Before my little oops (as we will call it) when I deleted 3 years’ worth of blog content, my vegan homemade spaghetti recipe was by FAR my most viewed and pinned post. So for everyone who has clicked on the posts floating around Pinterest and not been able to find it all this time, I am so sorry! Here it is!
This recipe will feed your family for several meals, unless they like it so much they go back for thirds!
The red wine is really the essential ingredient in this sauce, as it makes all the flavors come alive. I am not a big pepper fan, so I sauté them until they are almost mush.
This is my go-to company dish, and I have always gotten tons of compliments on it. Even from carnivores! I let this simmer for at least 3 hours, and it smells sinful. We can barely wait to cook up some spaghetti noodles and dig in! If you miss sprinkling some parmesan cheese in top, try a dusting of nutritional yeast flakes!
This recipe should make enough to pair with about 2 lbs (uncooked) of spaghetti noodles.
- 1 green pepper, chopped
- 3 garlic cloves, minced
- 1/4 C dried parsley
- 2 T olive oil
- 1 t salt
- 1/2 C red wine
- 2 28 oz cans diced tomatoes
- 1 28 oz can tomato sauce
- 1 t dried basil
- 1/2 t oregano
- 1/2 t pepper
- Dice pepper into small pieces and sauté pepper, garlic, and parsley in olive oil until soft. Add remaining ingredients and stir until incorporated. Let simmer on stovetop for several hours until slightly thickened. Serve on freshly cooked pasta.