Meatless Spaghetti Sauce
35 MIN
2 H 30 MIN
10 cups (2.5 litres)

Meatless Spaghetti Sauce


  • 10 garlic cloves, chopped
  • ¼ cup (60 ml) olive oil, plus more for serving
  • 2 onions, chopped
  • 2 celery stalks, chopped
  • 1 carrot, peeled and cut into small dice
  • 1 ½ cups (375 ml) red wine
  • ½ lb (225 g) white or cremini mushrooms, chopped
  • 1 ½ cups (150 g) textured vegetable protein (TVP) (see note)
  • 2 cans (28 oz/796 ml each) diced plum tomatoes
  • 2 cups (500 ml) vegetable or mushroom broth
  • 2 tbsp (30 ml) tomato paste
  • 2 tsp ground pickling spice
  • 1 ½ tsp ground fennel seeds
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes
  • 1 bay leaf


  1. In a large pot over medium heat, cook the garlic in the oil until golden, about 5 minutes. Add the onions, celery and carrot. Cook for 5 minutes to soften the vegetables. Add the wine and bring to a boil. Let reduce by half.
  2. Add the mushrooms and vegetable protein. Cook for 2 minutes while stirring. Add the remaining ingredients. Season with salt and pepper. Bring to a boil and simmer over medium low heat for 2 hours, stirring regularly. Remove the bay leaf. Adjust the seasoning.
  3. Serve the sauce with cooked spaghetti or another pasta of your choice. Sprinkle with our vegan Parmesan (see recipe) and drizzle with olive oil, if desired.


TVP is a soy-based protein. It is available in most health food stores and in certain supermarkets.