Bayy's Meatless Marinara from Scratch (Vegan)

Serve this meatless, chunky marinara sauce from scratch with veggie-wheat pasta. You can freestyle the marinara sauce with whatever vegetables you would like to use. I also use black beans as a meat substitute for texture.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 133 Calories

Ingredients

• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 1 (14.5 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 1 green bell pepper, diced
• 2 (15 ounce) cans black beans, drained and rinsed
• 2 sprigs fresh parsley, chopped
• 2 cloves garlic, minced, or more to taste
• 2 cups water, divided
• 2 cubes vegetable bouillon, or more to taste
• 2 leaves fresh basil, chopped
• dried Italian seasoning to taste
• 1 (8 ounce) package mushrooms, diced
• 1 stalk celery, chopped, or more to taste
• 15 Roma (plum) tomatoes, diced
• 1 onion, diced, or more to taste
• 2 tablespoons fennel seeds (Optional)

Recipe Instructions

Step 1

Combine Roma tomatoes, 1 cup water, diced tomatoes, and tomato paste in a Dutch oven over medium-low heat. Simmer for 45 minutes. Add remaining water, black beans, mushrooms, green bell pepper, onion, celery, garlic, olive oil, fennel seeds, bouillon, parsley, basil, and Italian seasoning. Simmer over low heat until thickened to desired consistency, about 45 minutes more. Season with salt and pepper.