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.
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
Instructions
- Add olive oil, onion, and garlic to the slow cooker.
- Pour in crushed tomatoes, diced tomatoes, and tomato paste.
- Stir in lentils, oregano, basil, thyme, smoked paprika, salt, and black pepper.
- Add maple syrup for a touch of sweetness, if desired.
- Pour in vegetable broth and mix everything well.
- Cover and cook on low for 6 hours.
- Stir, taste, and adjust seasoning before serving.
- 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.