This Vegan Mushroom Marinara Sauce is packed with hearty mushrooms and savory flavor from garlic, red wine, and fresh herbs. Load up your stock pot and let it simmer to delicious perfection.
Heat the olive oil in a dutch oven over medium heat.
Add the garlic. Cook about 30 seconds, or until fragrant.
Add the mushrooms; cook until their juices are released and then cooked off, about 10 minutes.
Stir in the wine and raise the heat to high. Cook for about 5 minutes, or until the liquid has almost evaporated.
Add the crushed tomatoes, tomato paste, basil, oregano, and pepper flakes (if using). Reduce heat to low, and simmer for an hour, or until the sauce has thickened.
If needed, add a teaspoon or two of sugar to cut the acidity, and season with salt and pepper to taste.
Notes
Yield is approximate, depending on how much you cook the sauce down.
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