Meatless “Meat” Sauce with Chickpeas and Mushrooms

Meatless “Meat” Sauce with Chickpeas and Mushrooms

We wanted it quick. We wanted it easy. Most of all, we wanted it to be as hearty and satisfying as a meaty red sauce.

Ingredients

  • cremini mushrooms

    trimmed

    10 oz
  • extra-virgin olive oil
    6 tbsp
  • table salt
    1 tsp
  • onion

    chopped

    1
  • garlic cloves

    minced

    5
  • dried oregano
    1 ¼ tsp
  • red pepper flakes
    ¼ tsp
  • tomato paste
    ¼ c
  • can crushed tomatoes
    1
  • vegetable broth
    2 c
  • can chickpeas

    rinsed

    1
  • chopped fresh basil
    2 tbsp

Directions

  1. 1

    Pulse mushrooms in two batches in food processor until chopped into 1/8- to 1/4-inch pieces, 7 to 10 pulses, scraping down sides of bowl as needed. (Do not clean workbowl.)

  2. 2

    Heat 5 tablespoons oil in 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.

  3. 3

    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 bowl.

  4. 4

    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.

  5. 5

    While sauce simmers, pulse chickpeas in food processor until chopped into 1/4-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. Stir in basil and season with salt and pepper to taste. (Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.)

Meatless “Meat” Sauce with Chickpeas and Mushrooms

Meatless “Meat” Sauce with Chickpeas and Mushrooms

176 cal

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About this Recipe

Craving a deeply satisfying, hearty red sauce that feels like comfort food but without the meat? This Meatless “Meat” Sauce with Chickpeas and Mushrooms delivers all the richness and texture you desire, making weeknight meals truly special.

Why This Vegetarian Sauce Will Be Your New Favorite

We designed this recipe to be quick and easy, yet incredibly hearty—a true triumph for busy evenings. The secret lies in the combination of cremini mushrooms and chickpeas, which create a substantial texture that mimics ground meat, ensuring every spoonful is as satisfying as a classic meaty sauce. It's a fantastic way to enjoy a rich, flavorful pasta dish that’s both vegetarian and incredibly fulfilling.

When you dive into this sauce, expect a robust, savory experience. The earthy cremini mushrooms and aromatic garlic and onion form a rich base, beautifully deepened by tomato paste and crushed tomatoes. A subtle warmth from red pepper flakes perfectly complements the dried oregano, while fresh basil brightens the finish. The chickpeas provide a delightful chew and add to the sauce's impressive body. This dish is naturally vegetarian and quite light yet filling, coming in at just 176 calories per serving, making it an ideal choice for a wholesome meal.

Customization & Variations

Feel free to adapt this sauce to your pantry or taste. If you prefer a different texture, you could pulse some of the chickpeas in a food processor for a creamier consistency before adding them to the sauce. You can also adjust the amount of red pepper flakes to dial the heat up or down. While cremini mushrooms are recommended for their robust flavor, other hearty mushrooms like button or shiitake would also work well.

Serve this versatile Meatless “Meat” Sauce over your favorite pasta for a classic pairing, or consider polenta, gnocchi, or even a baked potato for a cozy, comforting meal. It’s perfect for any weeknight when you need something nourishing and delicious on the table fast.

Frequently Asked Questions