Meatless “Meat” Sauce

Meatless Meat Sauce with Chickpeas and Mushrooms is a great vegetarian version of the savory umami rich tomato meat sauce that so many people know and love. It’s quick, easy, and as hearty and satisfying as a traditional meaty red spaghetti sauce.

This recipe comes from America’s Test Kitchen ATK. We tried it years ago and were impressed by just how delicious and perfectly meaty it was. So, I wanted to share it with you. It also makes a nice big batch so you have lots of leftovers.

Recipes like my Sun dried tomato white bean gnocchi and Mushroom and sun dried tomato pasta are great for when you want a fun family dinner with minimal effort. I love an easy dinner, and this is one of my Vegetarian Recipes you’ll want in your recipe box!

We appreciate your support

Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.

Does it taste like meat sauce?

Yes! This red mushroom chickpea pasta sauce is so close to the original that I’m going to say, it’s really hard to tell the difference. Even the meat eaters in my family agree! The texture, the flavor, all say meat sauce. But with less fat, grease, and calories.

So whatever your reason for wanting to eat less meat, whether you’re vegan, vegetarian, looking to eliminate red meat due to heart-health reasons, or some other reason, this will be your go-to pasta sauce once you give it a try!

It’s that good!

How to make

This vegetarian spaghetti sauce with mushrooms comes together quickly, and you’ll do some of the prep work as you cook.

This recipe requires a food processor. The food processor does most of the work for you and it helps make sure you get the right texture for the “meat”. Can you do all the chopping by hand? Yes, but you’ll be taking on a lot of extra work.

The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.

let’s get cooking

Pulse mushrooms in two batches in a food processor until chopped into 1/8 to ¼ -inch pieces, about 7 to 10 pulses, scraping down sides of bowl as needed. (Do not clean work bowl.) The processed mushrooms should resemble a “meat-like” texture. Set chopped mushrooms aside in a bowl as they are processed, and continue processing the remaining mushrooms.

Heat 5 tablespoons oil in large pot or Dutch oven over medium-high heat until shimmering. Add mushrooms and 1 teaspoon salt and cook, stirring occasionally, until mushrooms are browned and fond has formed on bottom of pot, about 8 minutes.

While mushrooms cook, pulse onion in food processor until finely chopped, 7 to 10 pulses, scraping down sides of bowl as needed. (Do not clean workbowl.) Transfer onion to pot with mushrooms and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes.

Combine remaining 1 tablespoon oil, garlic, oregano, and pepper flakes in a small bowl, and set aside.

Add tomato paste to pot and cook, stirring constantly, until mixture is rust-colored, 1 to 2 minutes.

Recipe note: I did change their recipe to use the whole can of tomato paste because I don’t like throwing away part of a can. And I think it makes the sauce that much richer and thicker.

Reduce heat to medium and push vegetables to sides of pot. Add garlic mixture to center and cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes and broth; bring to simmer over high heat. Reduce heat to low and simmer sauce for 5 minutes, stirring occasionally.

While sauce simmers, pulse chickpeas in food processor until chopped into ¼-inch pieces (again, to a ground beef-like textures), 7 to 10 pulses. Transfer chickpeas to fine-mesh strainer and rinse under cold running water until water runs clear; drain well.

Make sure to rinse the chickpeas after pulsing them in the food processor or the sauce will be too thick.

Add chickpeas to pot and simmer until sauce is slightly thickened, about 15 minutes.

Stir in basil and season with salt and pepper to taste.

How to store

The sauce can be refrigerated in an airtight container for up to 2 days. I like storing any leftovers in glass jars like mason jars with tight fitting lids. And don’t forget to write what’s inside on the lid.

For longer storage, it can be frozen for up to 1 month.

Serving suggestions

There are so many ways to use this great vegetarian pasta sauce from Cook’s Illustrated. Here are some starter ideas:

• Serve over pasta noodles like spaghetti, linguini, or bucatini (like I have in the pictures). And, a bit lower in the post I have some pasta cooking tips for you.
• Want few carbs? Serve the sauce over zucchini noodle or zoodle. Spaghetti squash is another great low carb option.
• Make some calzones with this sauce inside. Or try it on pizza instead of pizza sauce.
• It makes a great cozy meatless meat lasagna dinner.
• Sprinkle some grated Parmesan on top.
• Use it as a dipping sauce for appetizers like Pizza Sticks, Skillet pizza rounds, or garlic & herb cheese sticks

Pasta cooking tips

For great pasta, you’ll want 4 quarts of water to cook 1 pound of dried pasta.

If you use less water, the noodles may stick to the pot. And make sure to use a nice big pot (about an 8-quart pot), large enough to accommodate the water and pasta without boil-overs.

It’s important to season the cooking water as well. 1 tablespoon table salt per 4 quarts water.

Bring the water to a rolling boil before adding the salt and pasta. Pour the pasta in, and give it an immediate stir to prevent sticking.

Don’t add oil to the pot. Oil will prevent the sauce from sticking to the pasta.

Follow the timing on the pasta directions.

Drain the pasta, and give it a shake, but you don’t want the pasta to be bone dry. The little bit of hot cooking water clinging to the pasta will help the sauce coat it.

Changes to the recipe

I think the recipe is perfect just the way it is, but there are some changes that you may want to experiment with.

Add a dash of soy sauce or balsamic vinegar for more umami flavor.

Try lentils in place of the garbanzo beans. You could even add them in cooked and whole and not pulse them.

Try adding some different herbs and spices for additional flavors. Like cumin, Italian seasoning, cayenne pepper, or parsley.

Make it more like the base of a stew by adding some carrots and celery. Or, make it into a chili by adding some kidney beans, black beans, or white beans and some chili powder and smoked paprika.

More great pasta sauce recipes

Can’t get enough pasta? Be sure to check out these delicious recipes as well.

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Recipe

Meatless “Meat” Sauce

Debi

Meatless Meat Sauce with Chickpeas and Mushrooms is a great vegetarian version of the savory umami rich tomato meat sauce that so many people know and love. It’s quick, easy, and as hearty and satisfying as a traditional red spaghetti sauce.

5 from 1 vote

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Cook ModePrevent your screen from going to sleep.

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course, pasta, Sauce

Cuisine American

Servings 16 servings

Calories 104 kcal

Equipment

• Food Processor

Ingredients

  

1x2x3x

• 10 ounces cremini mushrooms trimmed
• 6 tablespoons extra-virgin olive oil divided use
• Salt and pepper
• 1 onion chopped
• 5 garlic cloves minced
• 1¼ teaspoons dried oregano
• ¼ teaspoon red pepper flakes
• 6 ounces tomato paste
• 28 ounce can crushed tomatoes
• 2 cups vegetable broth
• 15 ounce can chickpeas drained and rinsed
• 2 tablespoons chopped fresh basil

Instructions

 

• Pulse mushrooms in two batches in food processor until chopped into 8- to 1-inch pieces, 7 to 10 pulses, scraping down sides of bowl as needed. (Do not clean workbowl.)
  10 ounces cremini mushrooms
• Heat 5 tablespoons oil in large pot or Dutch oven over medium-high heat until shimmering. Add mushrooms and 1 teaspoon salt and cook, stirring occasionally, until mushrooms are browned and fond has formed on bottom of pot, about 8 minutes.
  6 tablespoons extra-virgin olive oil, Salt and pepper
• While mushrooms cook, pulse onion in food processor until finely chopped, 7 to 10 pulses, scraping down sides of bowl as needed. (Do not clean workbowl.) Transfer onion to pot with mushrooms and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes.
  1 onion
• Combine remaining 1 tablespoon oil, garlic, oregano, and red pepper flakes in bowl, and set aside.
  5 garlic cloves, 1¼ teaspoons dried oregano, ¼ teaspoon red pepper flakes
• Add tomato paste to pot and cook, stirring constantly, until mixture is rust-colored, 1 to 2 minutes. Reduce heat to medium and push vegetables to sides of pot. Add garlic mixture to center and cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes and broth; bring to simmer over high heat. Reduce heat to low and simmer sauce for 5 minutes, stirring occasionally.
  6 ounces tomato paste, 28 ounce can crushed tomatoes, 2 cups vegetable broth
• While sauce simmers, pulse chickpeas in food processor until chopped into ¼-inch pieces, 7 to 10 pulses. Transfer chickpeas to fine-mesh strainer and rinse under cold running water until water runs clear; drain well. Add chickpeas to pot and simmer until sauce is slightly thickened, about 15 minutes.
  15 ounce can chickpeas
• Stir in basil and season with salt and pepper to taste.
  2 tablespoons chopped fresh basil

Notes

Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.

Makes about 6 cups of sauce; enough to serve over 2 pounds of pasta.

Nutrition

Calories: 104kcalCarbohydrates: 11gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 343mgPotassium: 388mgFiber: 3gSugar: 4gVitamin A: 361IUVitamin C: 8mgCalcium: 40mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword meatless, tomato sauce, vegetarian

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