Marinara Sauce (V, GF)
This marinara sauce is bursting with flavour. Use it in pasta recipes, lasagnas, with vegan meatballs, in vegan meatball sub sandwich, on pizza or anywhere else your heart desires.
Ingredients
- 30 ml (2 tbsp) olive oil
- 1/4 tsp red pepper flakes
- 800 g (2 cans) peeled crushed or diced tomatoes without salt
- 120 ml (1/2 cup) vegan red wine I used Chianti Classico by Cecchi 2018
- 1 tsp chopped fresh oregano
- 5 ml (1 tsp) maple syrup
- 1/2 tsp salt
- 7 g (1 1/2 tbsp) nutritional yeast I used fortified with B12
- 4 tsp tomato paste
- 1 tbsp roughly chopped fresh basil
Instructions
- Heat olive oil in a pot. Add chilli flakes and toast them.
- Lower the heat and add diced tomatoes and wine. Increase the heat and wait for it to boil, then add oregano, maple syrup and salt.
- Again lower the heat to medium and cook until the sauce thickens. Mine took about 30 min.
- Add nutritional yeast, tomato paste and chopped basil. Cook for 1 min more then turn off the heat.
Notes
*Add basil in the last minute of cooking so that it doesn't lose the flavour when it's exposed to heat for too long.
*Use fresh not dried oregano and basil for the best taste.
*Do not skip on red pepper flakes as they add to the flavour big time.
*Constructed with tips from the Minimalist Baker.
Nutrition
Serving: 1servingSodium: 377mgCalcium: 79mgVitamin C: 20mgVitamin A: 553IUSugar: 11gFiber: 5gPotassium: 688mgCalories: 165kcalMonounsaturated Fat: 5gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 7gProtein: 5gCarbohydrates: 18gIron: 3mg
Did you like this recipe?Tag @WalkingThroughLavenderFields on Instagram or hashtag it #WalkingThroughLavenderFields!