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!

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 🙂

5 from 2 votes

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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!

Course Dinner

Cuisine Italian

Keyword vegetarian spaghetti

Prep Time 20 minutes

Cook Time 30 minutes

Servings 4 large servings

Calories 190 kcal

Author Lauren

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 dried basil
• 1 teaspoon dried oregano
• 1 large bay leaf
• 1 1/2 tablespoons sugar
• salt & pepper to taste

US Customary - Metric

Instructions

1. 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 :)}

2. 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.
3. Mix tomato paste into sauteed vegetables and then pour in remaining ingredients for the sauce. Bring to boil and then reduce to simmer.
4. 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.
5. Serve with hot spaghetti and parmesan cheese.

Nutrition Facts

Vegetarian Spaghetti Sauce

Amount Per Serving

Calories 190 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 573mg25%

Potassium 1116mg32%

Carbohydrates 29g10%

Fiber 6g25%

Sugar 19g21%

Protein 5g10%

Vitamin A 4565IU91%

Vitamin C 72.8mg88%

Calcium 119mg12%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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