Vegetarian Spaghetti Sauce
User Reviews
4.6
15 reviews
Excellent
Vegetarian Spaghetti Sauce
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This Vegetarian Spaghetti Sauce is made simple with tons of cut up veggies! Simply leave out the ground beef to make it vegetarian-friendly!
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Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1/2 cup carrot grated
- 1 small zucchini diced
- 1/4 green pepper diced
- 14.5 oz. diced tomatoes 1 can
- 1 can tomato paste
- 2 cups V8 juice I used low sodium
- 1 tablespoon basil dried
- 1 teaspoon oregano dried
- 1 large bay leaf
- 1 1/2 tablespoons sugar
- salt to taste
- black pepper to taste
Instructions
- Heat olive oil in large nonstick skillet over medium heat. Saute onions for 2 minutes. Stir in zucchini, carrot and bell pepper and saute another 5-7 minutes. Stir in garlic until fragrant, another minute or so.
- Mix tomato paste into sauteed vegetables and then pour in remaining ingredients for the sauce. Bring to boil and then reduce to simmer.
- Cover and cook for 30 minutes or longer if need be. The sauce will thicken, so thin out with a little water if you like it runny.
- Serve with hot spaghetti and parmesan cheese.
Nutrition Information
Show Details
Calories
190kcal
(10%)
Carbohydrates
29g
(10%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Sodium
573mg
(24%)
Potassium
1116mg
(24%)
Fiber
6g
(24%)
Sugar
19g
(38%)
Vitamin A
4565IU
(91%)
Vitamin C
72.8mg
(81%)
Calcium
119mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4large servings
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 573mg | 24% |
| Potassium | 1116mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 19g | 38% |
| Vitamin A | 4565IU | 91% |
| Vitamin C | 72.8mg | 81% |
| Calcium | 119mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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