Best 3 Vegetarian Crock Pot Spaghetti Sauce Recipes

Indulge in the delightful symphony of flavors with our collection of delectable vegetarian crock-pot spaghetti sauces. These recipes, crafted with the utmost care and attention to detail, will tantalize your taste buds and leave you craving for more.

Dive into the vibrant depths of our classic vegetarian crock-pot spaghetti sauce, where a medley of fresh vegetables, including succulent tomatoes, crisp bell peppers, savory mushrooms, and aromatic onions, come together in a harmonious blend. Simmered to perfection, this sauce embodies the essence of Italian rustic charm, promising an explosion of flavors that will transport you to the heart of Tuscany.

Embark on a culinary adventure with our unique roasted red pepper and tofu crock-pot spaghetti sauce. Roasted red peppers, with their smoky and sweet notes, lend an irresistible depth of flavor, while firm tofu adds a delightful textural contrast. This innovative sauce strikes a perfect balance between richness and lightness, making it a favorite among vegetarians and meat-lovers alike.

For those seeking a hearty and satisfying meal, the lentil and spinach crock-pot spaghetti sauce stands as a beacon of culinary excellence. Hearty lentils and tender spinach provide a boost of protein and nutrients, while a medley of spices, including garlic, oregano, and basil, create a symphony of flavors that will leave you feeling invigorated.

Explore the vibrant flavors of our creamy avocado and zucchini crock-pot spaghetti sauce, where ripe avocados lend a velvety texture and subtle creaminess, while zucchini adds a touch of freshness and sweetness. This vibrant sauce, with its vibrant green hue, is not only visually appealing but also incredibly versatile, pairing perfectly with various pasta shapes and toppings.

Finally, our sun-dried tomato and pesto crock-pot spaghetti sauce is a masterpiece of culinary art. Sun-dried tomatoes, imbued with a concentrated sweetness, impart a rich and tangy flavor, while a vibrant pesto, made with fresh basil, pine nuts, and Parmesan cheese, adds a layer of complexity and depth. This sauce promises an unforgettable dining experience that will leave you craving for more.

Let's cook with our recipes!

SLOW-COOKER VEGETABLE SPAGHETTI SAUCE

Slow-Cooker Vegetable Spaghetti Sauce image

Fennel seed adds spunk to this veggie spaghetti sauce combo.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 8h20m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons olive or vegetable oil
1 large onion, chopped (1 cup)
2 medium carrots, chopped (1 cup)
2 cups sliced fresh mushrooms (6 oz)
1 medium green bell pepper, chopped (1 cup)
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
2 cans (8 oz each) Muir Glen™ organic tomato sauce
1 can (6 oz) Italian-style tomato paste
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon fennel seed, crushed, if desired
12 oz uncooked spaghetti
Grated Parmesan cheese, if desired

Steps:

In 10-inch skillet, heat oil over medium-high heat. Add onion and carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in mushrooms and bell pepper.
In 4- to 5-quart slow cooker, place vegetables. Stir in remaining ingredients except spaghetti and cheese.
Cover; cook on Low heat setting 7 hours.
Uncover; stir well. Increase heat setting to High; cook uncovered about 1 hour longer or until sauce is desired consistency.
Cook and drain spaghetti as directed on package. Serve sauce over spaghetti; sprinkle with Parmesan cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 145, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1100 mg

VEGETARIAN SPAGHETTI FOR CROCK POT

Vegetarian Spaghetti for Crock Pot image

Posted in response to a request for vegetarian crock pot recipes. I haven't tried it, but it sounds good!

Provided by ChipotleChick

Categories Spaghetti

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 (1 1/2 ounce) envelope spaghetti sauce mix
1 (8 ounce) can tomato sauce
1 cup water
1 small eggplant
1 small bell pepper, cut into 1 inch chunks
3 medium tomatoes, cut into small wedges
1/2 teaspoon salt
1/2 lb uncooked spaghetti
1/4 lb grated mozzarella cheese

Steps:

In slow cooker pot, mix dry sauce mix with tomato sauce and water.
Cut zucchini into 1/2-inch crosswise slices.
Peel eggplant, slice thinly and then cut each slice into quarters.
Add all the diced and sliced veggies to the crockpot.
Cover and cook on low 4-6 hours or until vegetables are tender.
Meanwhile, cook spaghetti according to package directions; drain.
Serve sauce on top of cooked spaghetti with mozzarella sprinkled on top.

VEGETARIAN CROCK POT SPAGHETTI SAUCE

Vegetarian Crock Pot Spaghetti Sauce image

Make and share this Vegetarian Crock Pot Spaghetti Sauce recipe from Food.com.

Provided by Dreamer in Ontario

Categories Spaghetti

Time 9h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 cups sliced mushrooms
1 green bell pepper, chopped
2 (14 ounce) cans diced tomatoes with seasonings, undrained
15 ounces tomato sauce
6 ounces tomato paste
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces spaghetti
parmesan cheese (optional)

Steps:

Cook onions and carrots in oil in large nonstick skillet over medium heat.
Stir and cook for 4-5 minutes until tender. Add mushrooms and bell pepper and stir. Place vegetables into bottom of 4-5 quart crock pot and add remaining ingredients except spaghetti pasta and cheese.
Cover crock pot and cook on low for 7-8 hours.
Uncover, stir thoroughly, then leave cover off crock pot and turn heat to high.
Cook, uncovered, for 1 more hour to thicken sauce.
At this point the sauce can be frozen. Divide into smaller portions and cool in refrigerator.
Wrap, label, and freeze the sauce up to 3 months.
To thaw and reheat, thaw sauce overnight in refrigerator.
Pour into skillet and heat over medium heat, stirring frequently, about 15-20 minutes or until sauce bubbles and is thoroughly heated.
You can even cook the pasta until almost tender and combine it with the cooled sauce. Freeze as directed, and thaw as directed. You may need to add 1/4-1/3 cup water when reheating if freezing the pasta in the sauce.
Or you can go ahead and serve sauce with cooked spaghetti and grated Parmesan cheese. 6 servings.

Tips:

To save time, use a pre-made marinara sauce as the base and then add your own vegetables and seasonings.
If you don't have a crock pot, you can make this recipe in a Dutch oven over low heat.
Feel free to experiment with different vegetables and seasonings to create your own unique vegetarian spaghetti sauce.
Serve the sauce over your favorite pasta, spaghetti squash, or zucchini noodles.
Top the spaghetti with grated Parmesan cheese, fresh basil, and red pepper flakes, if desired.

Conclusion:

This vegetarian crock pot spaghetti sauce is a delicious and easy way to enjoy a classic Italian dish. The sauce is packed with vegetables and flavor, and it can be made in just a few minutes. So next time you're looking for a quick and easy vegetarian meal, give this recipe a try.

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