This Vegan Marinara sauce requires just 1 pot, 7 ingredients, and is ready in less than 10 minutes. It’s so easy to make, super healthy, oil-free, and delicious!
If you have been craving a delicious vegan spaghetti sauce that doesn’t require intensive laboring then look no further. This oil free marinara sauce is amazing! It’s low in calories, fat free, and incredibly versatile.
I used everyday pantry staple items to whip up this delicious recipe. And, trust me. No one will ever know the difference. You will not sacrifice on taste or health with this recipe. You’ll never need to buy store-bought pasta sauce again…EVER!
Vegan Marinara sauce that’s ready in 10 minutes and requires only 7 ingredients. It’s so easy and simple and requires only one pot. A great recipe to prepare ahead of time so you can enjoy this amazing sauce for the week!
Ingredients You’ll Need
- Tomatoes: (2) 28-ounce cans of Cento Crushed Tomatoes or San Marzano Tomatoes.
- Spices: I like using dried oregano and basil because they are much more accessible. A little onion powder and garlic powder. And, a pinch of red pepper for a bit of heat. I always say it’s optional, but it really does add a nice depth of flavor.
- Maple Syrup: I like sweeter sauces, but feel free to leave this out if you want a more savory essence.
- Salt: Add to taste, but this is completely optional. Just be sure to use low-sodium tomatoes.
How To Make Vegan Marinara Sauce
This recipe really could not be any easier. You simply add all the ingredients to a large pot and simmer over medium heat for 2-3 minutes.
Then, reduce the heat to low and allow to cook for 5-6 minutes. That’s it! Don’t be afraid to get creative. Feel free to toss in mushrooms or chopped veggies to make a very hearty spaghetti sauce.
How Can I Use Marinara Sauce
There’s really no “one way” as it is so versatile. But, it’s great to serve over pasta or veggies. However, I love using it in my Vegan Lasagna Rolls. Amazing!
Also, be sure and try it over regular pasta and topped with my delicious Vegan Parmesan!
How Long Will It Keep
You can store the marinara in an airtight container in the fridge for up to 7 days. So, it’s great for a quick “grab and go” meal during the week.
Can I Freeze Vegan Marinara Sauce
Absolutely! Pour it into a freezer bag or a sealed container after it has cooked and set it in the freezer. Freeze the whole batch together or into smaller portions. It will last for about a month in the freezer.
When you’re ready to use it simply place it in the fridge the night before you’re ready to cook and reheat it in a saucepan.
More Delicious Vegan Sauce Recipes
- Garlicky Lemon Tahini Dressing
- Easy Vegan Chipotle Aioli
- The Best Vegan Ranch Dressing
- Vegan Bolognese Sauce
- Cashew Sour Cream or Tofu Sour Cream
- Vegan Date Caramel
And, as always, be sure and let me know if you try this recipe! Leave a comment and star rating. If you want to be kept up to speed on all that’s going down with Shane & Simple and my latest recipes SUBSCRIBE HERE!
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Vegan Marinara Sauce (No Oil)
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 4 cups 1x
- Diet: Vegan
Description
This Vegan Marinara sauce requires just 1 pot, 7 ingredients, and is ready in less than 10 minutes. It’s so easy to make, super healthy, oil-free, and delicious!
Ingredients
- 2 28 oz. can of low-sodium crushed tomatoes. Or (if you like your sauce a little chunky, use 1 can crushed tomatoes and 1 can diced tomatoes.)
- 2 Tbsp. dried oregano
- 2 Tbsp. dried basil
- 2 tsp. onion powder
- 1 1/2 tsp. garlic powder
- 1/4 tsp. red pepper flakes (adjust according to spice preference)
- 2 Tbsp. maple syrup
- Salt to taste (optional)
Instructions
- Place all ingredients in a large pot and simmer over medium to medium-high heat for 2-3 minutes.
- Reduce heat to low and cook for another 5-6 minutes, stirring occasionally.
- Serve over your favorite pasta or use for pizza sauce.
Notes
This is the perfect recipe to top with my Plant-Based Parmesan.
- Category: Sauce
- Cuisine: Italian
Keywords: vegan marinara sauce, vegan marinara sauce no oil, vegan spaghetti sauce no oil, marinara sauce recipe, spaghetti sauce vegan
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Do you have the nutritional values for this? Serving size? Fat? Sodium? etc?
Janne, I don’t have a nutritional calculator on my recipes, yet. But, I can tell you on this particular recipe, I always use “No Salt Added” tomatoes and never cook with oils of any kind. PERIOD! So, it’s fat-free. The sodium content from just the tomatoes was around 20 mg., but again, that was natural from the tomatoes themselves. Of course, if you choose to add salt, you would have to take that into consideration. I advise against extra salt, but always leave that to the discretion of the consumer. I believe the most common serving size for pasta sauces is about a 1/2 cup…although I usually tend to use more:) I hope this helps. Have a great day!
Very yummy! Thanks for the recipe! Just what I was looking for!
Awesome! Thanks for the comment and I hope you enjoy it.
Easy and delicious!
★★★★★
I got so excited when I saw this recipe posted on Facebook today! I have tried several oil free marinara sauce recipes and haven’t liked any of them very much. So I made it tonight and it is absolutely delicious!I even had all of the ingredients already in my pantry! My hunt for the perfect homemade marinara sauce is over! Thank you so much, Shane!
★★★★★
Wow, Julie! Thanks so much. I’m so glad you enjoyed it.
I just made this for the first time. It’s easy and delicious.
Thanks Shane!
★★★★★
Mark, thanks so much for reaching out and so glad you enjoyed it. Peace and feast.
★★★★★
Fantastic marinara sauce- love your ideas & posted on Forks Over Knives FB
★★★★★
Thank you so much!
Hi all! Any suggestions for someone who needs to be low/no sugar? I’ve heard sautéing shredded carrots as a replacement for sugar or the syrup could work. Has anyone tried this?
Hi, Stephanie! A couple of things: 1) You can leave out the maple syrup and it is still very good. Very savory. 2) Yes, you can shred carrots, saute them, and blend them briefly with the sacue before heating. You could also just add them to the sauce without blending. Hope this helps! Let me know how it turns out. Blessings.
★★★★★
Thank you Shane for sharing this simple and delicious recipe for marinara sauce. I made this to make plant-based lasagna. The 8 minutes cooking time for the sauce does not compromise the flavor. This recipe is definitely a keeper 🙂
I used whole Italian tomatoes in a tin which I crushed up by hand before cooking it with the rest of ingredients on the stove top.
★★★★★
I loved this recipe. I put it over spaghetti squash and both my husband and I loved it. I froze it and when I thawed it later it was even better!! !Quick, easy and the ingredients are most likely already in your pantry. Thanks!
★★★★★
Thank you, Sheri! I’m so glad you enjoyed it and love the feedback on freezing it. It never lasts long enough in my house. LOL!
I have made this recipe MANY times and it is always perfect. It is great over spaghetti sauce or as the marinara sauce in Lasagna! I can’t improve on it. Thanks!
★★★★★
Wow, Sherri! Thank you so much for the kind words and I’m so glad you like the sauce. Thanks for rating it too:) Many blessings.
Totally awesome Marinara sauce! I will be keeping this recipe forever!! Thank you so much for sharing it!!
★★★★★
Thank you so much, Linda! Blessings.
Hi ,
Can we use fresh tomatoes instead of canned tomatoes ? If so. What would be the quantity ?
Thanks !
Yes, absolutely! One 28-ounce can of tomatoes equals about 10 to 12 whole tomatoes. Hope this helps!
Can this be frozen and if so for how long?
Yes. It should keep for a couple of months.
So glad I came across this recipe! Trying to eat a more plant based diet. This recipe was simple and quick plus I already had the ingredients on hand. Will definitely continue to use this delicious recipe. Thanks!
Thank you, Shawon!
Sauce came out bitter. How to fix it?
Bitter? Hmmmm, that’s new. I’ve never heard of that happening before. Let me think on that.