Meatless Italian Sauce


I can’t help it.  I’m Italian.

So now that my chicken parm and meatballs have been banned from my diet, vegetable lasagna and whole-grain pasta dishes have come to replace them.  Either way, a great sauce is an essential base for everything from meatless meatballs to eggplant parm.  Here’s our recipe that nixes the ground beef element.

2 28 oz cans, ground and peeled tomatoes (we like Pastene Kitchen Ready, No Salt)

1 small onion, diced

5 cloves garlic, minced

3 cayenne peppers, minced

1/4 cup olive oil

1/3 cup red wine OR balsamic vinaigrette

2 tsp fresh parsley

1 tsp oregano

salt & pepper to taste

  • Cook onion, garlic and cayenne in olive oil on medium heat in a saucepan, for around 5 minutes or before garlic begins to brown.
  • Add the rest of the ingredients and bring to a boil.
  • After the sauce begins to boil, reduce to a low heat and simmer, uncovered for an hour.

About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

6 responses »

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