on low for 7-8 hours. Uncover, stir thoroughly, then leave cover off crock pot and turn heat to high.
What is the best Spaghetti Sauce to make vegetarian?
This excellent and nutritious sauce combines beautifully with any type of pasta. Rotini or rotelle are good because their ridges hold the sauce as you eat. We think that spaghetti sauce is one of the easiest recipes to make vegetarian. You don't need meat in this type of sauce. The vegetables add more than enough flavor.
How long to cook vegetables in a crock pot?
Cook onions and carrots in oil in large nonstick skillet over medium heat. Stir and cook for 4-5 minutes until tender. Add mushrooms and bell pepper and stir. Place vegetables into bottom of 4-5 quart crock pot and add remaining ingredients except spaghetti pasta and cheese. Cover crock pot and cook on low for 7-8 hours.

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