Best 2 Vegetarian Meat Sauce Recipe By Tasty Recipes

Indulge in a delectable culinary journey with our comprehensive collection of vegetarian meat sauce recipes. From the classic and hearty to the innovative and unique, our diverse selection caters to every taste and preference. Discover the beauty of plant-based cuisine as we guide you through a symphony of flavors and textures. Savor the rich and savory taste of our traditional meatless marinara, crafted with a medley of fresh vegetables, herbs, and spices. Embark on a culinary adventure with our globally inspired recipes, featuring tantalizing options like Thai peanut sauce and Mexican enchilada sauce. Delight in the comforting goodness of our slow-cooker vegetarian bolognese, perfect for a cozy family dinner. And for those seeking a quick and easy fix, our selection of 30-minute meatless sauces offers a burst of flavor without compromising on convenience. Dive into a world of culinary possibilities and transform your pasta nights into extraordinary dining experiences.

Here are our top 2 tried and tested recipes!

VEGETARIAN "MEAT" SAUCE RECIPE BY TASTY

Vegetarian

Here's what you need: cremini mushroom, white onion, oil, salt, pepper, garlic, dried oregano, tomato paste, crushed tomato, vegetable broth, chickpeas, fresh basil

Provided by Joey Firoben

Categories Dinner

Yield 8 servings

Number Of Ingredients 12

Ingredients

10 oz cremini mushroom
1 white onion
2 tablespoons oil
salt, to taste
pepper, to taste
4 cloves garlic, minced
1 ½ teaspoons dried oregano
¼ cup tomato paste
28 oz crushed tomato, 1 can
2 cups vegetable broth
15 oz chickpeas, 1 can, drained
fresh basil, for garnish

Steps:

In a food processor, pulse the mushrooms and onions until broken into uniformly fine pieces, about 10 pulses, scraping down the sides of the bowl as needed.
Heat the oil in a large skillet set over medium-high heat.
Pour the mushrooms and onions into the skillet and season with salt and pepper. Sauté until the veggies have released moisture and softened, about 8 minutes.
Add the garlic and oregano. Sauté until fragrant, about 30 seconds.
Push the veggies to the sides of the pan and add the tomato paste, slowly mixing in the veggies from the side until a uniform paste has formed.
Add the crushed tomatoes and stir until well combined and thick.
Add the vegetable stock and stir until the sauce has thickened slightly. Reduce the heat to medium-low if it is bubbling and popping too much.
While the sauce simmers, place the chickpeas in the food processor and pulse until broken into fine pieces, about 10 pulses.
Pour the chickpeas into a fine mesh strainer and submerge in a medium bowl filled with water.
Shake the strainer for 1 minute to remove starches from the chickpeas. You'll know when to remove the strainer when the water has become very cloudy from the starches.
Transfer the chickpeas to the sauce and stir for at least 1 minute to give the chickpeas time to cook.
Use the sauce as desired for pasta, veggie noodles, calzones, etc..
Enjoy!

Nutrition Facts : Calories 371 calories, Carbohydrate 39 grams, Fat 20 grams, Fiber 6 grams, Protein 7 grams, Sugar 13 grams

VEGETARIAN PASTA SAUCE

Vegetarian Pasta Sauce image

Loaded with fresh vegetables and herbs, this hearty, meatless sauce is a perfect way for gardeners to make delicious use of their harvest. "You can add some of your favorite red wine to the sauce during the cooking process, if you wish." -Jerry Tamburino Sacramento, California

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 19

Ingredients

3 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
2 tablespoons olive oil
5 garlic cloves, minced
3 medium zucchini, chopped
3 medium yellow summer squash, chopped
3 medium tomatoes, chopped
1 medium eggplant, peeled and cubed
1/2 pound sliced fresh mushrooms
2 cans (28 ounces each) Italian crushed tomatoes
1 can (6 ounces) tomato paste
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1/4 cup minced fresh basil
3 tablespoons minced fresh oregano
2 tablespoons minced fresh rosemary
2 teaspoons Italian seasoning
1-1/2 teaspoons salt
1/2 teaspoon pepper

Steps:

In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.

Nutrition Facts : Calories 131 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 705mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 6g fiber), Protein 5g protein.

Tips:

Soaking the mushrooms in hot water before cooking helps to rehydrate them and enhance their flavor.
Using a variety of vegetables, such as carrots, celery, onions, and bell peppers, adds texture and depth of flavor to the sauce.
Adding a touch of red pepper flakes or chili powder gives the sauce a slight kick of heat.
Simmering the sauce for at least 30 minutes allows the flavors to meld and develop.
Serving the sauce over your favorite pasta, spaghetti squash, or zucchini noodles makes for a delicious and satisfying meal.

Conclusion:

This vegetarian meat sauce is a versatile and flavorful recipe that can be enjoyed by vegetarians and meat-eaters alike. It's packed with vegetables, making it a healthy and nutritious option. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy weeknight meal, give this vegetarian meat sauce a try.

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