Dinner-Vegan Marinara Sauce

Ready in 1 hour

Fabulous sauce! I usually triple the recipe and freeze the sauce in small containers to defrost and use for an pasta dish and especially for Vegan Lasagna with Tofurky.

Top-ranked recipe named "Dinner-Vegan Marinara Sauce"

5 avg, 1 review(s) 100% would make again


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2 cup fresh minced garlic (about 12 cloves)
2 cans low-sodium organic diced tomatoes (29-ounce cans)
1 can low-sodium organic tomato purée (28-ounce can)
1 cup dried basil
2 tablespoons dried oregano
0.125 teaspoon sea salt
1 pound Tofurky or other vegetarian sausage
2 teaspoons crushed red pepper flakes
1 tablespoon fennel seeds or anise seeds; optional
1 Ground black pepper to taste
1 Canola oil cooking spray

Original recipe makes 8 Servings



Lightly coat bottom of a large saucepan or Dutch oven with oil.

Add onion and cook over low heat, stirring occasionally, until soft, about 5 minutes.

Add garlic and cook, stirring, for 1 minute.

Add Tofurky or sausages and cook according to package instructions

Puree the diced tomatoes.

Add tomatoes, purée, dried basil, oregano, salt and pepper.

Add red pepper flakes and fennel or anise

Bring sauce to a simmer. Continue to simmer over low heat, stirring occasionally, until tomatoes have dissolved into a thick sauce, about 30 to 45 minutes.

If using fresh basil, add it at the end of cooking time


Added on Award Medal
Calories Per Serving: 19 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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From “The Taste for Living Cookbook” by Beth Ginsberg and Mike Milken [I posted this recipe.]
OSelfDirectedCommunity 4 years ago
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