This will be a recipe on a basic sauce that can have anything added to it later. I will add veggies. But first for the base sauce.

Basic tomato sauce

1 carrot diced
1 stalk celery diced
1 onion diced
2-3 cloves garlic minced
6 Roma tomatoes or 1 medium can stewed tomatoes
Salt to taste
Pinch of Oregano
Tablespoon chopped parsley
(I added a hot pepper because we are hot spice addicts)

Brown everything except tomatoes in a pan and then cover for 10 minutes.

Add chopped tomatoes

When everything is fully cooked blend in food processor, keeping half on reserve.

For the garden sauce

Chose any items you want such as mushroom, peppers, cauliflower sun dried tomatoes, etc.
I chose what I was able to get at the local market here in Acapulco.

1 zucchini
1 small onion diced
2 cloves garlic
1 green pepper
2 Roma tomatoes
Saute all items, not over cooking and set aside

Lentil chickpea balls

1 cup lentils
1 carrot
1 cup soaked chickpeas
1 tablespoon flax seeds
1 teaspoon salt
1/4 teaspoon baking soda(this makes them fluffier but it is not necessary)
pinch black pepper
pinch cumin

Grind everything in a food processor adding only enough liquid to form mixture into balls. Brown the balls in the pan then cover for a few minutes. Remove cover and add the reserved tomato sauce. Cover once more and leave for five minutes on medium heat. Then add the chunky vegetables.

And voila! We have spaghetti that even a non vegan would love!