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Chunky Homemade Tomato Sauce with Vegan Meatballs


​​1/2 white onion, chopped

2 cloves garlic, sliced

7 cremini mushrooms, sliced

5 roma tomatoes, diced small

4 tbsp no-salt-added tomato paste

1/4 tsp salt

1 tbsp Frank’s Red Hot Sauce (optional)

4 tbsp fresh chopped basil or cilantro

20 vegan meatballs (store bought or see a great recipe here or here)

1/2 package whole wheat spaghetti


Preheat the oven according to the meatball instructions. Lay the meatballs on parchment paper on a baking sheet and bake according to directions or until slightly browned.


Boil water for the pasta, and put the noodles in the pot once it is boiling.


Chop the onion and fry in a saucepan set on medium heat with no oil. While the onions brown, slice the mushrooms and garlic. When the onions start to “sweat” and brown slightly, shake the pan and add a tablespoon of water to draw up the browned sugars, then add the mushrooms and garlic. Fry 2 to 3 more minutes while chopping the tomato. Add the fresh tomatoes and tomato paste, stir, and cover. Cook 8 minutes covered to stew the fresh tomatoes, then turn to low heat and simmer 2 more minutes uncovered to allow the sauce to thicken.


At this point your pasta should be done cooking! Drain the water and portion out the pasta. Top with the meatballs and the pasta sauce, and sprinkle with extra fresh herbs and grated sharp cheese if desired. Serve hot!

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