This Just Might Be the Best Vegan Spaghetti Sauce You’ll Ever Taste

And I totally came up with it!


I love making homemade spaghetti sauce for the simple fact it’s healthier and I know what’s in it. Nothing against those who buy the store kind (that’s good, too), but you know when you make something homemade, you didn’t put any extra preservatives and other crap in it. You know it’s fresh and hopefully, yummy.

So, I usually make the spaghetti sauce with the regular standard fare – a can of tomato sauce, and a can of diced tomatoes. Add in some seasoning (please tell me you do add seasoning to your sauce), voila, you got yourself a nice homemade marinara sauce.

But this time around, something felt missing. Something felt off. 


It was yummy but you know how something tastes alright and it could be better? Yeah, it was like that.

While I used this recipe as inspiration, I made it into my own:



So yummy!

Here’s my modified recipe: 

1 can of tomato sauce

1 can of diced tomatoes

3 chopped garlic cloves

1/2 cup vegetable stock

2 Tablespoons of olive oil

1 teaspoon of oregano

1 teaspoon of basil

1 teaspoon of parsley

Several bay leaves (I used about 5)

Pretty much combine everything and let it simmer for about 10 minutes, constantly stirring it. Very quick and easy!

And it was delicious, too, like WHAT!


Now, you can totally modify this in any way you like. I would normally add mushrooms and bell peppers (all colors, now) but a picky toddler prevented me from doing so.

What’s your go-to marinara/spaghetti sauce recipe?



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