Toasted pine nut and garlic hummus is just plain awesome. It can be used as a dip, sandwich topping, salad dressing, spread, and everything in between. It’s soooo much better than store-bought, easy to customize, and only takes a couple of minutes to make. Try it out and thank me later.

I think we may have what you would call a charcuterie problem in this house. It’s all we eat alllll the time. And I am good with that. Hummus is the perfect addition to a charcuterie spread or with veggies to dip and pita bread. It’s damn delicious and creamy and perfect in every way.

All you need is some chickpeas or garbanzo beans, tahini, and a few spices to get your hummus going. Make it with whatever flavor variations you like, or if you want to get really crazy, try this lemon beet hummus. It’s beautiful!

Ingredients

• 1 can (15 ounces) chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup olive oil, plus extra for drizzling
• 2-3 cloves garlic, minced
• 1/4 cup pine nuts, toasted
• Juice of 1 lemon
• Salt to taste
• Water as needed

Instructions

1. Prepare the Pine Nuts: Preheat the oven to 350°F (175°C). Spread the pine nuts on a baking sheet and roast for 5-7 minutes, or until golden brown. Set aside to cool.
2. Blend the Ingredients: In a food processor, combine the chickpeas, tahini, olive oil, garlic, lemon juice, and a pinch of salt. Blend until smooth.
3. Adjust the Consistency: If the hummus is too thick, add water a tablespoon at a time until the desired consistency is reached.
4. Incorporate the Pine Nuts: Add most of the toasted pine nuts to the hummus and pulse a few times to incorporate, leaving some texture.
5. Serve: Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with the remaining pine nuts. Serve with fresh vegetables, pita bread, or as desired.

Variations

Hummus can be customized in a million different ways, but here are some great flavor variations to try!

1. Roasted Red Pepper Hummus: blend in some smoky roasted red peppers for a pretty color and great flavor.
2. Spicy Hummus: Add some cayenne pepper or even jalapenos for a spicy variation.
3. Herb Hummus: any fresh herbs are usually delicious. Try parsley, basil, or cilantro.
4. Sun-Dried Tomato Hummus: this is another favorite of mine with some tangy sun-dried tomatoes blended in.
5. Avocado Hummus: seriously, just try it. You won’t regret it!

Try these other delicious recipes!

Fresh Veggie Spring Rolls with Peanut Dipping Sauce

Fresh Vegan Lettuce Cups

Lemon Beetroot Hummus

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Toasted Pine Nut and Garlic Hummus

Toasted pine nut and garlic hummus is just plain awesome. It can be used as a dip, sandwich topping, salad dressing, spread, and everything in between. It's soooo much better than store-bought, easy to customize, and only takes a couple of minutes to make. Try it out and thank me later.

Course Sauces and Dips

Cuisine Mediterranean

Keyword garlic, hummus, pine nuts

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 can chickpeas
• 1/4 cup tahini
• 1 tbsp lemon juice
• 1/4 cup olive oil, plus some for drizzling
• 3 cloves garlic
• 1/4 cup toasted pine nuts
• salt to taste
• paprika for garnish
• water as needed for thinning

Instructions

• If you don't have roasted pine nuts you can preheat the oven to 350°F (175°C). Spread the pine nuts on a baking sheet and roast for 5-7 minutes or until golden brown. Set aside to cool.
• In a food processor, combine the chickpeas, tahini, olive oil, garlic, lemon juice, and a pinch of salt. Blend until smooth.
• If the hummus is too thick, add water a tablespoon at a time until the desired consistency is reached.
• Add most of the toasted pine nuts to the hummus and pulse a few times to incorporate, leaving some texture.
• Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with the remaining pine nuts. Serve with fresh vegetables, pita bread, or as desired.

The post Toasted Pine Nut and Garlic Hummus appeared first on The Hungry Carrot.

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Grilled veggie kabobs with chimichurri sauce are incredible, and sure to be your next new favorite meal. Fresh and crispy bell peppers, earthy mushrooms and onions, and juicy sweet pineapple are grilled and basted with a delicious fresh chimichurri sauce. It’s a healthy, bright, and zesty dinner ready in less than 20 minutes. I’ve eaten them twice this week already and I have zero regrets.

Kabobs are a staple of backyard cookouts and BBQs. As a vegan or vegetarian, it can be tough to find something to grill that isn’t a disappointing meatless burger patty. Even for our meatless Monday folks, this is a winner. Hosting? I throw a bunch of these on the grill along with some chicken and beef skewers to satisfy our meat-loving attendees. Trust me, I bet they eat more of these veggie skewers than the meat ones.

The term “kabob” means “to grill” or “to roast.” Which means we get to fire up our grills, gather some skewers (and friends), and relax on the patio to enjoy this warm Spring weather with a beverage…or two. Whip up a quick chimichurri and some hands-off saffron rice to round out this satisfying meal.

Ingredients and Supplies

All you need are some skewers and some fruits and veggies! Use whatever you have on hand, or incorporate your favorites. I went traditional here, but there are so many options!

Note: it does help to separate the ingredients onto their own skewer so they can cook at their own individual rates. It’s not as pretty, but it’s the best way to grill them.

Skewers: If you use wooden skewers, just make sure to soak them in water for at least 30 minutes before you girl them to keep them from burning as fast. I finally made the switch to metal skewers and it was so worth it.

Veggies: Get creative and add a variety of veggies. I added pineapple to mine for the touch of sweetness, but you can easily customize these to fit any preference you have. Here are some more ideas:

• Bell Peppers
• Onions
• Mushrooms
• Zucchini or Squash
• Corn Cob Pieces
• Cherry Tomatoes
• Cauliflower or Broccoli
• Eggplant

Want some protein? Feel free to add some tofu or tempeh to your skewers up the grams of protein.

What do you serve kabobs with?

• Try this chimichurri sauce! It’s the perfect addition to baste the kabobs in and serve with.
• I love saffron rice and making a big bowl of kabob fixings and rice for a well-rounded meal.
• I also recommend other grains like couscous, pasta, orzo, and cilantro lime rice.
• Salads, pasta salads, potatoes, and fresh fruit or other great additions.

Storage

Proper storage is key to preserving the freshness and flavor of veggie kabobs. Before assembling, ensure that the vegetables are thoroughly washed and dried to remove any excess moisture, which can cause them to spoil more quickly.

Once skewered, veggie kabobs can be stored in the refrigerator for up to 24 hours, tightly wrapped in plastic wrap or stored in an airtight container to prevent them from drying out or absorbing odors from other foods.

Once grilled, leftovers should be kept in the fridge in an airtight container or wrapped in foil for up to three days.

Don’t Have a Grill? No Problem!

When it comes to cooking veggie kabobs, there are several methods to achieve optimal flavor and texture.

Grilling remains the preferred technique, to get that classic smoky char and caramelization on the vegetables. Whether using a gas or charcoal grill, preheat to medium-high heat and lightly oil the grates to prevent sticking. Arrange the skewers on the grill, rotating occasionally to ensure even cooking, until the vegetables are tender and slightly charred, typically 10-15 minutes.

Broiling the kabobs is a great alternative for those without access to an outdoor grill. Preheat the broiler on high and arrange the skewers on a foil-lined baking sheet, placing them under the broiler for 8-10 minutes, turning halfway through, until golden brown and tender.

Bake them by preheating the oven to 425°F (220°C) and arrange the skewers on a parchment-lined baking sheet. Roast for 20-25 minutes, flipping halfway through, until the vegetables are caramelized and fork-tender.

Try these related recipes:

Black Bean Quinoa Burgers

The Best Seasoned Potato Wedges

Roasted Cauliflower with Lemon Tahini Dressing

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Veggie Kabobs with Chimichurri

Incredible grilled veggie kabobs with fresh and crispy bell peppers, earthy mushrooms and onions, and juicy sweet pineapple. Basted with a delicious fresh chimichurri sauce for a bright and zesty dinner ready in less than 20 minutes.

Course Dinner, Main Course, Side Dish

Cuisine Brazilian

Keyword chimichurri, kabobs, skewers

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

Kabobs

• 10 skewers
• 2 cups pineapple chunks
• 1 green bell pepper
• 1 red bell pepper
• 1/2 red onion
• 1 package baby bella or cremini mushrooms

Chimichurri

• 1 cup parsley-chopped
• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp minced garlic
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp cracked pepper
• 1/2 tsp red pepper flakes (optional)

Instructions

• If you are using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
• Preheat the grill to around 400 degrees.
• Wash produce. Cube the pineapple, and slice the bell peppers and onion into bite-size chunks.
• Skewer your veggies alternating between bell peppers, onion, and mushrooms. Place the pineapple on separate skewers since they will cook a little less than the veggies. Or keep them all together if you prefer.
• Mix together the chimichurri ingredients and baste the skewers before placing on the grill.
• Grill for 10-12 minutes turning every few minutes to char evenly. Remove from heat and baste with additional chimichurri if desired. Serve warm with saffron rice.
• Store leftovers in the fridge in a covered container for a couple of days. The mushrooms will lose their texture after a day or two.

The post Veggie Kabobs with Chimichurri appeared first on The Hungry Carrot.

Fresh chimichurri is a simple yet vibrant marinade or sauce bursting with fresh flavors. Primarily a mix of parsley, olive oil, and red wine vinegar, there are lots of variations and uses for this delicious chimichurri. Different additions like red peppers, oregano, and minced garlic add lots of complexity to complement your favorite recipe. I love to use this chimichurri on grilled cauliflower steaks, kabobs, tacos, as a pasta sauce, or on tofu bowls.

History of Chimichurri

The roots of traditional Argentinian chimichurri trace back to the 19th century. The most commonly accepted legend is that Irish immigrants created the condiment out of a longing for Worcestershire sauce. However, its exact origins are shrouded in folklore. However it originated, this delicious sauce is more of an infused olive oil and an Argentinian mainstay. Most commonly it’s used as a table condiment for grilled meat, steak, and empanadas.

There are many variations that exist in Uraguay, Paraguay, and Brazil as well. Now it’s very common in most of Latin America. Compared to its spicier Mexican Chimichurri cousin, Argentinian Chimichurri typically has the bright and zesty flavors of fresh parsley and cilantro. Olive oil and red wine vinegar are the primary ingredients as well as dried oregano, salt, pepper, garlic, and chili peppers. It’s a fantastic melding of flavors for a quick dip, sauce, or marinade.

While I made this for vegan and vegetarian dishes, you can certainly make this to accompany a meat dish like steak or chicken. It’s surprisingly healthy and has a lot of toxin-binding capabilities thanks to the parsley. The antioxidant and immune support properties are a great support to organ health.

Fresh Chimichurri Ingredients

At the heart of chimichurri lies a simple yet powerful combination of fresh ingredients, each contributing to its distinct taste and aroma:

1. Parsley: The backbone of chimichurri, fresh parsley provides a bright, herbaceous flavor that forms the base of the sauce. Italian flat-leaf parsley is often preferred for its robust taste and vibrant green color.
2. Garlic: Aromatic garlic adds depth to chimichurri, infusing it with a rich, savory essence. Fresh garlic cloves are minced to release their potent flavor.
3. Olive Oil: High-quality olive oil serves as the emulsifier in chimichurri. It binds the ingredients together while imparting a smooth texture and a light fruity bitterness and nutty undertones.
4. Red Wine Vinegar: Tangy red wine vinegar lends a subtle acidity to chimichurri, balancing the flavors and enhancing its overall complexity. You can use other vinegar varieties, such as white wine vinegar or apple cider vinegar according to personal preference.
5. Oregano: Dried oregano contributes earthy notes and a hint of bitterness to chimichurri, complementing the freshness of the parsley and garlic. While fresh oregano can be used, dried oregano is more commonly employed for its concentrated flavor.
6. Red Pepper Flakes: For a touch of heat, red pepper flakes or chili peppers are often incorporated into chimichurri, providing a subtle kick without overwhelming the other flavors.
7. Salt and Pepper: Essential seasonings such as salt and pepper are added to taste, enhancing the overall balance of flavors and elevating the complexity of the sauce.

How to Use Chimichurri

Whether used as a marinade, condiment, or dipping sauce, chimichurri adds a layer of complexity that’s great on so many dishes:

1. Grilled Veggies: Perhaps the most traditional pairing, chimichurri is delicious when served alongside grilled vegetables like cauliflower steaks and veggie kabobs.
2. Tofu Marinade: Chimichurri also pairs exceptionally well with tofu adding a burst of freshness. Try it on a southwest-style tofu bowl with black beans, avocado, and quinoa, or even over rice and za’atar carrots.
3. Pasta and Bread: Being so versatile, it’s the perfect base for a fresh pasta sauce. One of my other favorites is to use leftovers for dipping oil with fresh bread.
4. Sandwiches and Wraps: Spread chimichurri onto sandwiches, wraps, or burgers for a burst of flavor. I love using it in a grilled cheese for a kick of flavor.
5. Dressing: Chimichurri is awesome as a salad dressing, taco or burrito sauce, drizzled on grilled portobello mushrooms, or corn on the cob. Try it over smashed potatoes too, it’s amazing.

Storage

• Store fresh chimichurri in an airtight container in the fridge for 3-4 days. 
• For longer storage, you can freeze it in an ice cube tray for up to three months. Transfer frozen cubes to a zip-close freezer bag. Defrost cubes of chimichurri in the fridge for several hours or overnight.
• I like to set it on the counter for a few minutes before I am going to use it. This allows the olive oil to come to room temp.

Try these other recipes:

Dairy-Free Garlic Aioli

Black Bean Quesabirria Tacos with Consume

Avocado Crema

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Fresh Chimichurri

A fresh vibrant blend of herbs and spices. A perfect marinade, condiment, and dipping sauce made of fresh parsley, garlic, olive oil, and red wine vinegar. Try it on kabobs, a dip for bread, or as a sandwich spread.

Course Sauces and Dips, Side Dish, Soups and Dips

Cuisine Argentinian

Keyword chimichurri, marinade, parsley, red pepper tomato sauce

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 cup parsley-chopped, stems removed
• 1 tbsp garlic minced
• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp oregano-dried
• 1 tsp salt
• 1/2 tsp cracked pepper
• 1/2 tsp red pepper flakes (optional)

Instructions

• Finely chop the parsley leaves and garlic.
• Whisk all the ingredients together in a small container. Cover and let sit at room temperature for an hour before serving. Use as a spread, marinade, or sauce.
• Store in an airtight container in the fridge for up to 3-5 days.
• You can also blend this in a food processor or blender if you prefer a smoother consistency.

The post Fresh Chimichurri appeared first on The Hungry Carrot.

Dairy-free garlic aioli is the perfect topping, dip, and spread that’s creamy and flavorful without any of the dairy. Made with four simple ingredients it’s easy to whip up and keeps well in the fridge for 3-5 days. Try it on burgers, with fries, or on sandwiches.

Since going vegan, one of the things I have missed most was ranch dressing and french fries. This garlic aioli really hits the spot and fills my ranch dressing obsession! Now I always keep a jar in the fridge. This aioli has made its way into many of my favorite recipes thanks to the creamy texture and vibrant garlic flavor.

This dairy-free garlic aioli is versatile and can be used in recipes, soups, or as a topping. Try it on this vegan red wine quinoa burger, these perfect potato wedges, or on your favorite dish! Check out this cashew sour cream for a perfect partner in crime to your sauce arsenal.

Keep it in the fridge for up to 5 days, if it lasts that long! Sadly I have never frozen this, but if you do, let us know how it went in the comments.

Try these other recipes:

Vegan Red Wine Quinoa Burgers

The Best Seasoned Potato Wedges

Vegan Pot Pie

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Dairy-Free Garlic Aioli

The most flavorful dip that comes together in seconds and pairs perfectly with your favorite french fry or on sandwiches and pizza.

Course Sauces and Dips

Keyword dips, garlic aioli, sauces

Prep Time 5 minutes minutes

Total Time 4 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 cup vegan mayonnaise
• 1 tbsp lemon juice
• 1 tsp dijon mustard
• 2 tbsp minced garlic

Instructions

• In a small bowl or jar, whisk together all the ingredients until smooth.
• Taste and adjust seasoning as necessary.
• Store in the fridge for 3-5 days in an airtight container.

The post Dairy-Free Garlic Aioli appeared first on The Hungry Carrot.

This vegan avocado crema is deliciously creamy, dairy-free, and made from silky cashews. It’s got a tang and zest that packs a flavorful punch. Everything is blended to perfection and thinned to create the ideal crema consistency. It’s the perfect compliment to birria black bean tacos, chili, or sweet potato quesadillas.

This vegan avocado crema is so versatile and can be used in recipes, soups, or as a topping. Try it on this spicy chili, these tofu and veggie stuffed pancakes, or on your favorite dish!

Keep it in the fridge for up to 5 days. Sadly I have never frozen this, but if you do, let us know how it went in the comments!

Instructions

1. Soak your cashews in boiling water for at least 5 minutes, but I recommend soaking them for 30 minutes to an hour to soften them and make them creamier.

2. In a blender or food processor, blend all ingredients until smooth and no solid pieces remain.
3. Taste and adjust seasoning as needed. Thin with a little water or milk until you get the right drizzling consistency. Top with fresh cilantro if desired. Enjoy fresh and keep it in an airtight container in the fridge for up to 5 days.

Try these other recipes:

Dairy-Free Cashew Sour Cream

Cashew Cream Cheese

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Vegan Avocado Crema

This vegan avocado crema is deliciously creamy, dairy-free, and made from cashews. It's got a tang and zest that packs a flavorful punch. Everything is blended to perfection and thinned to create the ideal crema consistency. It's the perfect compliment to birria black bean tacos, chili, or sweet potato quesadillas.

Course Sauces and Dips

Cuisine Mexican

Keyword avocado crema, cashews, sauces, vegan

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1/2 cup soaked cashews
• 1/2 avocado-pitted and skin removed
• 1 tbsp lime juice (can substitute apple cider vinegar)
• 1/4 cup non-dairy milk or cream
• 2 cloves garlic-minced
• 1 tsp onion powder
• 1/2 tsp salt

Instructions

• Soak your cashews in boiling water for at least five minutes. Ideally, soak them for 30 min to an hour to make sure they soften and are as creamy as possible.
• Blend all the ingredients in a high-powered blender or food processor until completely smooth and no solid pieces remain. Thin with a little water or milk until you get the right drizzling consistency. Top with fresh cilantro if desired.
• Keep in the fridge for up to 5 days and use as your next new favorite topping or as a sour cream substitute in recipes.

The post Vegan Avocado Crema appeared first on The Hungry Carrot.

A delicious and versatile homemade vegan spaghetti sauce with a kick of red pepper and complex flavors that puts jarred sauce to shame. It will easily become your new favorite sauce for pasta, pizza, and more!

We all need a great red sauce in our arsenal and this one fits the bill! I’ve messed around with this recipe for years and always seem to amend it depending on my mood or what I am pairing it with. I don’t know about you, but I grew really tired of trying to doctor up jars of spaghetti sauce to give them any flavor. I can promise you, that once you make your own, there is no going back!

Why We Love It

• This is a workhorse of a recipe that can be used on so many things. From pasta, pizza, dips, and marinara, it works wonders with so many dishes.
• I usually already have the shelf-stable items on hand and this sauce freezes so well.
• Always better than store-bought, homemade sauce brings out the flavors in the spices and tomatoes and melds them together for a truly delicious dish. It’s even better on the second day!
• I highly recommend adding some mushrooms or zucchini for an extra boost of texture. Alternatively, adding plant-based ground beef is a welcome addition for an even meatier sauce.

Ingredients

Herbs and Spices: the real secret to a great spaghetti sauce is the richness and depth of the flavors. You just can’t get that without using fresh ingredients. Make sure if you are using dried herbs, that you check the expiration date. If they are old, throw them out. Your tastebuds will thank you. If you can, use fresh herbs and spices. The fragrances alone are truly amazing.

Tomato Paste: Make sure you add your tomato paste to the saucepan once the onions and garlic are translucent and fragrant. The trick is to let the tomato paste darken in color a bit. This releases more flavors of the tomato and brings out complexity.

Canned tomatoes: I always prefer a fire-roasted diced tomato from the flavor, but I have also thrown in some green chilis for an added kick. If you are not as lazy as me, the best flavor comes from whole peeled tomatoes and dice them yourself. Using whole canned tomatoes has always held the richest tomato flavor.

Add-Ins: The other great thing about a basic sauce, is you can adjust it however you like! There are plenty of nights that I have added sauteed mushrooms or even plant-based ground beef to give it a meatier taste. Or add in more vegetables like zucchini squash for a different texture.

Instructions

1. Heat the olive oil in a large saucepan over medium heat and add the diced onion. Sauté for about 5-7 minutes or until the onion is translucent. Add the diced garlic and sauté for another 2 minutes or until fragrant. You can always use a bit of water or broth if your onions start to brown.
2. Add the tomato paste, and mix well, scraping any browned bits off the bottom of the pan. After the paste darkens, add in the Italian seasoning, thyme, oregano, and red pepper flakes. Mix well. Stir in the tomato sauce, diced tomatoes, brown sugar, bay leaf, basil, and salt and pepper to taste.
3. Here’s where the real magic happens. Bring to a simmer and then turn the heat down to low. At a minimum, simmer for 25 minutes, but this sauce should be simmered for at least an hour or two. The longer you let it go, the better the flavors. Just stir every ten minutes or so and don’t go over three hours.
4. Once it’s done, discard the bay leaf and use it on any of your favorite dishes like spaghetti, pasta, pizza, or marinara dip. Top with fresh basil if desired.

Storing and Freezing

• This sauce keeps well in the fridge for 4-5 days. It can also be frozen for up to 3 months.

• I have frozen this in ice cube trays before for when I just need a little bit of sauce and don’t want to thaw out a whole container.

Try out these other related recipes:

High Protein Vegan Meatballs

Easy Vegan Spaghetti

Vegan Burrata Cheese

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Homemade Vegan Spaghetti Sauce

A delicious versatile spaghetti sauce with a kick of red pepper and complex flavors that puts jarred sauce to shame. It will easily become your new favorite sauce for pasta, pizza, and more.

Course Main Course, Sauces and Dips

Cuisine Italian

Keyword marinara, pasta, plant-based, spaghetti sauce, vegan

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 onion-diced
• 2 tbsp olive oil
• 4 cloves garlic- minced
• 1 6 oz can tomato paste
• 1 15 oz can tomato sauce
• 1 28 oz can diced fire roasted tomatoes
• 1 tbsp Italian seasoning
• 2 tbsp brown sugar
• 1 tbsp oregeno
• 1/2 tbsp thyme
• 1 bay leaf
• 2 tsp red pepper
• 6 leaves fresh basil- chopped (use 1 tbsp dried if necessary)
• salt and pepper to taste

Instructions

• Heat the olive oil in a large saucepan over medium heat and add the diced onion. Sauté for about 5-7 minutes or until the onion is translucent.
• Add the diced garlic and sauté for another 2 minutes or until fragrant.
• Add the tomato paste, and mix well, scraping any browned bits off the bottom of the pan. After the paste darkens, add in the Italian seasoning, thyme, oregano, and red pepper flakes. Mix well.
• Stir in the tomato sauce, diced tomatoes, brown sugar, bay leaf, basil, and salt and pepper to taste.
• Bring to a simmer and then turn the heat down to low. At a minimum, simmer for 25 minutes, but really this sauce should be simmered for at least an hour or two.
• Once it's done, use it on any of your favorite dishes like spaghetti, pasta, pizza, or as a marinara dip. Top with fresh basil if desired.

The post Homemade Vegan Spaghetti Sauce appeared first on The Hungry Carrot.