~~  Vegan  ~~ Spaghetti Sauce

Lentil + Veggie

Vegan Spaghetti Sauce

This thick and rich vegan spaghetti sauce is loaded with plant-based protein. It makes for a filling and nutritious meal!

Mushrooms + Lentils

To help replicate the texture of ground meat, this recipe features a mixture of mushrooms and lentils. You could also use TVP or veggie ground round!

Olive oil Garlic Onion Bell pepper Mushroom Lentils Crushed tomatoes Nutritional yeast Sugar Dry basil Dry oregano Salt Black pepper

Sauce Ingredients

1. Prep + Cook Veggies 2. Prep Sauce + Simmer 3. Make Pasta + Serve

How to Make It

Prep + Cook Veggies

Step 1:

Cook onion and garlic in some oil until they soften. Add bell pepper and mushroom and cook again.

Prep Sauce + Simmer

Step 2:

Add lentils, tomatoes, nutritional yeast and all the other flavor-boosting herbs and seasonings. Simmer over low heat, stirring occasionally.

Make Pasta + Serve

Step 3:

Cook spaghetti and top with sauce, or combine pasta and sauce in the pot before serving. Garnish with fresh herbs and vegan parmesan cheese!

Refrigerate in an airtight container for up to 5 days. You can also freeze this sauce for up to 4 months! Reheat in a pot on your stove when ready to eat.

How to Store Leftovers

~~  Vegan  ~~ Spaghetti Sauce

Lentil + Veggie