Sunday

Vegan Adobo Sauce

Looking for a delicious Adobo sauce recipe? Now you can enjoy this classic sauce very popular in Latin american and Spanish speaking countries. Traditionally this is used as a meat marinate, but you're able to use it for a number of different faux meat vegan dishes as well as in a Vegan Chili for example.

Vegan Adobo Sauce


Ingredients

1 T oil
6 ancho chiles, finely chopped
1 t thyme
4 finely chopped garlic cloves
2 cups vege stock
2 t cornstarch mixed with 3 t of cold water
2 t rice vinegar
1/4 t salt
1/4 t pepper

METHOD
Heat the oil in a medium saucepan until hot. Add the chiles + thyme & garlic & saute them for 2 minutes. Add the vege stock and bring to a boil. Add the cornstarch/water mixture to the stock & stir for 2-3 minutes until the sauce thickens. Stir in the vinegar and salt & pepper.

Thursday

Vegan Sweet Sauce for Spring Rolls

This is a delicious and sweet sauce that's perfect over veggie spring rolls.


SWEET SAUCE FOR SPRING ROLLS
makes enough for about 3 dozen spring rolls)

4 T. sugar
1/4 c. soy sauce
1 c. broth or water
2 T. corn starch
1/4 c. cold water
1 clove garlic, crushed with 1/4 ts. salt

Combine sugar, soy sauce, and broth. Bring to a boil. Add corn starch
mixed smoothly with the cold water, and stir until the mixture thickens
some. Simmer, stirring for 1 minute. Stir in garlic. Serve any
temperature.

Recipe by Louise Williams via fatfree.com

Tuesday

Jamaican BBQ Sauce

This might surprise you, but Vegan's know how to BBQ! We can make a mean BBQ sauce as well. Here's one of my favorite recipes :-)

Jamaican BBQ Sauce

Combine: 1-1/2 cups cider vinegar
3 Tb vegetarian Worcestershire sauce
4 tsp lemon juice
2 tsp brown sugar
1 Tb prepared mustard
1 Tb liquid smoke
1 tsp garlic powder
1 tsp cayenne powder
3/4 tsp salt
1 cup catsup
1/3 cup tomato puree

Mix well and use right away or refrigerate in a sealed quart jar.

Monday

Vegan Shiitake Mushroom Sauce

Here is a delicious vegan sauce that is incredible on many different things. I often use it on pasta or over rice, but I'm sure you can think of some great meals as well :)


Shiitake Mushroom Sauce

From The Natural Gourmet by Annemarie Colbin

1.75 ounce dried shiitake mushrooms
2/1 cups water
4 large shallots, or cloves garlic, peeled and minced
2 1/2 tablespoons kuzu (a thickening agent made from sea vegetable)
2 tablespoons soy or tamari sauce
1 teaspoon fresh lemon juice
1 tablespoon whole grain mustard (optional)

Place mushrooms in small bowl, Bring 1 cup of the water to a boil, pour over the mushies, set aside to soak until soft, about 30 minutes. Drain the mushrooms and press out excess liquid, reserve the soaking water. Cut off tough ends of the mushroom stems and discard. Slice mushrooms into
thin strips.

Place 2 - 3 tablespoons of the soaking water into a small saucepan, along with shallots or garlic and 1 tablespoon of the soy sauce, simmer, stirring until the shallots are tender, about 3 - 5 minutes, adding more liquid as necessary. Add the mushrooms and simmer for 1 minute more. Add remaining soaking liquid, 1 1/4 cup of remaining water, soy sauce and lemon juice.

Dissolve the kuzu in remaining 1/4 cup water, stir. Bring sauce to a simmer, add the dissolved kuzu and stir constantly until sauce is thickened and translucent. Add the mustard if you wish. Serve hot.

recipe by Jan Gordan via fatfree.com

Thursday

Roasted Garlic Basil Sauce

This is a delicious vegan sauce that you can use for a number of different recipes. It's particuarly good over rice and pasta, but feel free to get creative :)


Roasted Garlic Basil Sauce
4 lg garlic cloves
1 med zucchini
3/4 cup packed fresh basil leaves
1/4 cup packed fresh flat leafed parsley
1/2 cup water
2 teaspoons fresh lemon juice

Instructions
Preheat oven to 425 degrees F.
Wrap garlic cloves tightly in foil. Cut Zucchini into 1/4 inch
thick slices and season with salt and pepper. Put foil wrapped garlic
and zucchini on a baking sheet and roast in the middle of the oven until
garlic is tender and zucchini is pale golden (about 15 minutes). Unwrap
garlic and cool.

Have ready a bowl of ice water. In a saucepan of boiling water, blanch
basil and parsley 10 seconds and drain in a sieve. Refresh herbs in ice
water to stop cooking and drain in sieve. (Sauce ingredients can be
prepared up to this point 1 day ahead and kept separately, covered and
chilled.)

In a blender, blend garlic, zucchini, herbs, water, and lemon
juice until smooth, about 1 minute. Season with salt and pepper. Makes
about 1 cup. Heat and serve over rice or pasta.

EACH 3 TABLESPOONS SERVING IS ABOUT 14 CALORIES AND 0 GRAMS FAT

recipe by Kathryn Lad found in Gourmet Magazine

Saturday

Vegan Ginger Pepper Sauce

This sauce has an amazing combination of spice and flavor. It calls for several different kinds of peppers, but it's well worth the effort.

Ginger Pepper Sauce

1/4 c. diced onion
1/4 c. diced scallions
1/4 diced grn. bell pepper
1 txp. minced garlic
7 1/2 oz. jar pimentos, draned and minced
l oz. cornstartch (2 Tbs.)
1 tsp. gound ginger
1 Tbs. tamari
1/4 c. sherry
1/4 C ketchup
1 cup water
cayenne pepper to taste

In med. saute pan, cook onion, sallions, bell pepper and garlic over
low heat and until soft about 10 min. In food processor or blender
process remaining ingred. until smooth. Add to onion mixture. Cook
over med. low heat until sauce thickens and heated through - about 5
min. Makes 2 cups sauce.

Vegan Enchilada Sauce

Who doesn't love Mexican food?

Here's another great vegan sauce recipe that go great on Enchiladas (The vegan kind of course)

1/4 cup veggie broth
4 cloves garlic, minced
1 onion, chopped
one 28oz can tomato puree
1 veggie bouillon cube
1 cup water
2 teaspoons whole cumin
1/4 cup of your favorite chili powder

Saute garlic and onions in the veggie broth until soft. Add other ingredients
and cook until the fragrance overcomes you. (Actually about 15 to 20 minutes,
if you can stand it that long.)
 
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