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!

Let’s talk about this Vegetarian Spaghetti Sauce!!!

As a mother and a food blogger, I feel it is my duty to post recipes that are misleading and deceptive. And by misleading I mean misleading…..for your kids. This recipe is chock full of veggies. Will your kids notice? Not if you cut the veggies small enough. {What a great mantra to live by!} I hate to admit this, but I love tricking kids into eating their vegetables. It brings a great joy to my heart to see them take big ol’ bites of their dinner and then say “this is good, Aunty Lo!”

Haha! Suckers!

Little do they know, I filled this spaghetti with onions, garlic, zucchini, green bell pepper, carrots and some V8 for kicks. Why not go overboard while you’re at it? {That V8 is like a little extra insurance that they are getting their veggies in…Try it!} Serve this over some whole grain pasta and you my friends have a ridiculously healthy meal.

Those little mouths won’t even know what hit ’em!

You’re welcome 🙂

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5 from 2 votes

Vegetarian Spaghetti Sauce

This Vegetarian Spaghetti Sauce is made simple with tons of cut up veggies! Simply leave out the ground beef to make it vegetarian-friendly!

servings 4 large servings

Prep Time 20 mins

Cook Time 30 mins

Ingredients

• 2 tablespoons olive oil2 tablespoons olive oil
• 1 small onion diced1 small onion diced
• 2 cloves garlic minced2 cloves garlic minced
• 1/2 cup carrot grated1/2 cup carrot grated
• 1 small zucchini diced1 small zucchini diced
• 1/4 green pepper diced1/4 green pepper diced
• 14.5 oz. diced tomatoes 1 can14.5 oz. diced tomatoes 1 can
• 1 can tomato paste1 can tomato paste
• 2 cups V8 juice I used low sodium2 cups V8 juice I used low sodium
• 1 tablespoon dried basil1 tablespoon dried basil
• 1 teaspoon dried oregano1 teaspoon dried oregano
• 1 large bay leaf1 large bay leaf
• 1 1/2 tablespoons sugar1 1/2 tablespoons sugar
• salt & pepper to tastesalt & pepper to taste

US Customary - Metric

Instructions

• SKIP this step if you want it to be vegetarian, if not proceed: In a large skillet {with high sides}, cook ground beef over medium heat, breaking apart as you go. Once beef is cooked thoroughly, drain {and rinse under hot water--only if you're crazy about making low-fat meals...like me :)}
• Wipe out the same pan with a paper towel and heat olive oil 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

Calories: 190kcal | Carbohydrates: 29g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 573mg | Potassium: 1116mg | Fiber: 6g | Sugar: 19g | Vitamin A: 4565IU | Vitamin C: 72.8mg | Calcium: 119mg | Iron: 4mg

Course: Dinner

Cuisine: Italian

Keyword: vegetarian spaghetti

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