Homemade Tomato Sauce Recipe Using Veggie Crumbles

Updated on October 19, 2016
Glenn Stok profile image

Glenn Stok likes to cook and eat healthy meals. He often experiments with creating enjoyable new recipes that are tasty and nutritious.

This is a recipe for a vegetarian homemade tomato sauce that everyone will think has beef in it.

Source

I don't like to buy pre-made spaghetti sauce. There are too many chemicals added to attain shelf life. It usually has a lot of sodium as well. Therefore, I like to make my own sauce because I’ll know what's in it and I can make it to my personal taste.

Note: I don't add any salt. There’s a lot of sodium that comes from the olives, the V8 Juice, and the veggie crumbles. Besides, the ingredients I use give it all the taste it needs.

My Preferred Veggie Crumbles

Grillers Crumbles by Morningstar Farms.
Grillers Crumbles by Morningstar Farms. | Source

There is no need for meat in my recipe. The veggie crumbles give you the feeling and taste of a beef additive. The brand I use is Grillers Crumbles™ made by Morningstar Farms®. It has only one-fifth the saturated fat compared to actual beef.

You can follow my recipe exactly as I specified below or feel free to apply your own creative alternatives. Here’s my recipe.

Please rate this recipe after you've tried it.

5 stars from 1 rating of Tomato Sauce with Veggie Crumbles

Cook Time

Prep time: 5 min
Cook time: 18 min
Ready in: 23 min
Yields: Serves two people

Ingredients

  • 1 tbsp. Granola Oil
  • 1 Sweet Onion
  • 2 Medium-Size Mushrooms
  • 2 Garlic Cloves
  • 1/2 cup Green Stuffed Olives
  • 4 oz. Roasted Peppers
  • 2 Medium-sized Tomatoes
  • 1 tbsp. Capers
  • 1/2 cup V8 Tomato Juice
  • 1 cup Morningstar Farms Grillers Crumbles

Instructions: Summary

See detailed instructions with pictures below.

  1. You can save time by preparing and cooking the sauce while you make the pasta. So, boil the pasta in water for about 18 minutes. The entire process of making the sauce can be completed in the time the pasta is cooking.
  2. Chop up one sweet onion, two garlic cloves, and two medium-sized mushrooms.
  3. Start frying the onion, mushrooms, and garlic in a pan coated with a tablespoon of canola oil. Stir it occasionally.
  4. Cut green olives in half. I like to use the Pimiento stuffed olives.
  5. Slice the roasted peppers and two medium-sized tomatoes into pieces. I like to include a few capers too.
  6. Add all the other ingredients (mushrooms, peppers, tomatoes, olives, and veggie crumbles) to the onions and mix it up with a spoon.
  7. Add ½ cup of V8 Tomato Juice. Feel free to adjust the amount depending how thick you want the sauce. Sometimes I don’t even add tomato juice as all. Try it without it sometime.
  8. Keep stirring the sauce while it’s cooking. When the pasta is done, the sauce should be done too. Just make sure you time it so that the veggie crumbles went in about eight minutes before completion.
  9. Serve the pasta with your veggie crumble tomato sauce and enjoy.

Instructions: Detailed

1

You can save time by preparing and cooking the sauce while you make the pasta. So, boil the pasta in water for about 18 minutes. The entire process of making the sauce can be completed in the time the pasta is cooking.

2

Chop up one sweet onion, two garlic cloves (not pictured), and two medium-sized mushrooms.

Source

3

Start frying the onion, mushrooms and garlic in a pan coated with a tablespoon of granola oil. Stir it occasionally.

Source

4

Cut green olives in half. I like to use the Pimiento stuffed olives.

Source

5

Slice the roasted peppers and two medium-sized tomatoes into pieces. I like to include a few capers too.

Source

6

Add all the other ingredients (mushrooms, peppers, tomatoes, olives, and veggie crumbles) with the onions and mix it up with a spoon.

Source

7

Add ½ cup of V8 Tomato Juice. Feel free to adjust the amount depending how thick you want the sauce. Sometimes I don’t even add tomato juice as all. Try it without it sometime.

8

Keep stirring the sauce while it’s cooking. When the pasta is done, the sauce should be done too. Just make sure you time it so that the veggie crumbles went in about eight minutes before completion.

9

Serve the pasta with your veggie crumble tomato sauce and enjoy.

Source
Nutrition Facts
Serving size: 1
Calories 247
Calories from Fat135
% Daily Value *
Fat 15 g23%
Saturated fat 2 g10%
Unsaturated fat 0 g
Carbohydrates 31 g10%
Sugar 11 g
Fiber 7 g28%
Protein 13 g26%
Cholesterol 0 mg
Sodium 1684 mg70%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

© 2016 Glenn Stok

Comments

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    • Glenn Stok profile imageAUTHOR

      Glenn Stok 

      16 months ago from Long Island, NY

      I make this often, Janis, and I never buy pre-made spaghetti sauce anymore. I guess you already also discovered that Morningstar Farms makes many varieties of veggie items. I experiment with many of them. Have fun with it. I'm sure your hubby will enjoy whatever you make with it.

    • janshares profile image

      Janis Leslie Evans 

      16 months ago from Washington, DC

      This is a great recipe, Glenn. I recently discovered Morningstar Farms Veggie Crumbles and make spaghetti sauce with it. You are correct about it tasting just like meat! My hubby is vegetarian/vegan so I've been preparing meals for him and enjoying them myself. I love the vegetable additions in your sauce. I will definitely try some of them in my sauce. Thanks for this, right on time.

    • Glenn Stok profile imageAUTHOR

      Glenn Stok 

      22 months ago from Long Island, NY

      vocalcoach - Yes, this recipe is great for vegetarians. I also use Veggie Crumbles for many other dishes.

    • vocalcoach profile image

      Audrey Hunt 

      22 months ago from Idyllwild Ca.

      Hi Glenn

      Being a vegetarian I'm always on the look out for interesting recipes. And I found this one! It sounds so good and your photos are making me drool.

    • Glenn Stok profile imageAUTHOR

      Glenn Stok 

      2 years ago from Long Island, NY

      MsDora - Those Grillers Crumbles can be added to many types of dishes. Thanks for stopping by.

    • MsDora profile image

      Dora Weithers 

      2 years ago from The Caribbean

      You put the grillers to really good use. Thanks for the recipe. Might try it myself.

    • Glenn Stok profile imageAUTHOR

      Glenn Stok 

      2 years ago from Long Island, NY

      Kyriaki Chatzi - Great observation! It can trick any of us. People think the hare eating real meat sauce.

    • Kyriaki Chatzi profile image

      Kyriaki Chatzi 

      2 years ago

      At first look, it looks like bolognese. Great way to trick the young ones... Thank you very much for sharing, Glenn!

    • MizBejabbers profile image

      Doris James-MizBejabbers 

      2 years ago from Beautiful South

      Beef (Not!), thanks, Glen.

    • Glenn Stok profile imageAUTHOR

      Glenn Stok 

      2 years ago from Long Island, NY

      MizBejabbers - The Morningstar brand that I use does have wheat gluten, but you can use tofu instead.

      Dixie Diners' Club has a gluten free beef substitute called "Beef (Not!) Ground." It's made from Soy and is Non-GMO. If you don't find it in your local store you can order it from Amazon.

    • MizBejabbers profile image

      Doris James-MizBejabbers 

      2 years ago from Beautiful South

      Glen, it looks very good. I would like to cut more meat out of our diet because I think we eat entirely too much, especially beef, around our house. However, every veggie substitute for meat that I've found so far has wheat in it. I must be gluten free, and my son has just been tested out with a wheat allergy also. Do you know of any brands that don't contain wheat?

      Could we substitute tofu for the crumbles?

    • Glenn Stok profile imageAUTHOR

      Glenn Stok 

      2 years ago from Long Island, NY

      ChitrangadaSharan - In addition, it's also healthy. Thanks for your feedback.

    • ChitrangadaSharan profile image

      Chitrangada Sharan 

      2 years ago from New Delhi, India

      This sounds delicious and nutritious!

      I like your combination of ingredients and all these are my favourite ingredients.

      I would definitely try this and thanks for the recipe!

    • Glenn Stok profile imageAUTHOR

      Glenn Stok 

      2 years ago from Long Island, NY

      Faith Reaper - The nice thing about recipes is that they can be modified to suit everyone's unique tastes. So go ahead and add more mushrooms. I'm going to try that too next time I make my sauce. I love mushrooms too.

    • Faith Reaper profile image

      Faith Reaper 

      2 years ago from southern USA

      Hi Glenn,

      Thank you for sharing your interesting sauce recipe! Looks yummy. I've never heard of Veggie Crumbles before, and will be sure to look for them. I never add salt either. I would add a lot more mushrooms because I just love them so much. Never would have thought to add stuffed green olives. I love them alone, so why not in a sauce.

      I look forward to trying your sauce recipe. I love pasta ...maybe a bit too much ...

      Blessings

    • Glenn Stok profile imageAUTHOR

      Glenn Stok 

      2 years ago from Long Island, NY

      Rochelle Frank - Right! V8 is useful for all kinds of cooking. I use it to make tomato soup too.

    • Rochelle Frank profile image

      Rochelle Frank 

      2 years ago from California Gold Country

      Looks good. I like to use a little V-8 juice in sauces, soups and gravies. It seems to always add something I forgot.

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