Vegetarian Crock Pot Spaghetti Sauce Food
MY CROCK POT SPAGHETTI SAUCE
This is a spaghetti sauce recipe that I've developed over time. You may alter the ground meat as you please; sometimes I use all ground beef when I find a good sale but half beef/half pork is pretty tasty. My crock pot is my best friend at times when I'm having busy days at work but still want a decent meal on the table for my family. I serve spaghetti with crusty bread and a romaine salad. Cook time is the crock pot cooking time. This recipe is for a 4 quart crock pot, halve it if your pot is smaller.
Provided by Hey Jude
Categories Spaghetti
Time 8h20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Brown meats and onion in a skillet and drain well.
- Transfer to your crock pot.
- Add remaining ingredients and mix well.
- Cover and cook on low for 8-10 hours.
- Serve over hot spaghetti noodles.
VEGETARIAN SPAGHETTI SAUCE
"I turned to soy crumbles when I was trying to reduce the fat and carbs from traditional marinara," explains Green Lake, Wisconsin's Thomas Licking. The result was this stick-to-your-ribs sauce that's so hearty, no one will miss the meat.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan coated with cooking spray, cook onion and garlic in oil for 2 minutes. Add mushrooms; cook 3-4 minutes longer or until vegetables are tender. , Stir in the tomatoes, tomato paste, chives, Italian seasoning, salt and red pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in vegetarian meat crumbles; cook for 3-5 minutes or until heated through. Serve over pasta if desired.
Nutrition Facts : Calories 106 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 562mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
SLOW-COOKER VEGETABLE SPAGHETTI SAUCE
Fennel seed adds spunk to this veggie spaghetti sauce combo.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h20m
Yield 6
Number Of Ingredients 13
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Add onion and carrots; cook 3 to 4 minutes, stirring occasionally, until crisp-tender. Stir in mushrooms and bell pepper.
- In 4- to 5-quart slow cooker, place vegetables. Stir in remaining ingredients except spaghetti and cheese.
- Cover; cook on Low heat setting 7 hours.
- Uncover; stir well. Increase heat setting to High; cook uncovered about 1 hour longer or until sauce is desired consistency.
- Cook and drain spaghetti as directed on package. Serve sauce over spaghetti; sprinkle with Parmesan cheese. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 145, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1100 mg
VEGETARIAN CROCK POT SPAGHETTI SAUCE
Make and share this Vegetarian Crock Pot Spaghetti Sauce recipe from Food.com.
Provided by Dreamer in Ontario
Categories Spaghetti
Time 9h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook onions and carrots in oil in large nonstick skillet over medium heat.
- Stir and cook for 4-5 minutes until tender. Add mushrooms and bell pepper and stir. Place vegetables into bottom of 4-5 quart crock pot and add remaining ingredients except spaghetti pasta and cheese.
- Cover crock pot and cook on low for 7-8 hours.
- Uncover, stir thoroughly, then leave cover off crock pot and turn heat to high.
- Cook, uncovered, for 1 more hour to thicken sauce.
- At this point the sauce can be frozen. Divide into smaller portions and cool in refrigerator.
- Wrap, label, and freeze the sauce up to 3 months.
- To thaw and reheat, thaw sauce overnight in refrigerator.
- Pour into skillet and heat over medium heat, stirring frequently, about 15-20 minutes or until sauce bubbles and is thoroughly heated.
- You can even cook the pasta until almost tender and combine it with the cooled sauce. Freeze as directed, and thaw as directed. You may need to add 1/4-1/3 cup water when reheating if freezing the pasta in the sauce.
- Or you can go ahead and serve sauce with cooked spaghetti and grated Parmesan cheese. 6 servings.
VEGETARIAN SLOW COOKER SPAGHETTI SAUCE
An easy recipe for homemade vegetarian spaghetti sauce. You won't miss the meat with this hearty recipe.
Provided by Sarah Olson
Categories Main Course
Time 6h10m
Number Of Ingredients 10
Steps:
- Cut peppers and onions and place in crockpot.
- Add remaining ingredients and stir well.
- Cover and cook on high for 4 hours or on low for 6 hours.
- Serve over any type of pasta, enjoy!
Nutrition Facts : Calories 112 kcal, Carbohydrate 25 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 761 mg, Fiber 6 g, Sugar 16 g, UnsaturatedFat 2 g, ServingSize 1 serving
CROCK-POT VEGETARIAN SPAGHETTI SAUCE
Steps:
- Dump the first 6 ingredients into the crock-pot. Mix till the tomato paste is combined.
- Turn crock-pot on high for 4-5 hours or on low for 6-7 hours.
- Serve over cooked spaghetti noodles or whatever noodles you have on hand. Sprinkle with Kraft Parmesan Cheese to taste.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HEATHER'S VEGETARIAN SPAGHETTI SAUCE
I adapted this recipe to make it fit my dietary needs as a vegetarian. It makes a lot, but divide into sandwich sized bags and freeze for quick future meals. This cooks all day in the crock pot and makes the entire house smell amazing! NOTE: If you have a newer crock pot that cooks fast, don't let this cook all day. I made that mistake and even though it was on low, it burned my sauce. Maybe on "low" for part of the day and "warm" for the rest. Or start it on low mid-afternoon. This only applies to newer/faster cooking crock pots. I didn't have this issue with any of the previous crock pots I owned.
Provided by danakscully64
Categories One Dish Meal
Time 8h10m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Cut hole in veggie crumble bag. Defrost in microwave for about 30 seconds. Add all of the items into crock pot. Let cook on low heat all day. Serve over warm spaghetti.
Nutrition Facts : Calories 79, Fat 0.6, SaturatedFat 0.1, Sodium 1079.3, Carbohydrate 18.2, Fiber 3.9, Sugar 10.4, Protein 3.4
CROCK POT SPAGHETTI SAUCE
The best thing to come out of my crock pot! Very economical, this rotini takes on a good flavor with the meat cooked right in the sauce...excellent Italian spaghetti sauce!
Provided by true_heart_ky
Categories Sauces
Time 6h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Just take your 2 cans Hunts Meat Spaghetti sauce, throw in 1 onion-diced,and 1 lb ground beef or chuck(just pull apart with fingers, it'll separate more during cooking) and let simmer for awhile, until the meat is done(I peek at mine after about 4 to 5 hours just to give it a stir).
- When your sauce is done, boil your rotini noodles up and drain.
- Add this spaghetti sauce to the noodles -- the flavor when you do this is amazing! It's kinda like a goulash, really good with cornbread -- It's funny cuz I never liked the Hunts canned Spaghetti sauce before -- cooking the meat in the sauce really changes the flavor -- but it has to be Hunts -- I tried using Prego and no go!
- You don't have to use this crockpot method either -- you can simmer it over medium heat if you don't have time to slow cook it -- .
Nutrition Facts : Calories 553.7, Fat 26.5, SaturatedFat 8, Cholesterol 77.1, Sodium 1987.9, Carbohydrate 48.6, Fiber 2.1, Sugar 36.9, Protein 29.2
VEGETARIAN SPAGHETTI FOR CROCK POT
Posted in response to a request for vegetarian crock pot recipes. I haven't tried it, but it sounds good!
Provided by ChipotleChick
Categories Spaghetti
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In slow cooker pot, mix dry sauce mix with tomato sauce and water.
- Cut zucchini into 1/2-inch crosswise slices.
- Peel eggplant, slice thinly and then cut each slice into quarters.
- Add all the diced and sliced veggies to the crockpot.
- Cover and cook on low 4-6 hours or until vegetables are tender.
- Meanwhile, cook spaghetti according to package directions; drain.
- Serve sauce on top of cooked spaghetti with mozzarella sprinkled on top.
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