A vegetarian spaghetti sauce

A vegetarian spaghetti sauce


  • Vegetarian sausage: 7 ounces
  • mushrooms: 1/2 cup
  • Extra virgin olive oil: 2 tablespoons
  • Onion: 1 medium
  • Garlic cloves: 2
  • homemade marinara sauce: 2 cups
  • Salt: 1/2 teaspoon
  • Pepper: 1/2 teaspoon
  • Basil Leaves: 7
  • Parmesan: enough to grate on top


I know that mostly the people who turn vegetarians quote humanitarian reasons of doing so or at least that is what my experience has been. That is the resounding reason that I had to listen to every time I asked them for one. It was as if they were the only ones that felt the hurt of killing animals. Anyways, beyond the sarcasm, I was not always convinced of these reasons and felt that there must be more to it than this. Despite all these doubts in my head, I found the right reason to turn vegetarian myself and try it for myself.

What left me wondering was that no one ever suggested me to turn vegetarian whenever I asked them how they kept lean. It is perhaps the best way to keep the calories at bay and the fat practically disappears. Do not get me wrong, if you already have accumulated fat on your body then turning vegetarian and not dong any exercise will only stop putting on more fat and will not really take care of the previous fat. But if you decide to work out and adopt a vegetarian diet, you can say bye to all that fat in a few months. After I introduced the vegetarianism to my friends, I was bombarded with their fear to have to let go of their favorite meat recipes and since then I have made it a mission to discover the perfect alternatives to all the meat recipes.

Today I am sharing a spaghetti sauce recipe that is completely vegetarian and contains no meat but gives you the same taste and feel of a meat sauce that you often have with the pasta. The best thing about this is not just the low fat and calorie content but the ease with which you can make it yourself. There is not much cooking involved and certainly you need not be an expert to cook this. Just step into the kitchen and throw together these lovely ingredients to get this absolutely yummy spaghetti sauce. You can make 2 cups or more with this spaghetti sauce recipe in one go so that you can save it for yourself, if eating alone. This shall make a lovely light recipe for a bunch of friends who like to sit together and sip some wine while they catch up after a long or even hard week at work.

After I cooked this spaghetti sauce recipe and shared it with my friends, the first comment was from my meat loving friend who refused to believe that this sauce had no meat in it. All I said to him while handing him the recipe was why you don’t try it for yourself. You all must have heard of the term family recipes, well this one along with being a family recipe is also what I like to call a friends recipe.

Let us get cooking then:

  1. Before we start cooking, just remember that it is a good trick to leave a gap of 2-3 minutes before adding a new ingredient while cooking so that every ingredient can leave an impact of its flavor on the dish.
  2. Over medium heat, in a pan, add olive oil and crush the garlic into it. Then after the recommended gap (see point 1) add onions and mushrooms. Once every ingredient is soft to touch and you can smell the fragrance of it, add the vegetarian sausage and use a steel spatula to crumble it. This crumbly sausage is what gives the meaty texture to your vegetarian sauce. After cooking the crumbled sausage for a couple of minutes, add the seasonings along with the salt and pepper.
  3. Once the mixture is thoroughly heated, add the marinara sauce (without meat recipe). Cook for 3-4 minutes and remove heat.
  4. Serve this cooked sauce over any pasta of your choice. Grate the parmesan on the top just before serving.