Vegetarian Marinara Sauce Recipes

THE BEST CHUNKY VEGETABLE MARINARA SAUCE

Steps:

• In a frying pan, heat up the olive oil until sizzling. Sautee onion and garlic over medium heat for a couple of minutes until slightly softened and translucent.
• Add carrots, courgette, leek, bell pepper, mushrooms into the pan and sautee for a further 5-7 minutes until the vegetables have slightly softened.
• Stir in tomato puree, smoked paprika, chilli flakes (if using), tinned tomatoes, vegetable stock, fresh basil and bring to a gentle boil. Cover with a lid and simmer for 30-40 mins until the sauce is reduced to the desired consistency. If the sauce is too thick, add water as needed. Taste the sauce at this stage & season with salt & pepper. If the sauce is a little too acidic, add coconut sugar to reduce the acidity.
• Using a hand blender or a food processor, blitz or pulse the sauce for a few seconds depending on how chunky or smooth you prefer it. When the sauce is at room temperature, transfer into Tupperware. Store in the fridge for up to 5 days or freeze for up to 4 months. If freezing, you might want to divide the sauce into separate individual serving portion sizes.

EASY VEGAN MARINARA SAUCE

Steps:

• Peel and halve the onions, crush the garlic, peel and finely grate the carrot and finely chop the fresh basil.
• Add the crushed garlic, grated carrot, canned tomatoes, coconut milk, and dried herbs to a saucepan and mix well.
• Drop in the onion halves cut side down and push to the bottom of the saucepan.
• Bring to a slow simmer on high heat and then reduce to medium-low and leave to cook uncovered for 45 minutes (no need to stir).
• Take out the onions. Stir through the chopped basil, taste for salt and add a little freshly ground black pepper. Toss with pasta to serve.

VEGETARIAN MARINARA SAUCE

Steps:

• Pour the oil in a pot and heat at medium heat. Add the onions, carrots and celery and cook until the onions are translucent, approximately 8 minutes
• Add the garlic and cook for one minute, mixing frequently to ovoid burning it
• Add the wine and let it evaporate for approximately 4 minutes. Make sure that the vegetables are still moist and not too dry
• Open the tomatoes cans and with your hands crush them
• Add the tomato paste and the crushed tomatoes to the cooked vegetables
• Fill with water one of the empty tomato cans and use this water to add to the sauce
• Add the salt and sugar
• Let the sauce boil and lower the temperature. Cook for 45 minutes and add the fresh basil
• Continue cooking at low temperature for two hours

KITTENCAL'S MARINARA PASTA SAUCE (VEGETARIAN)

Steps:

• In a heavy-bottomed stockpot or Dutch oven heat oil over medium-high heat.
• Add in onions, garlic and dried red pepper flakes, basil and oregano; saute for about 3-4 minutes.
• Add in the tomato paste and stir for 2-3 minutes.
• Add in the Roma tomatoes with juice and wine; simmer uncovered over low heat for 1-2 hours (I usually cook it for at least a couple of hours) stirring occasionally.
• Season with salt and pepper and add in sugar if desired.
• **NOTE** if you prefer a thinner sauce, then add in some water.

VEGETARIAN MARINARA SAUCE

Steps:

• In a large frying pan, heat olive oil; add garlic, onions and saute' until onions are transparent, about 5 minutes, stirring frequently.
• Add diced sweet red pepper, diced green pepper and saute' for an additional 1 minute.
• Transfer mixture to a large heavy bottom cooking pot.
• Add diced carrots, canned mushrooms (including liquid), tomatoes (including liquid), tomato paste, oregano, dried basil, fresh basil, spicy Italian seasoning, bay leaves, celery, sugar, salt and black pepper Bring sauce to boil; reduce heat and simmer, partially covered for 40 minutes, stirring occasionally.
• Sauce should be smooth when cooked.
• Adjust seasonings to taste.
• Remove bay leaves and discard.
• Serve sauce over pasta or pasta with saute'ed fresh vegetables, chicken or veal.
• This sauce may be canned while it is hot.
• Follow canning instructions carefully.
• It also freezes well in plastic containers.
• If you desire a meat sauce, add 1 1/2 pounds of extra lean ground round; firstly fry ground round for about 5 minutes, discard any fat and add to sauce just after the tomatoes.