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Food photography tricks that will help you ace food photos like this vegan spaghetti sauce in a big serving bowl.

Vegan Pasta Sauce Recipe

  • Author: Maria Koutsogiannis
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 1 1x
  • Category: Pasta Sauce
  • Cuisine: Plant-based


The perfect vegan pasta sauce recipe that is simple, fuss-free and made using gorgeous ingredients that we cook with every day. Freezer friendly, healthy and satisfying.



3 tbsp olive oil

2 small red onions, diced

2 cloves fresh garlic, chopped

1 tsp cumin

1/2 tsp sea salt

1/2 tsp black pepper

1 tbsp dried basil

1 tbsp dried oregano

1 tbsp dried cilantro

1/4 tsp cinnamon

dash of clove spice

1 vegetable stock cube or 1 tsp vegetable stock paste

2 red tomatoes, chopped

1 400 ml can roma tomatoes

1 cup baby sweet peppers

1/4 cup fresh parsley

2 sprigs fresh oregano

1/2 cup water

1 cup of pasta water


To a large sauce pan add your olive oil and heat it up for 30 seconds.

Add your onions to the sauce pan and garlic and sweat them down for 5 minutes on medium heat. Stir occasionally to avoid burning .

Now add all of your spices, and veg stock cube or vegetable stock paste. Give them a good stir for 2 minutes.

Now add your tomatoes (canned and fresh), pepper and fresh herbs. Bring this mixture to a boil, then simmer on low heat for 15 minutes.

Using a fork smash up your tomatoes and ensure the sauce is nice and soft. Add 1/2 cup water and stir till combined.

Let your sauce cool for a few minutes, add it to a high speed blender and blend till smooth.

Serve hot with pasta, rice or freeze in an air tight container for up to around 3 months.


Play around with what fresh and dry herbs you use in this sauce!  It is completely fool proof and designed to help you have a staple sauce recipe in your back pocket should you ever need one on the fly!