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Fat Free Vegan Marinara Sauce (stovetop version)

February 17, 2015 By Chuck Underwood 40 Comments

If you’re looking for an AMAZING Fat Free Vegan Marinara Sauce – your search has ended!

Vegan Marinara 2

Say goodbye to store-bought spaghetti sauce forever!

You know – that overpriced stuff that is usually nothing but cheap tomato sauce, lots of oil, and salt?

Oh, look!  A clove of garlic!  Yeah whatever….

This Fat Free Vegan Marinara Sauce is absolutely divine, completely oil-free, and so easy to make with common ingredients from your pantry.  And it’s versatile enough to use not just on pasta, but also as a dipping sauce for breadsticks or even as a pizza sauce.

Yeah, it’s THAT good.

And the flavor?

Oh man.  Like nothing, you’ve ever got out of a jar before.  Let’s just say I made a batch of this the other night and my 18-month-old grandson devoured it.  And he’s a picky eater.

It’s Thick..
It’s Rich..
It’s INEXPENSIVE to make..
Did I mention there’s no oil or added fat ???

And with hardly any sodium, strange chemicals OR preservatives…..  you’ll never buy those overpriced jars of store-bought sauce again.

 

Fat Free Vegan Marinara Sauce

Vegan Marinara 2

Fat Free Vegan Marinara | Brand New Vegan

 

Start by dicing your onion and bell pepper uniformly in size and sautéing them in a large pot until softened.  Use a tablespoon of veggie broth or water to keep things from sticking.

Add some sliced mushrooms and let those shrink down a little.

Finally, add the garlic and let that simmer until any liquid that’s left has all but cooked off.

Now add the wine and give your sauce a good stir.  Let that cook for a minute or two and then add all the remaining ingredients.

Mix well and simmer on low heat for 20-30 minutes.

If the sauce seems too chunky, you can always use an immersion blender to get the consistency you like, or simply blend a cup or two in your high-speed blender and then add it back in.

Mmm…. nothing like homemade spaghetti sauce,  just like mama used to make…..well – without the oil.  

Enjoy!

brandnewvegan

 

Vegan Marinara

 

5 from 6 votes
Vegan Marinara 2
Print
Fat Free Vegan Marinara Sauce (stovetop)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
A quick and easy sauce that is thick, rich, fat free, low sodium, and has no strange chemicals or preservatives – you’ll never buy those overpriced jars of store-bought Marinara Sauce again.
Course: Sauce
Cuisine: Italian
Servings: 6 Servings
Author: Chuck Underwood
Ingredients
  • 1/3 cup Leeks or Onions (diced)
  • 1/3 cup Red Bell Pepper (diced)
  • 1/3 cup White Mushrooms (sliced)
  • 2 cloves Garlic (minced)
  • 1 can Diced Tomatoes - No Salt Added (15oz)
  • 1 can Fire Roasted Chopped Tomatoes (15oz)
  • 1 can Tomato Paste (6oz)
  • 1/2 cup Red Wine
  • 1 tsp Brown Sugar (or sweetener of choice) (optional)
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1 tsp Parsley
  • 1/4 tsp Red Wine Vinegar
  • 1/4 tsp ground pepper
  • Salt to taste
Instructions
  1. Finely dice the onion and bell pepper to a uniform size.

  2. Sauté all the veggies together in a saucepan, just until they soften.  Use a tablespoon or two of veg broth or water to prevent sticking if needed. 

  3. Add the sliced mushrooms and continue cooking until they have reduced in size and released their liquid. 

  4. Stir in the minced garlic and continue simmering for 1 minute or until fragrant. 

  5. Add the wine and stir to combine.  Cook for 1-2 minutes.   The wine adds a very elegant flavor to the sauce, but can be replaced with veg broth if necessary.

  6. Add the tomatoes and tomato paste and mix thoroughly. 

  7. Add the remaining seasonings and simmer uncovered on low heat for about 30 minutes.  The brown sugar is optional but helps reduce the overall acidity.

  8. If the sauce is too chunky for your liking – you can use an immersion blender or....blend a cup or two, to get the consistency you like.

Recipe Notes

If you have a Food Processor it will make a quick chore out of chopping all the veggies.

Since I added the can of Fire Roasted Tomatoes with their juice (and sodium) - I did not add any extra salt.

Feel free to adjust the seasonings to your own individual taste.


Tips are Always Welcome

 

 

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Filed Under: Dips, Sauces, & Gravy, Featured, Recipes Tagged With: recipe, sauce

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Reader Interactions

Comments

  1. Rose

    January 1, 2014 at 1:33 pm

    There are no canned roasted tomatoes available where I live. I think I’d just use two cans of the normal ones.
    I’ve never seen a marinara sauce recipe that used white wine. Only red. Does it make a difference taste-wise?

    Reply
    • Chuck Underwood

      January 1, 2014 at 2:16 pm

      I don’t think it really matters but remember, the larger the chunk size (whole tomatoes vs diced) the longer it will take to break down. Or just put them in a blender first. Also – if using regular tomatoes the sodium content will be pretty high so you may want to drain them first. Try stewed!

      I have not tried Red Wine yet just the white. And I really can’t taste it anyway – I think it just adds depth. Try the red and tell me what you think….

      Reply
  2. Jean E Watson Jones

    December 6, 2014 at 4:59 am

    I can’t wait to try this recipe! Just be careful with the Moscato as some contain high fructose corn syrup. Isn’t it sad that we have to read the ingredients labels on wine?

    Reply
    • Chuck Underwood

      December 6, 2014 at 7:35 am

      Thanks Jean! Will definitely keep that in mind! Enjoy the recipe – I actually make this a lot! If you ever try the lasagna recipe – this is the same marinara I use.

      Reply
  3. Sheri

    January 6, 2015 at 7:31 am

    I really love your website!! Awesome recipes … Thank you!! Could you tell me what I could use as a sub for the white wine? Thank you!

    Reply
  4. washbear

    February 6, 2015 at 3:29 pm

    This recipe is so good! Thanks for helping me to keep from starving this year! Your recipes are awesome! (By the way, I made this without the wine and it turned out just fine. Great balance of flavors all the way around!)

    Reply
    • Chuck Underwood

      February 6, 2015 at 4:25 pm

      Glad you liked it!

      Reply
  5. Igz

    February 22, 2015 at 11:42 am

    Buy tomatoes in bottles, not cans.

    Reply
    • Michelina

      August 9, 2015 at 6:31 pm

      Can you name brands of bottled tomatoes for this recipe?

      Reply
  6. EatPlant-Based.com

    February 25, 2015 at 5:27 pm

    Can’t wait to try this one, Chuck! Looks delish!

    Reply
  7. Jess

    March 29, 2015 at 10:55 am

    This is on the stove now as we speak! Thanks! (Jess)

    Reply
  8. Kristen Larsen

    July 27, 2015 at 4:24 pm

    I love this sauce so much I ate a bowl like soup, much to to the embarrassment of my two teenaged stepkids! This also works nicely as a pizza sauce if you really boil off the water for a thicker consistency and blend until smooth. We forego the white wine due to family taste preference and the sauce still tastes great. It’s easy to make double or triple batches and freeze the extra for quick dinners. Thanks, Chuck!

    Reply
  9. Michelle DeFields-Gambrel

    August 3, 2015 at 3:50 pm

    I just discovered you today – you are an amazing vegan chef – THANKS!

    Reply
  10. Claudia Sharon Moore

    October 9, 2015 at 5:00 am

    I made a triple batch of this marinara sauce in my crockpot, yesterday. It made the whole house smell amazing and it’s delicious! I made it exactly as written. I used to buy 365 brand pasta sauce from Whole Foods (no oil) but this is so much better. Thank you for sharing this great recipe!

    Reply
    • Chuck Underwood

      October 10, 2015 at 7:19 am

      So glad you liked it!

      Reply
  11. Jill Tinsley

    January 13, 2016 at 3:47 pm

    Making this right now……….looks yummy!

    Reply
  12. Janet M Ramski

    April 24, 2017 at 8:11 am

    A trick I learned from being married to a Sicilian guy – add shredded carrots to your sauce. They are sweet, and will allow you to greatly reduce or eliminate the sugar. Also, Balsamic vinegar helps to sweeten and add depth to the flavor.

    Reply
  13. CruznV

    May 30, 2017 at 10:45 am

    Does this recipe make about 4 cups…. or more?

    Reply
  14. Marilyn Vantosh

    July 10, 2017 at 12:33 pm

    An absolutely delicious marinara sauce, it has become a staple.
    Thanks so much.

    Reply
  15. NK

    August 30, 2017 at 7:38 am

    My son requested spaghetti for his birthday supper today and I remembered seeing this sauce recipe not too long ago. It is currently simmering on the stove and I’m going to have a hard time staying away until this evening. It is unbelievably delicious. Thanks for the recipe!

    Reply
  16. Elsie

    November 5, 2017 at 8:02 pm

    Chuck is the wine cooking red wine or the red wine like you would drink?

    Reply
    • Dawn

      July 18, 2018 at 5:12 pm

      Never cook with wine that you wouldn’t drink.

      Reply
  17. Kaye

    December 20, 2017 at 6:25 pm

    This is a great spaghetti sauce! Thank you for another good recipe.

    Reply
  18. Michaela

    January 7, 2018 at 4:42 pm

    Found your site today looking for my first seitan recipe.
    Made this with the sausages
    Absolutely salivating
    Thank you, I’ll be back x

    Reply
  19. Tony

    March 6, 2018 at 6:11 am

    I like this recipe, but a word of caution. Not all wines are vegan. Many use fish bladders to filter their wine, therefore, not vegan. The same may be true about the red wine vinegar. If practical, get wine and wine vinegar that is certified vegan, you may have to ask the store clerk or manager, or see if they have Vegan wines at your local health food store, or sell it online.

    Reply
  20. Debbie

    April 27, 2018 at 4:27 pm

    Hi Chuck ~ I made this yesterday and it was SO good! Thank you for the wonderful recipe 🙂 I served it over raw zuchini noodles. I made a double batch so that I can have some to freeze for future meals.

    Reply
  21. Steve W

    May 18, 2018 at 1:01 pm

    This is a very good sauce!!!

    The 2nd time I made it, I put less than 1/4 cup of red wine (Cabernet Sauvignon) instead of 1/2 cup and used 4 cloves of garlic instead of 2. Also, I used a garlic press instead of mincing it.

    Those adjustments balanced everything out just right.. Thanks for the post.

    Reply
  22. Elsie

    June 25, 2018 at 12:01 am

    Hi Chuck,
    I made this for the second time today. First time I used red wine and felt the wine was over bearing. This time I changed it up and used half as much wine, tweaked the spices a little and added Italian spices coconut sugar instead of brown sugar. Came out superb! Thanks for all the hard work you do

    Reply
  23. Martha

    July 21, 2018 at 10:25 am

    Wow. Made a batch using my fresh tomatoes and the fire roasted tomatoes. I liked it so much I made two more batches for the freezer.

    Thanks for sharing your WFPB recipes.

    Reply
  24. Romy

    December 14, 2018 at 2:18 pm

    Just a heads up…
    A pinch (and I mean just a pinch) of baking soda takes down acidity immediately. I use it in all my tomato sauces. It really works but seriously, start out with less than 1/8th of a teaspoon. It will fizz but after mixing it in it will reduce the acidity and add a bit of sweetness and balance to the overall flavor.

    Reply

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Hi I'm Chuck, and I make switching to a plant-based diet as easy as possible by recreating all of your favorite comfort foods. You're not going to believe how good it tastes and chances are, you're not gonna miss a thing!

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