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Vegan Slow-Cooked Spaghetti Sauce Recipe

A slow-cooked, flavor-packed spaghetti sauce made with tomatoes, herbs, and lentils for a hearty and satisfying vegan dish.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Calories: 180

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 can 28 oz crushed tomatoes
  • 1 can 14 oz diced tomatoes
  • 1 cup cooked lentils
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp thyme
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp maple syrup optional
  • ½ cup vegetable broth

Method
 

  1. Add olive oil, onion, and garlic to the slow cooker.
  2. Pour in crushed tomatoes, diced tomatoes, and tomato paste.
  3. Stir in lentils, oregano, basil, thyme, smoked paprika, salt, and black pepper.
  4. Add maple syrup for a touch of sweetness, if desired.
  5. Pour in vegetable broth and mix everything well.
  6. Cover and cook on low for 6 hours.
  7. Stir, taste, and adjust seasoning before serving.
  8. Serve over pasta or use as a pizza sauce.

Notes

Nutritional Information (Per Serving)

  • Calories: 180
  • Total Fat: 4g
  • Saturated Fat: 0.5g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Protein: 7g

Vitamins & Minerals (Per Serving)

  • Iron: 18%
  • Vitamin A: 20%
  • Folate: 15%
  • Magnesium: 12%
  • Potassium: 25%

Tips for the Best Spaghetti Sauce

  • Add red pepper flakes for a spicy kick.
  • Use fresh basil at the end for extra flavor.
  • Let the sauce sit overnight for an even richer taste.

Final Thought

Set it, forget it, and impress everyone with your “effortless” cooking skills. Who needs a chef when you have a slow cooker?