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 this Salmon with Cream Sauce, Easy Shakshuka, or Homemade Vegan Hamburger Helper!
Would love to hear in a comment below if you give this recipe a try and what you think 🙂
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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