Veggie Meat Sauce: 6 Amazing Flavor Secrets
A hearty, plant-based twist on the classic meat sauce, this Veggie Meat Sauce is loaded with rich flavors from mushrooms, lentils, and aromatic herbs—perfect for pasta, lasagna, or grain bowls.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
- Olive Oil: 2 tablespoons
- Yellow Onion: 1 medium, finely diced
- Garlic: 4 cloves, minced
- Carrot: 1 medium, grated
- Celery: 1 stalk, finely diced
- Mushrooms: 2 cups, finely chopped
- Tomato Paste: 2 tablespoons
- Crushed Tomatoes: 1 can (28 ounces)
- Cooked Lentils: 1 1/2 cups
- Soy Sauce: 1 tablespoon
- Dried Oregano: 1 teaspoon
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Fresh Basil: 1/4 cup, chopped
Instructions
- Place your saucepan or Dutch oven over medium heat and let it warm up.
- Add olive oil, followed by onions, garlic, carrot, and celery. Sauté for 5–7 minutes until soft and fragrant.
- Stir in the mushrooms and cook until they release their juices and begin to brown, about 8–10 minutes.
- Add tomato paste and cook for 2 minutes. Then pour in crushed tomatoes, lentils, soy sauce, oregano, salt, and pepper.
- Reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until thick and hearty.
- Stir in chopped fresh basil and taste for seasoning adjustments.
- Spoon over pasta, swirl into polenta, or pile onto crusty bread. Top with vegan cheese or fresh herbs if desired.
Notes
- Use brown or green lentils for best texture.
- Add red pepper flakes for a spicy version.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: Approx. 1/6th of recipe
- Calories: 210
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Find it online: https://tastysizzle.com/veggie-meat-sauce-recipe/