Pasta Sauce - Vegan

Pasta Sauce - Vegan

1
MartyRiv 0

"Vegetable-loaded tomato-based pasta sauce for vegans."

Ingredients

1 h 55 m servings 500 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 20.3 g
  • 31%
  • Carbs:
  • 72.4g
  • 23%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3419 mg
  • 137%

Based on a 2,000 calorie diet

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Directions

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  1. Mix celery, green bell pepper, red bell pepper, yellow bell pepper, carrot, basil, oregano, thyme, salt, and black pepper together in a bowl until the vegetables are evenly coated in seasonings.
  2. Heat olive oil in a skillet over medium-low heat. Cook and stir onion and garlic in hot oil until onion is soft and garlic is light golden brown, 5 to 10 minutes. Add vegetable mixture to the skillet; cook and stir until hot, 3 to 5 minutes. Remove skillet from heat.
  3. Combine tomatoes and 1/4 cup red wine in a large pot over low heat. Cook, stirring occasionally, until the tomatoes begin to soften, 15 to 20 minutes.
  4. Pour tomato mixture into a blender with remaining 1/4 cup red wine and cornstarch to no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  5. Return blended tomatoes to pot over medium-low heat. Stir vegetable mixture through tomato sauce; bring to a simmer and cook until thick, about 1 hour.
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  1. 2 Ratings

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My picky teenage son and I are in the middle of a 21-day Daniel Fast, which limits our diet to fruits, vegetables and whole grains. It's tough to find recipes that meet these criteria while sat...