Description
A flavorful and nutritious tomato sauce packed with hidden vegetables and enhanced by a smooth, blended texture. This recipe uses a variety of fresh veggies, Italian seasonings, and a vegan parmesan topping to create a rich, hearty sauce perfect for pasta, veggies, or protein dishes.
Ingredients
Vegetables and Base
- ¼ cup extra virgin olive oil
- ½ medium yellow onion, finely diced
- 2 bell peppers, diced
- 3 stalks of celery, diced
- 4-5 large carrots, diced
- 4 cloves of garlic, minced
Seasonings & Paste
- 1 tbsp Italian seasonings
- ½ tsp sea salt, plus more to taste
- ¼ tsp black pepper
- ¼ tsp red pepper flakes
- 3 tbsp tomato paste
Liquids & Tomatoes
- ½ cup dry red wine (optional)
- 2 (28 oz) cans whole peeled tomatoes with juices
Vegan Parmesan Ingredients
- ¼ cup raw cashews
- 2 tbsp hemp seeds
- 1.5 tbsp nutritional yeast
- ½ tsp sea salt
- ⅛ tsp garlic powder
Instructions
- Sauté the Vegetables: Heat a large pan with high sides over medium heat and add the olive oil. Once hot, add the diced onion, bell peppers, celery, carrots, and minced garlic. Season with Italian seasonings, ½ tsp sea salt, black pepper, and red pepper flakes. Cook, stirring occasionally, for 10-12 minutes until all the vegetables are softened and aromatic.
- Add Tomato Paste and Wine: Stir in the tomato paste and cook for an additional 3 minutes to deepen the flavor. Pour in the dry red wine and let it cook down for 3-4 minutes to reduce slightly and meld flavors.
- Simmer with Tomatoes: Add the whole canned peeled tomatoes along with their juices, gently breaking up the tomatoes with a spoon. Allow the sauce to simmer on low heat for at least 40 minutes, letting the flavors combine and the sauce thicken.
- Prepare Vegan Parmesan: While the sauce simmers, place raw cashews, hemp seeds, nutritional yeast, ½ tsp sea salt, and garlic powder in a blender. Pulse until a fine crumb texture forms, being careful not to over-blend into a paste. Set aside in a small bowl.
- Blend the Sauce: Carefully transfer the sauce from the pan into a high-powered blender like a Vitamix. Blend until very smooth and creamy. Depending on your blender size, blend in batches as needed.
- Reheat and Serve: Return the blended sauce to the pan and keep warm. Cook your pasta or preferred base, then mix with the sauce. Garnish with the vegan parmesan and serve hot. This sauce is versatile and can also be served with proteins, roasted vegetables, or spaghetti squash.
Notes
- Red wine is optional but adds depth of flavor; substitute with vegetable broth if preferred.
- For a nuttier taste, toast the cashews lightly before blending the vegan parmesan.
- This sauce stores well in the refrigerator for up to 4 days and freezes perfectly for up to 3 months.
- To make the sauce gluten-free, ensure your pasta or chosen base is gluten-free.
- Add fresh basil or parsley before serving for extra freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian
