Vegan Spaghetti Sauce from the slow cooker is one of those recipes that the crockpot was made for. Low and slow for an easy pasta sauce and homemade dinner that will disappear quickly.
Spaghetti Sauce is one of those recipes that the crockpot was made for. The sauce is best when cooked low and slow so this recipe along with the crockpot is a match made in heaven.
There aren't even that many ingredients so it is also super easy.
Each ingredient really adds to the taste though so don't leave any out. They all have their job to make this sauce perfect.
I am addicted to crockpots. Summer or winter I am always using the slow cooker. On hot summer days, it goes out on our covered patio and does its thing all by itself.
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A couple of other crockpot recipes that I use all the time are Slow Cooker Apple Cinnamon Oatmeal and of course, there are many soups and chilis but this White Bean Chili recipe is one of my husband's favorites.
We are camping in our trailer right now and there is even a slow cooker under the sink.
I know camping is more like campfires and snacking but once in a while, I want that nice homemade vegan spaghetti sauce.
I even freeze in single serving size containers and it's right in the camper.
This recipe has gone a step further in that I added plant-based ground beef crumbles but you don't need to add this texture if you don't wish. So this is the only ingredient you can possibly leave out.
It just seems to give the sauce a little more satisfaction for those cold nights. A sort of 'sticks to your ribs' kind of meal.
Ingredients
- Meatless ground beef crumbles - adds texture and protein.
- Diced tomatoes - is perfection for the bulk of the sauce.
- Tomato paste - is a concentrated rich tomato ingredient that rounds out the sauce flavors.
- Water - blends the ingredients together and makes a sauce.
- Extra virgin olive oil - is flavorful and helps sweeten the sautéd onions.
- Yellow onions - are another texture and a necessity for Italian tomato sauces.
- Garlic - is understated and flavorful.
- Bay leaf - has to be incorporated into the flavors.
- Coconut sugar - evens out the acidity from the acidity in the tomatoes
- Dried oregano - is a Mediterranean seasoning favorite.
- Dried basil - rounds out the flavors.
- Salt and pepper - are the perfect seasonings to finish off the sauce.
Instructions
- Put the oil in a large skillet and heat to medium-low.
- Add the onion and sauté until it is translucent. About 10 minutes.
- Add the garlic and cook 3 more minutes. It really does make the sauce taste better to sauté first.
- Add all of the ingredients to the slow cooker except the frozen meatless crumbles.
- Cook on low for 6 to 8 hours adding the frozen meatless crumbles the last two hours.
- If you want to turn out the sauce more quickly then cook on high 3 to 4 hours adding the frozen meatless crumbles the last hour.
- You can also make a thinner sauce by just adding another cup or so of water.
- Also, another chef's tip is that you can have a creamier sauce by using canned roasted tomatoes instead of diced.
- I often make a big batch and freeze in freezer jars. Perfect for future meals.
Versatile homemade spaghetti sauce
Don't limit yourself to spaghetti for this sauce. Serve with any of your favorite pasta.
All you need to do is cook up some pasta and add a crusty bread right next to a salad.
Submarine sandwiches filled with beanballs and sauce is delicious too and how about layering on pizza dough with sautéd bells, olives, and sautéd mushrooms.
Works for me!
Can you freeze this spaghetti sauce
Absolutely! Just bring to a boil and cook about 5 minutes on medium heat and serve. Hot spaghetti sauce is the best.
IF FREEZING:
Let cool to room temperature. Package in rigid sided containers as defined in my article How to Prepare Food for the Freezer
I freeze it in freezer jars and it keeps the sauce neat and contained in the freezer.
TO PREPARE AFTER FREEZING:
Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
THE NIGHT OF SERVING:
Put all in a large saucepan and heat o boiling and then turn down the heat for about 5 minutes.
Cover with a splash guard to play it safe and keep everything cleaner on the stovetop.
More amazing sauces
- Roasted Red Pepper Sauce for Beans is something I think you've been missing and you'll love it!
- Here's another slow cooker sauce that is the perfect Enchilada Sauce.
- White Pizza Sauce! You knew I wouldn't let you down 🙂
- And we musn;t forget the Homemade Cranberry Sauce.
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📋 Recipe
Vegan Slow Cooker Spaghetti Sauce
Ingredients
- 12 ounces veggie meatless ground beef crumbles - 1 package
- 56 ounces 28 ounces each diced tomatoes - - 2 cans - 28 ounces each
- 24 ounces tomato paste - I found - 4 cans 6 ounces each
- 18 ounces water
- 2 tablespoons extra virgin olive oil
- 2 cups yellow onions, finely diced
- 4 cloves garlic, finely diced
- 1 teaspoon crumbled bay leaf
- 2 tablespoons coconut sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Put the oil in a large skillet and heat to medium-low.
- Add the onion and sauté until it is translucent. About 10 minutes.
- Add the garlic and cook 5 more minutes. It really does make the sauce taste better to sauté first.
- Add all of the ingredients to the slow cooker except the frozen meatless crumbles.
- Cook on low for 6 to 8 hours adding the frozen meatless crumbles the last two hours.
- If you want to cook on high then cook 3 to 4 hours adding the frozen meatless crumbles the last hour.
- Serve hot!
Notes
Nutrition
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dani
Hi! you mentioned serving this sauce on a sub with beanballs, and thats all I can think about! do you have a recipe that you specifically use? 🙂
Ginny McMeans
Ha dani, I know what you mean. I have some balls on the blog that will work. These baked lentil balls would be good https://veganinthefreezer.com/baked-lentil-balls-with-zesty-rice/. Just place them on the hoagies and spoon the sauce over.
dani
Thanks Ginny! the bean balls turned out great with the sauce!