Vegan Marinara Sauce. Simplicity at its best! Made with pantry staples and ready in only 20 minutes.
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Everyone needs a quick pasta sauce recipe in their recipe collection and this naturally Vegan Marinara Sauce is always a hit.
It's simple, rustic, full of flavour, great for meal prep, and really versatile. Enjoy it with pasta, pizza, chickpea meatballs, or as a dipping sauce.
In this post:
Ingredients
Made from pantry staples this is a recipe that is perfect for weeknight dinners. The ingredients list is very short and simple:
- Canned crushed tomatoes - I don't recommend using diced tomatoes because they are treated with calcium chloride to make them stay chunky and keep their shape. They won't break down in the sauce and are really only good for recipes where you want distinct chunks of tomato to remain. You could use whole canned tomatoes instead but crush them in your hands, or blend them with an immersion blender or in a blender before adding them to the pan.
- Onion & garlic - White or yellow onion is fine. I prefer a very fine dice in this sauce. And although the recipe calls for 4 cloves of garlic, feel free to add more. I feel strongly that garlic should be measured with your heart. I often do add more but felt like I needed to reign things in when sharing my recipe!
- Extra virgin olive oil - For another layer of delicious flavour.
- Herbs - Dried oregano is always my go-to in marinara sauce for a really great flavour, but feel free to switch it out with dried basil, thyme, rosemary, or Italian seasoning. A bay leaf adds another layer of subtle flavour and some fresh basil really seals the deal if you have some.
- Sea salt & freshly ground black pepper - The right balance of salt and pepper can make or break a simple recipe like this. Don’t forget to taste the sauce once it has simmered and add more if needed.
Success Tip - Because this is such a simple recipe the quality of the canned tomatoes makes a huge difference. You really get what you pay for when it comes to flavour so I recommend using the best quality canned tomatoes you can afford. San Marzano tomatoes are my preference.
How To Make Vegan Marinara Sauce
This is such an easy vegan pasta sauce recipe. Here's a quick summary of how it's done (see the printable recipe card for full details):
- Saute the onion and garlic.
- Add the other sauce ingredients and simmer for about 15 minutes.
- Check the seasoning and add some (optional) fresh basil before serving.
If you have time to simmer it for longer it will reduce and thicken further which really concentrates the flavours. If serving as a dip or using it on pizza I recommend doing this.
Variations
- Make it spicy - Add a pinch of red pepper flakes or a little bit of diced fresh chili pepper for a pop of heat.
- Make it buttery - Finish the sauce with a tablespoon or two of good quality vegan butter. It makes the sauce richer, creamier, and more decadent!
- Make it creamy - Add ¼ to ½ a cup of vegan cream or cashew cream near the end of the cooking time and allow to gently heat through.
- Make it veggie-packed - Add veggies like sliced mushrooms, celery, bell pepper, zucchini, or black olives.
Ways To Use Marinara Sauce
Marinara sauce is so versatile. Toss through spaghetti or your favourite pasta variety and top with vegan parmesan cheese for a quick and easy dinner or enjoy it in dishes like:
- vegan meatballs
- lasagna
- stuffed shells
- pasta bake
- eggplant or vegan chicken parmesan
- instead of pizza sauce on pizza or calzone
- garlic knots or cheese sticks
Tips For Storing
Make a big batch of homemade marinara sauce rather than buying it from the grocery store. It's so much cheaper and really easy to double or triple the recipe.
Leftovers or meal prep portions can be transferred to an airtight container and stored in the fridge for 5 days or freezer for up to 4 months.
Marinara Sauce Recipe FAQs
Simply let it simmer gently with the lid off until it reduces to the consistency you like. The wider and shallower your pan the quicker this will happen.
Recipe
Vegan Marinara Sauce
Author:Ingredients
- 2 tablespoons extra virgin olive oil
- ½ medium onion , diced finely (about ½ a cup)
- 4 cloves garlic , minced
- 1 x 28oz can (796ml / 3 cups) crushed tomatoes
- 1 bay leaf
- ½ teaspoon dried oregano , or basil/thyme/rosemary
- ¾ teaspoon fine sea salt , plus more to taste
- ½ teaspoon freshly ground black pepper , plus more to taste
OPTIONAL
- 2 to 3 tablespoons fresh basil leaves , chopped
- 1 to 2 teaspoons cane sugar , only necessary if not using good quality canned tomatoes
INSTRUCTIONS
- Place a pan (I prefer a wide, shallow skillet) over medium heat then add the olive oil. Once the oil is nice and glossy and hot, add the onion and cook for about 5 minutes until soft and just beginning to turn a very light golden color on the edges.
- Add the garlic and cook for another minute (don't let it brown) before adding the tomatoes, bay leaf, oregano, salt, and pepper.
- Bring to a gentle simmer and cook partially covered for about 15 minutes stirring a few times during that time. If you have time to simmer longer the sauce will continue to reduce and concentrate, deepening the flavors.
- When ready to serve, check the seasoning and add a little more salt and pepper if necessary. If it tastes a little acidic add 1 to 2 teaspoons of sugar for balance. Finally, add the optional fresh basil then serve immediately
NOTES
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