Vegan Roasted Red Pepper Sauce – This thick and flavorful sauce is plant based and simple to make! Keep it in the fridge to use on any number of quick plant-based meals. This sauce can be used many different ways, like in this baked eggplant parmesan, or even over veggies! With only 9 ingredients, it goes well on pasta; you’ll have this sauce ready in 30 minutes!
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Tired of plain old tomato sauce? Well, this red pepper sauce is the perfect swap. It’s still tomatoey and delicious, but with a slightly different flavor profile. This sauce is a bit sweeter and richer than traditional marinara. The roasted red peppers add that perfect punch of flavor. It’s perfect for summer pasta dishes!
What Do I need to Make Vegan Roasted Red Pepper Sauce?
You don’t need much to make this sauce. Just a big old soup pot, an offset spatula, and some commonly found ingredients. (That you probably already have)
- Olive or Safflower Oil
- Red Pepper Chili Flakes
- Roasted Red Peppers
Fresh Basil and parsley are always easy to find. If you can’t find fresh oregano, then use 1 teaspoon of dried oregano instead. I prefer to use fresh herbs to make this vegan sauce, but if you don’t have them on hand, you can use dried herbs instead.
PRO TIP: Just remember that 1 tablespoon of fresh herbs is always equal to 1 teaspoon of dried herbs. So just keep this calculation in mind when using dried herbs instead of fresh. So for this recipe if you use dried herbs here are the calculations:
Fresh Herbs to Dry Herb Calculation
- Parsley – 1/4 cup = 4 Tablespoons = 4 tsp of dried parsley
- Oregano – 1 Tablespoon = 1 tsp dried oregano
- Basil – 3 Tablespoons Fresh = 3 tsp dried basil
How to Make Healthy Roasted Red Pepper Pasta Sauce
This sauce is so easy to make, you may never need to use jarred sauce again!
Step 1: Heat oil in a 4 quart soup pot like this one. Add chopped onions and saute them for 5 minutes. (Or until they’re translucent and soft). Next, add the chopped garlic and red pepper chili flakes. Saute for another one minute. This will help bloom the spices.
Step 2: Pat the roasted red peppers dry and chop them. Add them to the pot and stir to combine the ingredients. Next add the tomatoes. Bring the sauce to a boil and then lower the heat so that the sauce is simmering (little bubbles). Allow it to cook partially covered for another 30 minutes.
Step 3: Transfer the soup to a food processor. Add the parsley, oregano and basil. Pulse until the soup is slightly chunky, but smooth. Return it to the pot to reheat and enjoy!
Make Creamy Roasted Red Pepper Pasta Sauce Instead
If a chunky sauce just isn’t your style, fear not! You can make this sauce silky smooth and so creamy no one will ever believe it’s vegan! Just blend it in a high speed blender instead. I recommend the Vitamix. I use the Vitamix for tons of my recipes like smoothies and soups. Like this Pineapple Banana Smoothie.
How to Serve this Sauce
My favorite way to serve this sauce is in Healthy Baked Eggplant Parmesan. It’s so rich and tasty you’ll never know that this version of eggplant parmesan is actually healthy and detoxifying.
Tips and Tricks
Question: How long will this sauce last?
Answer: This sauce lasts for one week in the fridge.
Question: Can you freeze the sauce?
Answer: Yes you can freeze it for up to six months.
More Sauces and Pate Recipes To Try
Vegan Roasted Red Pepper Sauce
- Soup Pot
- Heat oil in a large soup pot. Add onions and sea salt. Saute until translucent.
- Add garlic and chili pepper flakes. Cook for one minute. Add roasted red peppers and tomatoes. Raise heat to high to bring the sauce to a boil. Once boiling, reduce heat to medium and let the sauce simmer for 30 minutes, partially covered.
- Place sauce with herbs in food proccesor. Blend until desired consistency is reached. Place back in the pot to reheat. Enjoy!