Learn how to make a thick, rich tomato oil-free marinara sauce with zero oil or added sugar!
A friend of mine challenged me to go WFPB (whole food, plant-based) for the month of July. That means vegan (of course), no added sweetener, no oil, and no refined grains.
(The WFPB challenge led me to devise this fat-free marinara recipe, and I have many findings from my experimentation. But click “Jump to Recipe” above if you’d like to just get the recipe!)
Normally I eat a well-balanced diet that consists of minimal sweets, moderate and not-egregious amounts of oil, and honestly a lot of white rice – which was easily swapped for brown. So this didn’t feel like much of a stretch for me nutritionally – but cooking-wise it’s a whole different ball game.
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I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
