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Crockpot Vegetarian Spaghetti Sauce


This recipe for Crockpot Vegetarian Spaghetti Sauce makes a huge amount! You can serve a crowd, or freeze leftovers in four-serving portions for an almost instant meal any day of the week.

Prep Time: 25 minutes

Cook Time: 8 hours

Total Time: 8 hours, 25 minutes

Yield: 24 servings


  • 3 Tbsp. olive oil
  • 3 onions, chopped
  • 6 cloves garlic, minced
  • 2 cups sliced mushrooms
  • 12 oz. pkg. frozen ground beef substitute crumbles
  • 2 (14 oz.) cans diced tomatoes, undrained
  • 28 oz. can tomato sauce
  • 12 oz. can tomato paste
  • 2 Tbsp. dried basil leaves
  • 1 Tbsp. dried oregano leaves
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. crushed red pepper flakes


Heat olive oil in large skillet over medium heat. Add onions, garlic, and mushrooms and sauté, stirring occasionally, until vegetables are tender. Add beef substitute crumbles and cook 2-3 minutes longer.

Spoon mixture into 6 quart slow cooker and add remaining ingredients, stirring to combine. Cover crockpot and cook on low for 7-8 hours until mixture is combined and bubbly. Serve with hot cooked and drained spaghetti pasta and grated Parmesan cheese.

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