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A bowl of oil-free vegan spaghetti sauce on top of spaghetti.

Oil-Free Vegan Spaghetti Sauce

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Oil-Free Vegan Spaghetti Sauce is a great way to add some extra protein and vegetables to your pasta night. Filled with classic tomato sauce flavors, this is an easy weeknight pasta dish that takes only 25 minutes.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 202
Author Elizabeth

Ingredients

  • 1 Medium White Onion diced
  • 1 Head Garlic minced
  • 1 28 Ounce Can Diced Tomatoes OR 2 Pound Diced Fresh Roma Tomatoes optionally peeled
  • 8 Ounces Sliced Mushrooms
  • 3 Tablespoons Tomato Paste
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Powder
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Dried Basil
  • ½ Teaspoon Dried Thyme
  • 1 Teaspoon Salt
  • ¼ Teaspoon Black Pepper
  • 1 8 Ounce Block Tempeh crumbled

Instructions

  • Add the onion to a pan and sauté 4-5 minutes, until it turns soft and translucent. Add a splash of water if the onion starts to stick.
  • Add the garlic and cook 30 seconds.
  • Add the tomatoes, mushrooms, and spices to the pan. Bring to a boil then simmer 10 minutes.
  • When the sauce has thickened add the tempeh. Cook 3-5 minutes more until the tempeh is warm.
  • Serve with your favorite pasta and enjoy!

Video

Nutrition

Calories: 202kcal | Carbohydrates: 26g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 974mg | Potassium: 1107mg | Fiber: 4g | Sugar: 9g | Vitamin A: 432IU | Vitamin C: 26mg | Calcium: 183mg | Iron: 5mg