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Tasty Tomato Sauce Made With Meatless Veggie Crumbles

I like to cook tasty and nutritious meals with health-conscious recipes. I'll show you how you can do it too, with full illustrated details.

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

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

Where's the Beef?

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

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 shown in the photo below, and it's made by Morningstar Farms. It has only one-fifth the saturated fat compared to actual 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. 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

© 2016 Glenn Stok