Description
A deliciously healthy recipe for a vegan spaghetti sauce without any oil.
Ingredients
Scale
- 2 cups of diced tomatoes
- 1 cup of chopped bell peppers
- 1 cup of chopped onions
- 3 cloves of garlic, minced
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and pepper to taste
- 1 tablespoon of balsamic vinegar
Instructions
- In a large pot, combine the diced tomatoes, bell peppers, onions, and garlic.
- Add the dried oregano, dried basil, salt, and pepper.
- Stir well and bring to a simmer over medium heat.
- Cook for about 20 minutes, stirring occasionally.
- Once the vegetables are tender, add the balsamic vinegar and stir to combine.
- Remove from heat and let cool slightly before serving over your favorite pasta.
Notes
- This sauce can be stored in the refrigerator for up to a week.
- Feel free to add other vegetables like mushrooms or zucchini for extra flavor.
- For a spicier sauce, add red pepper flakes to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 5g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Vegan Spaghetti Sauce (No Oil)