Making a homemade vegan spaghetti sauce is 100% doable—and surprisingly easy! With just a few real, whole ingredients and fresh tomatoes, you can whip up a delicious spaghetti sauce that’s bursting with flavor. You can even add it to a vegetarian bolognese sauce!
It’s a simple, rewarding way to elevate any pasta night, especially when you want something wholesome and homemade.
Whenever I come across a big bag of ripe Roma tomatoes, I immediately start thinking about my plant-based dinner. A warm, comforting bowl of spaghetti topped with homemade spaghetti sauce is always a go-to. It’s the kind of meal that feels hearty and satisfying without being complicated. Pair it with a quick side of air-fryer red potatoes or sautéed mushrooms for a full, plant-based dinner.
Don’t get me wrong, I still appreciate the convenience of store-bought vegan spaghetti sauces, and I’ll grab one when I’m short on time. But nothing beats the control you get when making it from scratch. You get to decide the texture, whether you want it chunky or smooth, the seasoning, and the ingredients. No unnecessary oils or additives. If you’re already making a batch of homemade pasta or want to serve it over a bowl of creamy mashed potatoes for a twist, this sauce works beautifully with almost anything.
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Why You’ll Love This
This recipe is 100% plant-based, using everyday ingredients. I love fresh herbs, but I don’t always have them on hand (definitely thinking about a small herb garden soon, though). So, I use dry herbs, including parsley, in this recipe.
- It can be stored in an airtight container or mason jar for later use.
- Makes a great dish to incorporate any time during the busy weekday.
- It’s a delicious, healthy recipe that’s kid-friendly.
- Made with FRESH tomatoes!
If you're not in the mood for spaghetti, you can use this spaghetti sauce with homemade pizza, breadsticks, lasagna, and other pasta dishes.
Ingredients & Substitutions
- Roma Tomatoes: This is a must-have! But, roma tomatoes can be switched for canned plum tomatoes or San Marzano tomatoes.
- Olive Oil: Olive oil is great for a delicious homemade spaghetti sauce - adding great flavor and texture to the sauce. However, in a pinch, you can go for a mild-flavored oil like vegetable or canola. Vegan butter can work, too.
- Salt
- Onions: Red, yellow, or white work just fine - use whatever you have.
- Garlic Cloves: No fresh garlic cloves? No problem. Frozen or jarred garlic work just fine, or go right into your spice cabinet and grab dried garlic powder.
- Chili Flakes: Or, use red pepper flakes.
- Italian Seasonings: A combination of basil, oregano, thyme, rosemary, and marjoram can be made to substitute Italian seasoning.
- Tomato Paste: You can also go for tomato sauce, but it will have a different texture, as tomato paste with help thicken the sauce.
- Sugar: Sugar balances acidity and enhances the sweetness of the tomatoes. Honey or maple syrup can be substituted if you're out of sugar.
- Broth: I love using mushroom broth for a boost of umami, but your choice of broth will work just fine.
- Bay Leaf: Don't have any bay leaf? It's okay to skip!
How To Make Homemade Spaghetti Sauce
- Roast the Tomatoes. Air-fry tomatoes at 450°F for 15–20 minutes, or roast in the oven at 450°F for 30–35 minutes until edges are browned. Transfer to a bowl and mash with a fork or potato masher.
- Cook the Sauce. In a saucepan, cook chopped onions until soft. Add spices, tomato paste, broth, bay leaf, and sugar. Stir in the roasted tomatoes, bring to a boil, then simmer for at least 30 minutes.
- Blend and Serve. Use an immersion blender or regular blender to blend the sauce until smooth. Blend on low for a few seconds for a uniform texture. Serve with your favorite pasta!
Tips for the Best Vegan Spaghetti Sauce
- To add more creaminess and richness to the spaghetti sauce, feel free to add a dollop of vegan butter towards the end of the recipe. Not necessary, but it helps.
- For a boost of umami, add a touch of soy sauce. Might sound off, but it's legit.
- Although I used pantry-friendly herbs in this recipe, you’re welcome to use fresh instead.
What to Serve with Vegan Spaghetti Sauce
When it comes to serving your homemade vegan spaghetti sauce, the possibilities are endless—and delicious! Of course, classic spaghetti noodles are always a great choice, but you can also mix things up with zucchini noodles for a lighter, veggie-packed twist.
For a heartier meal, try pairing the sauce with air fryer red potatoes or a comforting side of red lentil soup to keep things filling and nutritious. If you’re in the mood for baking, this sauce is perfect on top of a homemade vegan pizza or layered into a warm, Puerto Rican-style lasagna.
And don’t forget about simple, fresh sides like a cucumber tomato onion salad or zucchini stuffing casserole to round out your meal with some extra crunch and color. No matter how you serve it, this sauce is sure to become a staple in your plant-based kitchen!
How to Store Vegan Spaghetti Sauce
Store in an air-tight container or mason jar for later use. It will keep in the refrigerator for up to 4 days or months in the freezer.
Vegan Spaghetti Sauce FAQs
A great plant-based substitute for meat in spaghetti sauce is finely chopped mushrooms or lentils—they add a meaty texture and depth of flavor. You can also use textured vegetable protein (TVP) or store-bought vegan crumbles for a similar effect.
A splash of good-quality balsamic vinegar or red wine adds brightness and depth, balancing the acidity of the tomatoes. Fresh or dried herbs like basil and oregano also bring out the best flavors in the sauce.
Yes! This sauce stores well in the fridge for up to 5 days and even freezes beautifully for longer storage. Just reheat gently on the stove when you’re ready to serve.
Simmer the sauce uncovered to let excess liquid evaporate, which naturally thickens it. You can also add a spoonful of tomato paste or blend in some cooked vegetables like carrots for extra body.
Absolutely! The sauce has a mild, comforting flavor that appeals to kids and adults alike. You can adjust the herbs and spices to suit your family's taste preferences.
More Recipes with Tomatoes
Did you try out this homemade vegan spaghetti sauce recipe? Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us!
Best Homemade Vegan Spaghetti Sauce
Ingredients
- 2 ½ pounds Roma tomatoes sliced into halves
- 3 tablespoons olive oil
- Salt
- 1 onion chopped
- 8 garlic cloves crushed
- 1 teaspoon chili flakes
- 1 teaspoon Italian seasoning
- 6 ounces tomato paste
- 1 teaspoon sugar
- 1 ½ cup mushroom broth or broth of choice
- 1 bay leaf
Instructions
- Cut Roma tomatoes into halves, lengthwise. Then, toss the tomato halves in 1 tablespoon of olive oil and salt.
- Air fry for 20 minutes at 450 degrees F. To roast tomatoes in the oven, pre-heat oven to 450 degrees F. Roast for 30-35 minutes, or until edges have browned/charred.
- Once done, set aside in a bowl. Crush with the back of a fork or potato masher. Set aside.
- Set a non-stick saucepan over medium heat. Add two tablespoons of olive oil. Add onion and cook until soft.
- Then, add the garlic, chili flakes, Italian seasoning, tomato paste, sugar, broth, and bay leaf. Add the crushed Roma tomatoes and stir all together.
- Bring sauce to a boil then reduce heat to a simmer for 30 minutes with a lid. Transfer the sauce to a blender or use an immersion blender and blend for a few seconds. Serve with your favorite spaghetti or pasta and top with chopped herbs.
Video
Notes
- Feel free to use your choice of broth. I enjoy using mushroom broth because I love the umami flavor it brings.
- If you want to switch the dry herbs for fresh, go for it!
- To add more richness and depth to the sauce, add a bit of butter towards the end and a splash of soy sauce.
- Store in an air-tight container or mason jar for later use. It will keep in the refrigerator for up to 4 days or months in the freezer.
Buttery Oat Bran
Joyce Ponder
This sauce was delicious but I need to try it again. The red chili flakes were overpowering for my taste buds. So I'll need to try again,
Linda Bartlett
Just made this amazing sauce, added a couple of drops of Maple Liquid Smoke and a few drops of Worcester Sauce
Aly Michell
Hey Linda! Thank you for trying out the recipe. 🙂
Lisa
Literally the best Tomato sauce we have had!! I used fresh regular/beef tomatoes roasted with rosemary, maple syrup and Yundu broth with a bit of soy sauce :). Thanks again!!
Aly Michell
Thank you for checking out the recipe. 🙂