We love making pasta for dinner because it’s easy to customize to everyone in your family’s tastes. I like mine spicy with crushed red peppers and vegan meatballs, while Larissa goes all in on the sauce and a generous sprinkle of
If you’ve ever been underwhelmed by store-bought spaghetti sauce or found yourself overwhelmed by overly complicated recipes, this one is for you. Using pantry staples like canned tomatoes, dried herbs, and extra virgin olive oil, this vegan marinara sauce comes together quickly — but tastes like it simmered all day.
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What Makes This Vegan Marinara Sauce Recipe Special
This recipe is simple, without resulting in a sauce that tastes like plain tomato paste. It’s bright, garlicky, and layered with Italian-inspired herbs and just a whisper of heat from red pepper flakes (unless, like me, you go heavier there). Maple syrup rounds out the acidity without making it sweet, and blending part of the sauce gives it a silky texture without needing cream.
This sauce makes a great base for vegan lasagna, pizza sauce, or a spicy spaghetti squash bake. And if you like to meal prep, it stores beautifully in mason jars or freezer bags.
Shopping List
- extra virgin olive oil
- yellow onion
- garlic
- crushed red pepper flakes
- tomato paste
- whole peeled San Marzano tomatoes or canned whole tomatoes
- dried oregano
- dried basil
- garlic powder
- onion powder
- bay leaf
- sea salt
- black pepper
- maple syrup
- fresh basil (optional)
Equipment
- Dutch oven or large saucepan
- Mason jars or freezer-safe containers (for storage)
- immersion blender or high-speed blender (optional)
How to Make Vegan Marinara Sauce
Sauté the aromatics
In a large saucepan or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook for 5–6 minutes until soft and translucent. Add garlic and red pepper flakes; cook for 1 minute, stirring frequently so the garlic doesn’t burn.
Stir in tomato paste
Add the tomato paste and stir well to coat the onion mixture. Let it cook for about 2 minutes — this helps deepen the tomato flavor.
Add tomatoes and spices
Pour in your whole peeled tomatoes, using a wooden spoon to gently crush them in the pot. Add oregano, basil, garlic powder, onion powder, bay leaf, sea salt, and black pepper. Stir to combine.
Simmer gently
Bring the sauce to a light boil, then reduce the heat and let it simmer uncovered for 30–40 minutes. Stir occasionally and break up any large tomato pieces as it cooks. The sauce should thicken and darken slightly.
Add sweetness and blend (optional)
Remove the bay leaf. Stir in maple syrup and fresh basil, if using. For a smoother texture, use an immersion blender directly in the pot, or transfer half the sauce to a high-speed blender and pulse a few times, then return it to the pot.
Adjust and serve
Taste and adjust seasoning if needed. Serve hot over pasta, use as pizza sauce, or store for later.
Why This Vegan Marinara Sauce Recipe Works
It’s easy, customizable, and made with ingredients you probably already have. The slow simmer builds flavor without babysitting, and blending part of the sauce gives it that perfect restaurant-style texture without any dairy. It also freezes beautifully, making it ideal for batch cooking or meal prep.
Variations to Try
Go spicy Add more crushed red pepper flakes or a little hot sauce for heat that lingers.
Make it creamy Stir in a little coconut milk, vegan cream, or cashew cream at the end for a silky, comforting version.
Boost the umami Add a tablespoon of nutritional yeast or a spoonful of red miso paste to deepen the savory notes.
Thicken it more Let it simmer longer uncovered or stir in a tablespoon of tomato puree or tomato paste if you want a heartier texture.
Veg it up Add finely chopped bell pepper, shredded carrot, or sautéed mushrooms for extra bulk and nutrition.
Tips to Keep It Fresh
Cool completely before storing in the fridge (lasts about 5–6 days) or freezer (up to 3 months).
If freezing, use freezer-safe jars or bags, and leave a little room at the top for expansion. Reheat gently on the stovetop or in the microwave. Stir in fresh herbs right before serving to brighten up reheated sauce.
Vegan Marinara Sauce
Equipment
- Dutch oven or large saucepan
- immersion blender or high-speed blender
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion finely chopped
- 4 cloves garlic minced
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 2 28-ounce cans whole peeled San Marzano tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 bay leaf
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 tablespoon maple syrup
- 1/4 cup chopped fresh basil optional
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook 5–6 minutes until soft.
- Add garlic and red pepper flakes; cook 1 minute.
- Stir in tomato paste and cook 2 minutes.
- Add whole tomatoes, crushing slightly, and all dried herbs and spices.
- Bring to a simmer and cook uncovered for 30–40 minutes, stirring occasionally.
- Remove bay leaf. Stir in maple syrup and fresh basil.
- Blend half the sauce for a smoother texture, if desired.
- Adjust salt and pepper to taste. Serve or store.
This vegan marinara sauce makes everything from quick weeknight spaghetti to a fancy dinner feel doable and delicious. If you try it, let us know in our Peas and Carrots group — we love seeing your tasty creations! And if you’re looking for something to serve it with, try our vegan meatballs recipe or toss it with zucchini
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
FAQ
What makes marinara sauce vegan?
Vegan marinara sauce is made without any animal products like dairy, anchovies, or meat-based broth. It uses plant-based ingredients like tomatoes, olive oil, and herbs.
Can I use fresh tomatoes instead of canned?
Yes, but you’ll need to blanch and peel them first. San Marzano or Roma tomatoes work best for homemade sauce, but the flavor may be less intense than canned varieties.
What’s the difference between marinara and tomato sauce?
Marinara is typically a simpler, quicker sauce made with tomatoes, garlic, and herbs, while tomato sauce might be more complex and simmered longer with additional ingredients like carrots or wine.
Is marinara sauce good for meal prep?
Absolutely. This vegan marinara sauce keeps well in the fridge and freezer, making it great for batch cooking and meal prepping.
Can I use this sauce on pizza?
Yes! Just reduce it slightly longer to thicken it if you’re using it as pizza sauce. It makes a delicious, flavorful base for vegan pizza.
