Back in 2022, during an episode of MasterChef: Back to Win, Gordon Ramsay dropped a bombshell he claimed was “so big” he was nervous to say it on national TV. The famously fiery chef—known for Hell’s Kitchen, his love of four-letter words, and a career spanning 17 Michelin stars—admitted something no one saw coming: he loves vegan food. For a man who once joked he was “allergic to vegans,” it was a plot twist worthy of prime time.
Since then Ramsay has gone on to create numerous vegan recipes from beet Wellington to cauliflower steak, backed vegan butter brands, and embraced adding more veg-forward dishes to his restaurant portfolio.
And when it comes to pasta, we’ll definitely trust his advice on what makes a good sauce. His go-to marinara is all about flexibility and bold, simple flavor. Don’t be afraid to load it up with fresh add-ins like more chopped tomatoes, fresh olives, or a handful of spinach to make the sauce even more vegetable-forward.
Ramsay prefers San Marzano tomatoes for their sweetness, but any canned tomato will work well in this sauce. No fresh garlic or basil on hand? Dip into your spice cabinet—think garlic powder, oregano, onion powder, fennel, or even a pinch of celery salt (basically, flavors you’d love on a pizza).
For heat lovers, red pepper flakes stirred in with the basil add a perfect kick. And the best part? This marinara doubles as a versatile base for everything from pasta and pizza to simmered veggies and hearty plant-based sausages. So what are you waiting for? Let’s get cooking.
Gordon Ramsay’s Vegan Marinara Sauce
What You Need:
⅛ cup olive oil
1 large yellow onion, julienned
¼ teaspoon salt
¼ teaspoon black pepper
6 garlic cloves, thinly sliced
6 basil leaves, torn
2 tablespoons tomato paste
1 cup red wine
2 (28-ounce) cans peeled San Marzano tomatoes
What You Do:
1. In a stockpot, over medium low heat, add oil and warm thoroughly. Add onions, salt, and pepper.
2. Cook onions until soft and translucent, avoiding any scorching or color, about 10 minutes. Add garlic, and cook for an additional 3 minutes, being careful not to burn. Add basil and allow to wilt, about 2 minutes. Add tomato paste and cook off for 3 to 5 minutes.
3. Increase heat to medium high and add wine to deglaze. Cook until reduced by half, about 3 to 5 minutes. Reduce heat to medium low and add tomatoes. Cook for 90 minutes, stirring occasionally.
4. Remove from heat. Using an immersion blender or in small batches in a stand up blender, blend until desired consistency. Add more salt and pepper to taste.
For more plant-based stories like this, read:
JUMP TO ... Latest News | Recipes | Guides | Health | Subscribe
Sarah McLaughlin (@sarahmclaughlin) is the New Products Editor at VegNews and is always on the search for the newest innovations in plant-based food.
