Best Vegan Spaghetti Sauce
The best vegan spaghetti sauce makes a beautifully simple bowl of pasta. This delicious one-pot, five-ingredient sauce is gluten-free, oil-free, soy-free, and nut-free.
Servings: 6
Calories: 93kcal
Ingredients
- two 28-oz. weight cans crushed tomatoes
- 3 garlic cloves minced
- 1 Tbsp Italian seasoning
- 1 ½ Tbsp Simple 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 Simple Homemade Date Syrup and turn off the heat. Let it hang out uncovered for another 5 minutes before serving.
Notes
Leftovers/Meal Prep: 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.
Nutrition
Calories: 93kcal | Carbohydrates: 21g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 401mg | Potassium: 803mg | Fiber: 6g | Sugar: 12g | Vitamin A: 633IU | Vitamin C: 25mg | Calcium: 107mg | Iron: 4mg
