Vegetarian Marinara Sauce with Ground Beef
Elevate your next pasta night with this irresistible Vegetarian Marinara Sauce with Ground Beef! This recipe combines the bold, robust flavors of a classic marinara with the added richness of a vegetarian ground beef substitute, making it perfect for plant-based eaters or those looking to explore meat-free options. Aromatic garlic, sweet carrots, and tender celery create a flavorful base, while crushed tomatoes, tomato paste, and a medley of herbs like oregano, basil, and bay leaf infuse the sauce with comforting Italian flair. A touch of sugar balances the acidity, and fresh basil stirred in at the end adds a pop of brightness. Quick to prepare and simmered for maximum flavor, this hearty sauce pairs beautifully with pasta, makes a stellar topping for zucchini noodles, or shines in lasagna. Ready in just under an hour, it's a versatile, crowd-pleasing dinner option you’ll turn to again and again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 medium carrot, finely grated
- 1 stalk celery stalk, finely chopped
- 12 ounces vegetarian ground beef substitute
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 0.5 teaspoon red pepper flakes
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh basil leaves, chopped
Instructions
Heat olive oil in a large saucepan over medium heat.
Add chopped onion, and cook until it's soft and translucent, about 5 minutes.
Stir in the minced garlic, grated carrot, and chopped celery, cooking for another 3 minutes until the vegetables are slightly tender.
Add the vegetarian ground beef substitute to the saucepan and cook for 5 minutes, breaking it up with a spoon as it browns.
Stir in the crushed tomatoes and tomato paste, ensuring they are well combined with the other ingredients.
Add the dried oregano, dried basil, sugar, red pepper flakes, bay leaf, salt, and pepper to the saucepan.
Bring the mixture to a simmer, reduce the heat to low, and let it cook uncovered for 30 minutes, stirring occasionally.
Remove the bay leaf from the sauce before serving.
Stir in the fresh basil leaves just before serving to enhance the flavor.
Serve over your favorite pasta or as a sauce for vegetarian lasagna.
Nutrition Facts
Calories |
1074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3881 mg | 169% | |
| Total Carbohydrate | 100.4 g | 37% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 42.6 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3547 mg | 75% | |
*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.
