Dinner-Vegan Marinara Sauce
Fabulous sauce! I usually triple the recipe and freeze the sauce in small containers to defrost and use for an pasta dish and especially for Vegan Lasagna with Tofurky.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 8
marinara
italian
vegan
osdc
tomatoes
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 cup fresh minced garlic (about 12 cloves)
- 2 cans low-sodium organic diced tomatoes (29-ounce cans)
- 1 can low-sodium organic tomato purã©e (28-ounce can)
- 1 cup dried basil
- 2 tablespoons dried oregano
- 0.125 teaspoon sea salt
- 1 pound tofurky or other vegetarian sausage
- 2 teaspoons crushed red pepper flakes
- 1 tablespoon fennel seeds or anise seeds optional
- 1 ground black pepper to taste
- 1 canola oil cooking spray
- Carbohydrate 4.062885 g
- Cholesterol 0 mg
- Fat 0.554895 g
- Fiber 2.51160000801086 g
- Protein 0.90222 g
- Saturated Fat 0.08871 g
- Serving Size 1 1 Serving (64g)
- Sodium 29.33221875 mg
- Sugar 1.55128499198914 g
- Trans Fat 0.111693 g
- Calories 19 calories
Lightly coat bottom of a large saucepan or Dutch oven with oil. Add onion and cook over low heat, stirring occasionally, until soft, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Add Tofurky or sausages and cook according to package instructions Puree the diced tomatoes. Add tomatoes, purée, dried basil, oregano, salt and pepper. Add red pepper flakes and fennel or anise Bring sauce to a simmer. Continue to simmer over low heat, stirring occasionally, until tomatoes have dissolved into a thick sauce, about 30 to 45 minutes. If using fresh basil, add it at the end of cooking time
