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How to Make Tasty Tomato Sauce Using Meatless Veggie Crumbles

Author:

Glenn Stok likes to cook healthy meals and experiment with creating tasty and nutritious recipes like this one.

This vegetarian pasta sauce tastes so meaty, everyone will be fooled!

This vegetarian pasta sauce tastes so meaty, everyone will be fooled!

This homemade vegetarian tomato sauce is a health-conscious complement to your spaghetti. Everyone will think it has real beef.

I don't like to buy canned or bottled spaghetti sauce. There are too many chemicals added to increase shelf life, and it usually has a lot of sodium. I like to make my own sauce so I know what's in it. Here is my complete recipe.

Where's the Beef?

There is no need for meat in my recipe. The veggie crumbles I use gives you the feeling and taste of beef. The brand I use is called Grillers Crumbles, and it's 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.

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

I like to use Grillers Crumbles by Morningstar Farms

I like to use Grillers Crumbles by Morningstar Farms

Cook Time

Prep timeCook timeReady inYields

5 min

18 min

23 min

Serves two people

Ingredients

  • 1 tablespoon canola oil
  • 1 sweet onion, peeled and chopped
  • 2 medium-size mushrooms
  • 2 garlic cloves, minced
  • 1/2 cup green stuffed olives
  • 4 ounces roasted peppers
  • 2 medium tomatoes, chopped
  • 1 tablespoon capers
  • 1/2 cup V8 Tomato Juice
  • 1 cup Morningstar Farms Grillers Crumbles

Instructions: Summary

  1. Boil the pasta in water for about 18 minutes. You can complete the entire process of making the sauce while 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 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 (peppers, tomatoes, olives, and veggie crumbles) with the onions and mushrooms that were frying, mix it up with a spoon, and continue cooking.
  7. Add ½ cup of V8 Tomato Juice. Feel free to adjust the amount depending on how thick you want the sauce. Sometimes I don’t even add tomato juice as all. Try it without it and use more sliced tomatoes if you like it thicker.
  8. Keep stirring the sauce while it’s cooking. When the pasta is ready, you should have finished making the sauce. 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.

Detailed Instructions

For the overview, refer to the instructional summary above. For more details, check the following notes.

Step 1

Boil the pasta in water for about 18 minutes. While the pasta is cooking, follow my directions to make the sauce. You can complete the entire process of making the sauce at the same time it takes for the pasta to finish cooking.

Step 2

Peel and chop up one sweet onion. Chop up two medium-sized mushrooms. Mince two garlic cloves (not shown in picture).

Onion and mushrooms

Onion and mushrooms

Step 3

Start frying the onion, mushrooms and garlic in a pan coated with 1 tablespoon of canola oil. Stir it occasionally.

egg-omelet-recipe-with-pictures

Step 4

While frying the onions and mushrooms, cut the green olives in half as shown. I like to use Pimiento stuffed olives, but that's your choice. Unstuffed olives work just as well.

healthy-bean-stew-recipe

Step 5

Slice the roasted peppers and two medium-sized tomatoes into pieces. If you like capers, include those too. I always use a few.

recipe-homemade-tomato-sauce

Step 6

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

recipe-homemade-tomato-sauce

Step 7

Add ½ cup of V8 Tomato Juice. Feel free to adjust the amount depending on how thick you want the sauce.

Sometimes I don’t even add tomato juice as all. Try it without it and use more sliced tomatoes if you like it thicker.

Step 8

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

Step 9

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

recipe-homemade-tomato-sauce

How well do you like it?

© 2016 Glenn Stok

Comments

Glenn Stok (author) from Long Island, NY on July 29, 2017:

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.

Janis Leslie Evans from Washington, DC on July 29, 2017:

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 (author) from Long Island, NY on February 04, 2017:

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

Audrey Hunt from Idyllwild Ca. on February 04, 2017:

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 (author) from Long Island, NY on October 16, 2016:

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

Dora Weithers from The Caribbean on October 16, 2016:

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

Glenn Stok (author) from Long Island, NY on October 14, 2016:

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

Kyriaki Chatzi on October 14, 2016:

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

Doris James MizBejabbers from Beautiful South on October 13, 2016:

Beef (Not!), thanks, Glen.

Glenn Stok (author) from Long Island, NY on October 13, 2016:

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.

Doris James MizBejabbers from Beautiful South on October 13, 2016:

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 (author) from Long Island, NY on October 13, 2016:

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

Chitrangada Sharan from New Delhi, India on October 12, 2016:

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 (author) from Long Island, NY on October 12, 2016:

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 from southern USA on October 12, 2016:

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 (author) from Long Island, NY on October 12, 2016:

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

Rochelle Frank from California Gold Country on October 12, 2016:

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