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+ servings
creole sauce served in a bowl with silver spoon

Creole Sauce

This easy sauce requires a few pantry staples and is ready in less than 25 minutes!
Course Sauce
Cuisine American, Creole, southern
Diet Vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Servings 10
Calories 144kcal


  • 6 tablespoons rapeseed (canola) oil
  • 1 large onion finely chopped
  • 1 celery stalk finely chopped
  • 2 red peppers seeded and finely chopped
  • 3 garlic cloves crushed
  • 1/4 teaspoon cayenne pepper
  • 1 ½ - 2 tablespoons creole seasoning
  • 56 ounces 4 x 14 oz cans (400g) diced tomatoes
  • 1 1/2 cups (236ml) vegetable broth
  • ½ tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons tomato purée
  • 2 tablespoons (25g) butter
  • sea salt
  • freshly ground black pepper


  • Heat the oil in a large saucepan on medium heat. Add the onion, celery and peppers, and soften with a small pinch of salt, stirring often, for about 5 minutes.
  • Add the garlic, red peppers, creole seasoning, and cayenne pepper and cook for about 30 seconds, stirring regularly, until the aroma is released.
  • Add the tomatoes, stock, vinegar, Worcestershire sauce, tomato purée, and butter.
  • Bring the sauce to the boil, then simmer, with the lid slightly off, for 15 minutes, stirring occasionally until reduced and thickened. Season to taste.



  • Use a sharp knife to cut your veggies up nice and small so that they cook quickly.
  • I love blitzing up this sauce and using it to add some classic southern flavor to lasagnas, veggie meatballs, and regular meatballs.
  • I have kept this vegan by using vegan butter, but feel free to use regular butter if not vegan.
  • You can use fire-roasted tomatoes if you prefer some extra flavor.
One serving contains 3 Blue Plan SmartPoints.



Calories: 144kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 398mg | Potassium: 429mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1849IU | Vitamin C: 48mg | Calcium: 58mg | Iron: 2mg