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!
Vegan Marinara Sauce (No Oil)
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!
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 4 cups 1x
- Category: Sauce
- Cuisine: Italian
- Diet: Vegan
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 ½ tsp. garlic powder
- ¼ 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.
Nutrition
- Serving Size: ½ cup
- Calories: 26
- Sugar: 4.1 g
- Sodium: 152 mg
- Fat: 0.1 g
- Carbohydrates: 6.1 g
- Fiber: 1 g
- Protein: 0.5 g
- Cholesterol: 0 mg
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Loved the recipe! Made it to use for stuffed peppers, pizza and pasta sauce! It’s close to a sweet sauce our local pizza place makes but this is even better!! Will be using this from now on!
Awesome!
Excellent sauce and so easy to make. I added mushrooms and a can of cannellini beans and put it over Kite Hill mushroom ravioli.
Thank you for yet another delicious recipe
Can I use diced tomatoes and pulse them in blender to get a crushed tomato effect? It’s all I have at the moment.
Absolutely! I would prefer to do that, personally, but I try to keep things as quick and simple as possible.
I have been making this sauce with fresh tomatoes from the garden and freezing it. It is fabulous!
I’ve made this many times and it is so easy and delicious! I like to cook mushrooms to add to it and sometimes onion. I made a triple batch today, so I would have enough to share with my sister. I also enjoyed your interview recently on the Plant Strong podcast.
I am wondering if this sauce could be canned. Thoughts?
I’ve never done it because it usually doesn’t last. But, I don’t see why not.
To can tomato products you need to add lemon juice or vinegar because modern tomatoes aren’t as acidic as they used to be. I’d be sure to look at a canning site, such as Ball or a university extension office to get the best advice.
Any ideas for what I can blend into the sauce to sub for the maple syrup? I can’t have any sweeteners including liquid ones. Would dates work all right if I blend them with some sauce in the Vitamix? What about some cooked sweet potato or carrots to add sweetness?
Hi, Haley! The dates would work best. But, honestly, you could leave it out and it would be more of a savory sauce without the sweeteness.
Simple and delicious Marnera sauce.
I also made your Hummus recipe..so easy and delicious.
Your recipes are so easy, not time consuming
and taste wicked!
Selina, thank you so much and so glad you are enjoying the recipes.
My new go to sauce. I’m already thinking of all the things I can pour this over for a yummy dinner! Thank you!
My husband loves spaghetti with meat sauce , so I used your recipe as a guide. I used fresh garlic and onions, substituted an Italian seasoning blend, added frozen mushrooms and a soy-based meat substitute. We loved it. I may add a little tomato paste next time to make the sauce a little thicker. You have some really simple and great-looking recipes and I can’t wait to try many of them.
Very Flavourful! Was looking for a good replacement to my favourite store bought that has oil and this may be it. The easiness of this makes it a true contender as well. TY
So tasty and easy to make! Thanks!
Thank you!
So easy, no special ingredients, and I think it’s the best marinara I’ve ever made! Thanks, Shane!
Thank you so much!!!
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.
Love this recipe!! Have made it many times now, at least once a week and the only time it ended up bitter was because my fresh basil was apparently not so fresh and had started to go to seed which makes it very bitter.
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!
Can this be frozen and if so for how long?
Yes. It should keep for a couple of months.
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!
Totally awesome Marinara sauce! I will be keeping this recipe forever!! Thank you so much for sharing it!!
Thank you so much, Linda! Blessings.
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.
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!
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.
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.
Fantastic marinara sauce- love your ideas & posted on Forks Over Knives FB
Thank you so much!
Mark, thanks so much for reaching out and so glad you enjoyed it. Peace and feast.
I just made this for the first time. It’s easy and delicious.
Thanks Shane!
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.
Easy and delicious!