If you’re looking for an AMAZING Fat Free Vegan Marinara Sauce – your search has ended!
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 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
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.
- 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
Finely dice the onion and bell pepper to a uniform size.
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.
Add the sliced mushrooms and continue cooking until they have reduced in size and released their liquid.
Stir in the minced garlic and continue simmering for 1 minute or until fragrant.
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.
Add the tomatoes and tomato paste and mix thoroughly.
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.
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.
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