Vegan Sauce Rosée



Tomato sauce and coconut milk don’t go together you think? That’s just what I thought until Joël showed me this.


  • 1 Onion finely chopped
  • 2 garlic cloves (pressed or chopped)
  • 4-6 medium-sized mushrooms sliced
  • 800 ml can diced tomatoes and their juice
  • 400 ml can coconut milk
  • ¼ cup dry white wine
  • 2-4 tbsp tomato paste (depending on how thick you want the sauce)
  • 1 handful of finely chopped fresh basil
  • 1 tsp dried oregano
  • 1 tsp thyme
  • Salt and pepper to taste


Heat a bit of olive oil in a medium-sized pot over medium-high heat and add the onion and garlic once it’s hot. Cook for two or three minutes and then season with a bit of salt and pepper. Add the sliced mushrooms and cook for five more minutes.

Pour in the wine and let it cook once again for about two minutes. Lower to medium heat, add the diced tomatoes and the coconut milk and mix until it gets to a nice pink colour.

Stir the tomato paste and incorporate the basil, oregano and thyme. Bring the sauce to a boil before reducing the heat to low and covering it. Simmer for at least 20 minutes and add more salt and pepper to your taste. Serve right away over your favorite pasta and store the leftovers in the fridge for up to three days.



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