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This vegetarian spaghetti sauce is an easy weeknight dinner that will be a crowd pleaser for everyone. Made-from-scratch with minimal ingredients, easy to customize, and takes less than 40 minutes start to finish. Let's get cooking!
Prep Time 5 minutes minutes
Cook Time 35 minutes minutes
Total Time 40 minutes minutes
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Easy weeknight dinner that’s a crowd pleaser for everyone? CHECK. This Vegetarian Spaghetti Sauce recipe checks not only this box, but many others!
Why I love this Vegetarian Spaghetti Sauce Recipe
- made from scratch
- minimal ingredients
- easy to customize – feel free to leave a comment if you have any questions or don’t have any of the ingredients listed and I’m more than happy to help suggest substitutions
- chunky – this sauce has great texture and is loaded with good-for-you vegetables and crumbled tempeh for extra protein
- BIG flavor, little time – just 15 minutes of hands on time before you let the sauce simmer for 20 minutes
- easy to modify for dietary needs – serve with zucchini noodles, sweet potato noodles, gluten free or regular pasta, this sauce goes with pretty much everything!
- vegetarian + gluten free + dairy free – meaning something for everyone!
What tempeh to use
Personally, I love the tempeh from Trader Joe’s. It has minimal ingredients, is reasonably priced, and also crumbles really nicely/easily. Bonus, it also stays good for a long time in your fridge!
How to make this Vegan + Vegetarian Spaghetti Sauce
- Saute onions – in olive oil over medium heat in a saute pan until clear, ~2-3 minutes.
- Add crumbled tempeh – and continue to cook until all pieces are browned, ~5-6 minutes.
- Add mushrooms and green pepper – cook until mushrooms are no longer ‘pink,’ ~3-5 minutes.
- Remaining ingredients – get added to pan. Bring to a low boil and then simmer uncovered on low for 20 minutes to allow flavors to combine and sauce to thicken. Stir occasionally to make sure sauce doesn’t burn/stick to bottom.
- Prepare your base – for this recipe, I used zucchini noodles, but you could also serve over roasted potatoes, or your favorite brand of regular or gluten free pasta.
- Serve – once sauce is ready, serve over base of choice. Optional, top with fresh basil and your choice of cheese!
If you’re looking for other quick + easy dinner recipes, some of my favorites include thisSalmon with Cream Sauce, Easy Shakshuka, orHomemade Vegan Hamburger Helper!
Would love to hear in a comment below if you give this recipe a try and what you think 🙂
Vegetarian Spaghetti Sauce
Prep: 5 minutes minutes
Cook: 35 minutes minutes
Total: 40 minutes minutes
Servings: 4 servings
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This vegetarian spaghetti sauce is an easy weeknight dinner that will be a crowd pleaser for everyone. Made-from-scratch with minimal ingredients, easy to customize, and takes less than 40 minutes start to finish. Let's get cooking!
Ingredients
Tempeh Spaghetti Sauce
- ¼ cup olive oil
- 1 ea medium onion, diced ~ 1 cup
- 1 8oz pack tempeh crumbled
- 2 ea green pepper, diced ~ 2 cups
- 1 8oz package mushrooms, diced ~ 2 cups
- 2 14.5oz cans diced tomatoes
- ½ 6oz can tomato paste
- ½ cup red wine
- 2 tsp oregano leaves
- 1 tsp salt
- Fresh basil - optional garnish
Zoodles
- 4 zucchini
- ½ cup olive oil divided
- salt & pepper to taste
Instructions
Tempeh Spaghetti Sauce
To a medium saute pan, add olive oil and heat to medium low.
Saute onions in olive oil until onions are clear (2-3 minutes).
Add tempeh and saute until all tempeh is browned (5-6 minutes). Add mushrooms and green pepper and saute until mushrooms are no longer “pink” (3-5 minutes).
Add the two cans of diced tomatoes, tomato paste, red wine, oregano and salt.
Bring to a low boil then simmer uncovered on low for 20 minutes. Stir occasionally to ensure nothing burns.
Zucchini Noodles
While sauce is cooking, start preparing your ‘Zoodles’ (zucchini noodles). Using a spiralizer, spiralize the 4 zucchini into ribbons.
To a medium saute pan, add 2 tbsp olive oil and about ¼ - ⅓ of the zucchini ribbons (depending on the size of your pan). Saute for 3 -5 minutes over medium heat, until al dente or desired consistency is reached. Season with salt & pepper to taste.
Set aside cooked zoodles and repeat the process in batches with remaining zucchini noodles.
To serve, split zucchini noodles between 4 bowls. Top with tempeh spaghetti sauce and garnish with fresh chopped basil (optional). Enjoy!
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About Casey Colodny
Avid home cook and baker since College, Casey went on to attend Le Cordon Bleu in Paris and complete the basic intensive cuisine course. Interested in creating healthier recipes for the V/GF, vegetarian, pescatarian, and paleo eaters! Started The Mindful Hapa in 2018 and has been cooking and sharing tasty recipes and photography ever since.
