Homemade Vegetarian Spaghetti Sauce
Easy and delicious Homemade Vegetarian Spaghetti Sauce made with mushrooms and chickpeas for added protein. This meatless sauce is the perfect substitute for meaty spaghetti sauce.
Servings 4 people
- 2 Tbsp olive oil
- 1 onion chopped
- 6 cloves garlic chopped
- 8 oz baby portobello mushrooms chopped
- 2 Tbsp tomato paste
- 1 Tbsp dried basil
- 1 tsp. dried oregano
- 1 28-oz can crushed tomatoes
- 1 can chickpeas drained and mashed
- 2 tsp balsamic vinegar
- 1.5 cups vegetable broth
- chopped fresh basil for garnish
Heat olive oil in a large pot over medium-high heat. Add onions and sauté until softened, about 3 minutes. Then add mushrooms and garlic and sauté until mushrooms and onions have softened, about 5 more minutes. If you find your mushrooms are starting to dry out and stick to the pan, add about 1 Tbsp of vegetable broth to make it liquidy again.
Add tomato paste, dried basil, and dried oregano and stir for about 1 minute
Add crushed tomatoes and vegetable broth and stir. Reduce heat to medium-low and allow the sauce to simmer for about 10 minutes, stirring occasionally.
Meanwhile, open your can of chickpeas and drain. Mash the chickpeas until they are finely mashed. Stir them into the spaghetti mixture and allow it to continue to cook until the chickpeas are heated through.
Add balsamic vinegar and salt and pepper to taste
Serve over pasta.
- If the sauce starts to bubble and pop while simmering, add a little more vegetable broth to stop the popping.
- This sauce can be frozen or refrigerated for a few days.
Calories: 110kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 425mg | Potassium: 375mg | Fiber: 2g | Sugar: 5g | Vitamin A: 331IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg