This no-oil Vegan Spaghetti Sauce makes a beautifully simple bowl of pasta. It provides the saucy base for our Vegan Puttanesca.
This delicious one-pot, five-ingredient vegan spaghetti sauce is gluten-free, oil-free, soy-free, nut-free, and Daniel Fast-approved. Check out our vegan alfredo sauce and tahini pasta sauce for more pasta sauce options.
What You'll Need to Make This Vegan Spaghetti Sauce
- Crushed tomatoes: Base of the sauce. It's tomatoey, tangy, rich body and volume.
- Italian Seasoning blend: Herby complexity with a mix of oregano, basil, thyme that elevates the tomato base.
- Garlic: Aromatic backbone that adds warmth and depth.
The crushed red peppers and homemade date syrup provide a wonderful balance of flavors to the pungent garlic and Italian seasoning. Salt is to taste, and I added about ½ teaspoon to the pot for my liking.
A full list of ingredients with exact amounts can be found in the recipe card below.
How to Make This Vegan Tomato Pasta Sauce
Step 1
Add crushed red tomatoes, garlic, Italian seasoning, and crushed red pepper to a large pot. Stir well to combine.
Step 2
Turn on the heat to medium-high and bring to a gentle boil. Partially cover and reduce the heat to low. Simmer for 45 minutes for a typical spaghetti sauce consistency, or for 60 minutes if you want it thicker.
Step 3
After cooking for 45 to 60 minutes, turn off the heat and stir in the Homemade Date Syrup. Let it sit for 5 minutes before serving.
Ways to Use This Vegan Spaghetti Sauce
Even though we have a wonderful Easy Homemade Pizza Sauce recipe, I've used this vegan spaghetti sauce as a pizza sauce and just added a sprinkle of fennel seeds and a diced sundried tomato. It's so yummy!
In addition to spaghetti and pizza, this sauce provides a wonderful base for making our Vegan Lasagna.
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Recipe FAQs
The short answer to thickening the sauce is to cook it longer. As the sauce cooks with the lid partially ajar, the water in the sauce slowly evaporates, leaving a thicker concentrated sauce. I find that 45 minutes is the right amount of time for the consistency I like with my spaghetti pasta. Another way to thicken spaghetti sauce is to add tomato paste. While I'm always for saving time, I find allowing the sauce to simmer is best because the other flavors from the garlic and spices combine beautifully with time.
Keeping it simple with this sauce and fresh herbs is totally fine. However, it's also fantastic with grilled vegetables, cannellini beans, or vegan magic meatballs. Another tasty addition is olives and capers for a vegan spaghetti alla puttanesca dish. Yum!! A sprinkle of vegan parmesan cheese is also lovely topping in any event.
While we have a Homemade Pizza Sauce recipe, this spaghetti sauce can easily be substituted for a pizza sauce. We recommend adding diced sundried tomatoes and fennel seeds to this spaghetti sauce for optimal flavor as a pizza sauce. However, no worries if you don't have these on hand because this sauce is still tasty on our veggie pizza for one.
This vegan spaghetti sauce stores well in an airtight container in the refrigerator for up to 4 days. Or freeze for up to four months. To reheat from frozen, thaw the sauce in the refrigerator and then warm it up on the stove. Alternatively, microwave at reduced power in a microwave safe container.
Expert Tips
There's no right or wrong way to serve up this spaghetti sauce. It's a matter of personal preference. The restaurants and chefs on cooking shows tend to cook the pasta with the sauce, but you do you. Lol!
So, enjoy this healthy, delicious sauce on top of your favorite al dente whole wheat, gluten-free whole grain spaghetti, or another pasta noodle, and sprinkle with fresh chopped parsley or basil.
However, if you prefer your spaghetti sauce to be absorbed into the pasta noodles instead of on top, add partially cooked pasta to the sauce and continue cooking for about 3 to 4 minutes. It'll come out looking like this:
This Vegan Spaghetti Sauce is proof that simplicity doesn’t mean sacrificing flavor. With just five key ingredients, you’re building a plant-based masterpiece that's rich, tangy, slightly sweet, and cozy. Whether you’re topping your favorite noodle, layering it in lasagna, or using it to kick up your pizza, this sauce is adaptable, nourishing, and downright irresistible. So go ahead, give it a whirl and let your taste buds throw a little dinner party.
More Pasta Sauces to Check Out
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Vegan Spaghetti Sauce (No Oil)
Ingredients
- two 28-oz. weight cans crushed tomatoes
- 3 garlic cloves, minced
- 1 Tbsp Italian seasoning
- 1 ½ Tbsp Homemade Date Syrup
- ½ tsp crushed red pepper (or to taste)
- salt to taste
Instructions
- Add crushed red tomatoes, garlic, Italian seasoning, and crushed red pepper to a large pot. Stir well to combine.
- Turn on heat to medium-high and bring to a gentle boil.
- Partially cover and reduce heat to low. Simmer for 45 minutes for a typical spaghetti sauce consistency, or for 60 minutes if you want it thicker.
- Finally, stir in the homemade date syrup, and turn off the heat. Let it hang out uncovered for another 5 minutes before serving.
Gigi & Sersie says
Very simple and delicious. I added some fresh basil before adding it to my whole wheat pasta. I topped it off with cashew parmesan cheese. Delish!