Vegetarian Crock Pot Spaghetti Sauce
Slow-cooked to perfection, this Vegetarian Crock Pot Spaghetti Sauce is a rich and hearty meat-free option packed with vibrant vegetables and Italian-inspired flavors. Starting with a base of sautéed onion, garlic, and a medley of fresh veggies like carrots, celery, zucchini, and red bell pepper, this sauce is blended with crushed tomatoes, tomato sauce, and tomato paste for a luxuriously thick texture. Seasoned with aromatic dried herbs—basil, oregano, and thyme—along with a touch of red pepper flakes for subtle heat, it simmers for hours in your crock pot, allowing the flavors to meld effortlessly. The addition of fresh parsley and basil just before serving adds a final burst of brightness. Perfect over your favorite pasta or as a versatile base for other Italian-inspired dishes, this plant-based spaghetti sauce is effortless, wholesome, and ideal for meal prepping.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 2 medium Carrots, finely diced
- 2 stalks Celery stalks, finely diced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 28 ounces Crushed tomatoes (canned)
- 15 ounces Tomato sauce (canned)
- 6 ounces Tomato paste
- 2 teaspoons Dried basil
- 2 teaspoons Dried oregano
- 1 teaspoon Dried thyme
- 0.5 teaspoons Red pepper flakes
- 2 teaspoons Sugar
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Fresh basil, chopped
Instructions
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
Add minced garlic and sauté for an additional 1 minute, stirring constantly to avoid burning.
Stir in the carrots, celery, red bell pepper, and zucchini. Cook for 5-6 minutes until the vegetables begin to soften.
Transfer the sautéed vegetables into a crock pot.
Add the crushed tomatoes, tomato sauce, and tomato paste to the crock pot. Stir everything together until well combined.
Sprinkle in the dried basil, oregano, thyme, red pepper flakes, sugar, salt, and black pepper. Stir to distribute the seasonings evenly.
Cover the crock pot and cook on low heat for 6 hours or on high heat for 3 hours. Stir occasionally if possible.
Taste the sauce near the end of the cooking time and adjust seasonings as needed.
Just before serving, stir in the chopped fresh parsley and basil for a burst of fresh flavor.
Serve the spaghetti sauce over cooked pasta of your choice or use it as the base for other Italian-style dishes. Enjoy!
Nutrition Facts
Calories |
1019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4971 mg | 216% | |
| Total Carbohydrate | 172.5 g | 63% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 105.3 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 630 mg | 48% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 7165 mg | 152% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
