In my world, there are nights when only pasta will do. This vegan meat sauce is so easy to prepare and makes the house smell amazing. I have even doubled it (in a very large pan) and frozen half of it – it’s great to have a batch on hand for busy weeks!

A dollop of ricotta goes nicely on top – try my Cashew Ricotta, or use a spoonful of the real stuff if you eat dairy.

As with most sauces, this vegan meat sauce tastes even better on the second night – bring on those leftovers!

Vegan Meat Sauce

Ingredients

• 3 T olive oil – divided
• 1 red or green pepper, seeded and diced
• 1 small yellow onion, diced
• 1 T minced garlic
• 1 large carrot, finely diced
• 1 # vegan “beef” crumbles, thawed
• 1/2 tsp kosher salt
• 1 T Italian seasoning
• 1 c red wine
• 1 20-oz can crushed San Marzano tomatoes
• 1 T tomato paste
• 1 tsp sugar
• 1 bay leaf

Instructions

Warm 2 tablespoons of olive oil in large pan over medium-high heat. Add pepper, onion, garlic, and carrot and cook until vegetables are translucent, about 5 minutes.

Add “beef” and remaining olive oil along with salt and Italian seasoning. Stir to combine; cook, stirring occasionally, for 3-4 minutes or until heated through.

Deglaze the pan with red wine. Cook for 2-3 minutes or until wine has mostly evaporated.

Stir in tomatoes, tomato paste, and sugar. Tuck bay leaf into the sauce. Bring to a simmer, reducing heat as needed to keep the sauce barely bubbling. Cook, stirring occasionally, for 25 minutes.

Remove bay leaf. Serve and enjoy!

Tiptoeing into a plant-based diet? You are welcome here!

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