How It All Vegan!: Irresistible Recipes for an Animal-Free Diet (16 page)

Vegan Sauces
& Spreads

SAUCES

Sauces can complement a variety of dishes and grains by adding savory flavours and zest while at the same time providing the body with necessary vitamins and minerals. With these recipes, you can be sure that they will not only add a nutritional note, but will please your palate, too.

MIGHTY MISO GRAVY

This recipe is an addictive topping that partners well with
biscuits
or
pan-fried potatoes
. Use your imagination and discover a dish of your own to use with this delectable sauce.

6-10 mushrooms, chopped

1 medium onion, chopped

1 tbsp olive oil

2-3 tbsp Braggs
or
soy sauce

cayenne pepper (to taste)

dried basil (to taste)

dried dill (to taste)

pepper (to taste)

-½ cup flour

1
cups vegetable stock
or
water

1 tsp miso

In a medium saucepan, sauté the mushrooms and onions in oil on medium-high heat until onions are translucent and mushrooms are tender. Add the Braggs, cayenne, basil, dill, and pepper and stir together. Remove from heat and slowly stir in the flour, mixing together well. It will become pasty and dry. Slowly start adding the stock a little at a time until everything becomes well mixed and there are no lumps. Place back onto medium heat and simmer until sauce is thickened, stirring often. At the last minute, stir in miso and serve.

Makes 4-6 servings.

EAZY BREEZY CHEEZY SAUCE

A delicious, versatile, and cheesy sauce to serve over burritos, pasta, burgers, or veggies – anything you can think of, really!

½ cup nutritional yeast

3 tbsp flour

4 tsp arrowroot powder
or
corn starch

½ tsp salt

1 cup water

1 tbsp olive oil

2 tsp Dijon mustard

In a small saucepan, whisk together the yeast, flour, arrowroot powder, and salt. Add the water and oil and continue to whisk thoroughly. Stir over medium heat until sauce becomes thick, then stir in the mustard. Heat for 30 seconds more and serve. Makes 2-4 servings.

PERFECT PESTO

These next two pesto recipes are delicious favourites that will linger in the hearts and minds of those who try them. Whip up these fabulous sauces and team them with pasta, rice, or veggies.

2 cups fresh basil, chopped

1 cup fresh parsley, chopped

2 tbsp soy Parmesan cheese

3 cloves garlic, minced

2 tbsp pine nuts, toasted

3 tsp miso

¼-
cup water

In a blender or food processor, blend together the basil, parsley, parmesan, garlic, nuts, and miso until well minced. With the machine running, slowly add water until you’ve reach the desired consistency. Heat and serve over pasta or rice, or use in place of tomato sauce on pizza. Makes 2-4 servings.

ZESTY TOMATO PESTO

4 medium tomatoes, chopped

1 bunch spinach, chopped

½ cup green onions, chopped

½ cup olive oil

4 cloves garlic, minced

4-5 tsp fresh basil, chopped

salt (to taste)

In a blender or food processor, blend together the tomatoes, spinach, onions, oil, garlic, and basil until you’ve reached the desired consistency. Add salt to taste. Heat and serve over pasta or rice, or use in place of tomato sauce on pizza. Makes 2-4 servings.

TRADITIONAL TOMATO SAUCE

Here’s a dilly of a sauce that will make Mama weep because she knows it’s better than hers.

4 cloves garlic, minced

1 small onion, chopped

1 small carrot, chopped

½ cup mixed green & red pepper, chopped

8-10 mushrooms, sliced

1 tsp dried oregano

¼ tsp dried basil

¼ tsp dried thyme

¼ tsp pepper

1 tsp salt

2 tbsp olive oil

1 tsp sweetener

1 5½ - oz can tomato paste

5-8 fresh tomatoes, diced

1 28-oz can crushed tomatoes

In a large pot, sauté the garlic, onions, carrots, peppers, mushrooms, oregano, basil, thyme, pepper, and salt in oil on medium heat until onions are translucent. Add sweetener, tomato paste and tomatoes. Cover with lid and simmer on medium-low heat for 15-30 minutes, stirring occasionally. Serve with pasta or use for
lasagna
. This sauce freezes well. Note: this sauce is thick; if you like a thinner sauce, add a little stock or water until you’ve reach the desired consistency. Makes 4- 6 servings.

SUPER EASY TOMATO SAUCE

Great for pizza or when you’re in a hurry.

2 tbsp olive oil

½ medium onion, chopped

2 cloves garlic, minced

3 tbsp tomato paste

1 medium
or
large tomato, diced

½ tsp dried basil

½ tsp dried oregano

½ tsp salt

½ tsp pepper

In blender or food processor, blend together all the ingredients until you’ve reached the desired consistency. Use immediately. Makes 1 cup.

GERRY’S SAUCY CREAMY SAUCE

My Gerry makes a mean cream sauce. He’s so saucy!

5-8 cloves garlic, minced

8-10 mushrooms, chopped

1 tbsp olive oil

½ cup coconut milk (soy milk works, but not as well)

3 tbsp soy Parmesan cheese

¼ tsp nutmeg

½-1 tsp pepper

In a medium saucepan, sauté the garlic and mushrooms in oil on medium-low heat, ensuring the garlic doesn’t burn. In a small pot, bring the coconut milk to a boil on medium-high heat. When it starts to bubble, add the Parmesan, nutmeg, and pepper and remove from heat. Whisk until smooth and the cheese has melted.

Pour this mixture into the saucepan with the mushrooms and stir together. Simmer on medium-high heat to reduce the liquid by half. Be careful not to burn it! Stir constantly. Once it reaches the desired consistency, pour over pasta or rice and serve. Makes 2-4 servings.

GINGER PEANUT SAUCE

This sure hit, containing a lovely combination of flavours such as ginger, sesame oil, curry, and peanuts, is not only just for stir-fries, but is great with any pasta dish.

1 medium onion, chopped

4 cloves garlic, minced

1 tbsp olive oil

1 cup hot water

½ tsp curry powder

1 tbsp fresh ginger, grated

1 cup natural peanut butter (
or
other nut butter)

3 tbsp Braggs
or
soy sauce

1 tbsp sesame oil

dash of cayenne pepper

In a medium saucepan, sauté the onions and garlic in oil until onions are translucent. Stir in the water, curry, ginger, nut butter, Braggs, sesame oil, and cayenne. Whisk or stir together until smooth. Simmer for 5-7 minutes on medium-high heat, stirring often. Serve over noodles, stir-fries, or vegetables. Makes 2-4 servings.

SPICY GARLIC TOSS FOR NOODLES

A simple sauce that overflows with flavour. A light but lively toss to spark up your noodles.

4-6 cloves garlic, minced
or
crushed

2 tbsp olive oil

¼ cup water

2 tsp Braggs
or
soy sauce

½ tsp paprika

¼ tsp dried basil

¼ tsp dried thyme

¼ tsp dried pepper

¼ tsp salt

dash of cayenne pepper

In a small saucepan, sauté garlic in 1 tablespoon of oil on medium-low heat until garlic is translucent. Be careful not to burn. Add the water, remaining oil, Braggs, paprika, basil, thyme, pepper, salt, and cayenne and bring to a boil. Simmer for 8-15 minutes. Toss with soba or buckwheat noodles. Serve the noodles with steamed veggies and tofu or eat noodles on their own, right out of the pot, for that bachelor look. Makes 2-4 servings.