Vegan Slow Cooker Spaghetti Sauce
Vegan Slow Cooker Spaghetti Sauce is one of those recipes that the crockpot was made for.
Servings 10 Servings
Calories 191kcal
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
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.
PICTURE
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.
Nutrition
Serving: 1Serving | Calories: 191kcal | Carbohydrates: 30g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1200mg | Potassium: 1153mg | Fiber: 7g | Sugar: 15g | Vitamin A: 1229IU | Vitamin C: 34mg | Calcium: 136mg | Iron: 5mg