It’s been 2 weeks tomorrow since my third little boy entered the world and I’ve been enjoying every last second with him! Drinking in his sweetness, spending time with my family and watching his brothers adore him has been heaven. I’ve actually even been able to sneak in a little blog work here and there. All this would not have been possible without the support and major extra effort by my amazing hubby! He’s been hands down number one husband, father and overall person ever. Seriously. Literally our first day back home from the hospital I had a creation hit me (it was something I needed to eat, not totally out of left field, and it’s coming to the blog soon!) and with me recovering on the couch he stood in the kitchen while I took him through my brains creation step by step. Talk about amazing…I’m close to having that recipe done so stay tuned!
In the meantime, I am sharing a recipe I made before baby boy arrived that I didn’t get a chance to share. It is one of our new favorite pasta sauces and I know you will love it! I’ll make this short and sweet, since I’m racing the clock until next feeding time for the babe…I have to keep myself in check now with my scheduled feedings! LOL
This creation came about when I was trying to use up leftover chopped veggies from my Buffalo Chickpea Burgers. I didn’t want to waste the bunch of tomatoes that had been in my fridge for a while, and I was craving pasta, so I threw it all together and out came this very hearty sauce that my husband declared had quite a “meaty” consistency. It’s full of veggies, uses no oil and is totally fat free. The texture is awesome and really makes you feel like you’re getting more of an all around meal than just a sauce. It’s easy to make and a great way to get in extra veggies for those kiddos! I topped it with my Hemp Almond Parmesan and it was delicious! Hope you enjoy it as much as we do!!
Leave a comment on the blog if you try this, I love hearing your feedback! You can also tag me on Instagram at veggiesdontbite #veggiesdontbite so I don’t miss it!
- 1 1/4 cups finely chopped carrots
- 1 cup finely chopped celery
- 1 1/4 cups finely chopped cauliflower
- 1 tablespoon chopped fresh garlic
- 1/2 cup white cooking wine make sure it is vegan to make this dish fully vegan
- 8 large fresh tomatoes or 18 ounces jarred or boxed crushed tomatoes
- 1/2 - 1 cup veggie broth may need more if using fresh tomatoes
- 2 tablespoons fresh or 2 teaspoons dried basil
- 2 tablespoons fresh or 2 teaspoons dried oregano
- 2 tablespoons fresh or 2 teaspoons dried thyme
- Himalayan pink salt and ground black pepper to taste
- 16 ounces your favorite pasta 4 ounces per person served, adjust if needed
- Hemp Almond Parmesan
- Wash and chop carrots, celery and cauliflower in a food processor until chunky but not pasty. It’s best to chop separately. Put into a large bowl and set aside.
- Chop garlic and add to a sauté pan with the white wine. Saute until garlic is browned well. Add other chopped veggies to the pan and sauté for a few minutes.
- Add tomatoes, veggie broth, and all spices. Mix well and bring to a simmer. Cover and simmer for about 30-40 minutes. Add more broth as it cooks if too much liquid evaporates and you prefer it saucier. Serve with your favorite pasta! Top with Hemp Almond Parmesan.
I love using fresh tomatoes but if pressed for time the jarred work as well. Fresh make more of a chunky sauce, where jarred is more of a thick saucy sauce. You may use more veggie broth if using fresh tomatoes, depending on how “saucy” you want it. Fresh or dried herbs may be used, you will need more fresh since dried has a stronger flavor. The amount made depends on how much liquid cooks off. The more you allow it to simmer, the more liquid cooks off. If you really don't want to use the wine, just add more broth, but the flavor will not be as tasty.
Tips to prep ahead: Wash and chop carrots, celery, cauliflower and garlic. Puree fresh tomatoes and chop fresh herbs if using.
Audrey @ Unconventional Baker says
Oh, wow. It’s so much simpler than I thought it would be! What a gorgeous recipe too — adding this to my now ever long list of yumminess to try out 🙂
veggiesdontbite says
Thank you so much Audrey! Yes, it’s a super simple recipe. We love it and I usually even chop the veggies beforehand so when I make it, it’s even quicker! Let me know if you give it a try…I totally get the long list of yumminess. lol!
Ana @ Ana's Rocket Ship says
We don’t need to make this pasta dish to tell you how awesome it’s going to be… we can just tell!
veggiesdontbite says
Thanks so much! If you give it a try let me know!
Jenn says
Yum!! I make a similar vegan bolognese, but don’t use cauliflower, which is silly because I LOVE cauliflower. I will be trying this!
veggiesdontbite says
Thanks so much Jenn!! Yes, I have done many bolognese recipes before but this was the first time I got that great consistency without beans. The cauliflower really gives that meaty texture and is awesome in the sauce! Definitely give it a try and let me know what you think!
The Vegan 8 says
Looks so incredibly delicious Sophia! Love that it is all made with veggies and not beans! Looks so flavorful and satisfying at the same time. I think after I finish off my latest recipe post of my fat-free mac ‘n’ cheese, I need to make this!! I have been living off of it the past few days, lol. This looks awesome and healthy…
veggiesdontbite says
Thank you Brandi! Lol. Yes, first time I got an awesome consistency without the beans! It was all such an accidental discovery, but so yummy! And it doesn’t taste like cauliflower at all. The tomato is the main taste, the veggies just give it the great consistency. My kids love it and I love that they are getting all those veggies in! I definitely need to try your new cheese sauce!
Kayse says
Ohhhhh, this looks so wonderful. I think I’ll try it out this week!!
veggiesdontbite says
Thanks so much Kayse! Let me know how it turns out!
Bianca @ ElephantasticVegan says
It looks so good! Simply perfect! Wonderful photos and it’s amazing how you balance family & blogging! Truly inspirational 🙂
veggiesdontbite says
Thank you so much Bianca! I try to balance the two. It’s hard at times but I love the blogging so I make it work. I definitely want to take it much further one day and make it a true career but for me at this point baby steps is what works. Thanks for following!
Lucie says
Yum! I love the addition of cailiflower – I would never have thought of that! Also the hemp parmesan souns amazing, I always just use sunflower or pumpkin seeds so this would be a perfect way to mix things up 🙂
veggiesdontbite says
Thank you so much Lucie! Yes, the cauliflower gives it a great texture. I have another parmesan that uses pumpkin seeds as well but the hemp seeds are one of my favorites! Thanks so much for following!
Jenn says
YUM!!!! I can’t wait to try this!!
veggiesdontbite says
Thank you so much Jenn! Let me know when you do. I love to hear what people think!
Natalie @ Feasting on Fruit says
Wow I can’t imagine trying to talk someone else through making the jibber jabber recipe ideas in my head! Awesome husband for sure!!
I just sent this recipe to my mom because she used to love bolognese/meat sauce and has missed it since going veg. Plus cauliflower is her favorite vegetable, so it’s kinda perfect 🙂
veggiesdontbite says
Ha Natalie! Right?! It was a challenge for sure. Lol. Thanks so much for the sweet comment. Let me know how your mom likes the recipe!
Natalie @ Feasting on Fruit says
My mom just made this sauce last night and LOVED it!! She said she was skeptical as to whether the cauliflower would soften enough and lose that cruciferous crunch, but it did and totally reminded her of meat sauce! Now I just have to get her to make it again while I’m home over the summer 😉
veggiesdontbite says
Oh yay!!!!! That totally made my day! So happy she liked it. And really hope she’ll make it again for you!!! Thanks so much for letting me know!
Kelly F says
Yum!! This looks delicious…I have been looking for a new pasta sauce recipe! Thanks for sharing this-can’t wait to try!! 🙂
veggiesdontbite says
Thank you Kelly!! It’s pretty easy to make too. Let me know how it turns out! I love hearing reader feedback!
Michele says
Wow! I was looking for a new pasta sauce recipe just yesterday! This one looks delicious, can’t wait to give it a try!
veggiesdontbite says
Thank you so much Michele! I can’t wait for you to try it!! It’s really easy and tastes so good. Let me know when you make it, I love hearing from you and how things turn out!!
Rebecca M says
I havent had pasta in so long, but this recipe is making me want to make some for dinner! Yumm thank you 😀
veggiesdontbite says
Thanks so much Rebecca! It’s full of veggies so a great choice for having pasta again!
Amber says
This looks fantastic! And, definitely going to have to try the hemp almond parmesan! 🙂
veggiesdontbite says
Thank you so much Amber! The sauce is an awesome way to get veggies in! And the hemp almond parmesan is SOOOO good!!! I also have another parmesan on my blog that’s good too. I make a big bowl and keep it in the fridge for use any time. Let me know if you try and thanks so much for being here!
Kym says
Where can I find a spoon like that? Awesome
veggiesdontbite says
Thank you! I had it custom made for my blog by For Such a Time Designs.
Katie says
I was really impressed with this! I am doing the weekly vegan meal plan and was least excited about this thinking it would be plain or boring but the sauce just blew me and my husband away! We have so much left over sauce because there are just 2 of us and I was having a hard time adjusting the recipes for 2. Is this still as tasty after being frozen? Is it OK to freeze and defrost and then use only a portion and refreeze the rest? LOVE THIS SAUCE!!! I’m running out of small tupperware lol
veggiesdontbite says
That’s awesome to hear!! So happy you guys liked it. Funny enough it was an accidental creation that turned out really good. I would definitely freeze some, it should freeze like regular pasta sauce. Defrost it on the counter them slowly warm it in a pot to reduce as it may have extra water since it is all veggies. Thank you so much for letting me know!