A fiery buffalo sauce with a kick of sriracha, perfect for dipping or glazing over your favorite plant-based dishes. This sauce is a game changer for your Meat-Free BBQ Riblets, chicken-free nuggets, or Seitan Poppers.
1cup224 g vegan mayonnaise, store-bought or homemade
¼cup60 ml sriracha chili sauce
1tablespoon15 g prepared yellow mustard
2tablespoons28 g nondairy butter, melted
½teaspoonground black pepper
Instructies
Whisk together the vegan mayonnaise, sriracha chili sauce, yellow mustard, melted nondairy butter, and ground black pepper in a bowl.
Store in an airtight container in the refrigerator.
This sauce can be kept for at least 2 weeks.
Serve as a dip for Meat-Free BBQ Riblets, chicken-free nuggets, or Seitan Poppers.
Notes / Tips / Wine Advice:
Serving Tip:
This buffalo sauce is perfect for spicing up veggie burgers, fries, or roasted cauliflower. Try it as a spicy dipping sauce for any of your favorite snacks!
Wine Advice:
Pair with a crisp, refreshing lager or a hoppy IPA to balance the heat and richness of the sauce.
A sweet and smoky barbecue sauce with a kick of chipotle! This unique recipe, featuring a secret ingredient—grape jelly—will take your grilling to the next level.
This hearty “meaty” marinara sauce is packed with flavor and protein. Made with TVP for a realistic texture, it’s perfect for pasta, lasagna, or as a rich, savory topping.
2cans14 ounces, or 395 g each diced tomatoes, no salt added, with their juice
1cup227 g tomato sauce
¾cup170 g tomato paste
1tablespoon2 g dried basil or 3 tablespoons (9 g) chopped fresh
1tablespoon13 g granulated sugar
1tablespoon22 g molasses
2tablespoons30 ml extra-virgin olive oil
6clovesgarlicminced
1cup160 g finely diced white or yellow onion
1¼cups120 g TVP granules
Instructies
Place the diced tomatoes with their juice, tomato sauce, tomato paste, basil, sugar, and molasses in a large stockpot.
Bring to a simmer over medium-low heat.
Meanwhile, heat the olive oil in a skillet and sauté the garlic and onion until the garlic is fragrant and the onions are translucent, about 10 minutes.
Add the sautéed garlic and onion to the stockpot.
Cover and continue to simmer for 20 more minutes.
Uncover and simmer for another 10 minutes.
Stir in the TVP, cover, and let sit for 10 minutes to allow the TVP to absorb the flavors.
Serve hot over pasta or in lasagna.
Notes / Tips / Wine Advice:
Serving Tip:
Serve this hearty marinara over gluten-free pasta or use it as a filling for vegan lasagna. It’s also great as a topping for roasted vegetables or grains.
Wine Advice:
Pair with a light red wine such as Pinot Noir or Chianti for a perfect Italian-inspired meal.
A rich and creamy purée with a kick of green curry flavor. Versatile and comforting, it’s perfect as a side dish or stirred into soups, stews, or grains like quinoa and rice.
1head cauliflowertrimmed, cleaned, and separated into florets
1½cups355 ml unsweetened almond or other nondairy milk
1½tablespoons23 g green curry paste
¼teaspoonturmeric
1tablespoon15 ml tamari or soy sauce
2tablespoons32 g crunchy natural peanut butter
¼cup40 g raisins
2clovesgarlicgrated
1teaspooncoarse sea salt
Instructies
Place the cauliflower in a large saucepan and cover with water.
Bring to a boil and cook until tender, about 10 minutes.
Drain well.
Combine the cauliflower with the almond milk, green curry paste, turmeric, tamari, peanut butter, raisins, garlic, and salt in a blender or use an immersion blender.
Purée until smooth.
Serve hot as a side dish or stir into your favorite grains, soups, or stews.
Notes / Tips / Wine Advice:
Serving Tip:
This purée pairs wonderfully with quinoa, brown rice, or as an accompaniment to a protein like seitan or tofu.
Wine Advice:
A crisp white wine, such as a Sauvignon Blanc, complements the curry flavor without overwhelming the dish.
This homemade enchilada sauce is a must-have for all your Mexican dishes. Easy to make and full of bold, smoky flavors—perfect for enchiladas, tacos, and more!
This healthy, protein-rich, pink-hued sauce is perfect for drizzling over steamed veggies, baked potatoes, pasta, or rice. Smooth, flavorful, and easy to make!
1tablespoon6 g curry powder (store-bought or homemade)
2teaspoonsground cumin
1teaspoondried cilantro
1tablespoon8 g arrowroot powder
1can14 ounces, or 414 ml light coconut milk, divided
½cup85 g crunchy natural peanut butter
2tablespoons30 ml tamari or reduced-sodium soy sauce
2tablespoons42 g agave nectar
¼cup60 ml vegetable broth or water
Instructies
Heat the peanut oil in a medium saucepan over medium heat.
Add the shallot and garlic and sauté until fragrant, about 2 minutes.
Lower the heat and stir in the ginger, curry powder, cumin, and dried cilantro.
Cook for another minute.
In a small bowl, mix the arrowroot powder with 2 ounces (60 ml) of the coconut milk until dissolved.
Add the arrowroot mixture, remaining coconut milk, peanut butter, tamari, agave nectar, and vegetable broth to the saucepan.
Bring to a boil, whisking occasionally.
Reduce heat to medium and cook for about 10 minutes, until thickened and slightly reduced.
Remove from heat and serve warm.
Notes / Tips / Wine Advice:
Serving Tip:Delicious as a dip for spring rolls, a drizzle over rice bowls, or a sauce for stir-fried veggies and tofu.Wine Advice:Pairs well with a crisp Riesling or a light Pinot Grigio.
1cup235 ml soy creamer or unsweetened nondairy milk (add 1 teaspoon cornstarch if using nondairy milk)
¾cup183 g pumpkin purée
¼cup64 g almond butter
2tablespoons16 g nutritional yeast
1½teaspoonsall-purpose seasoning or a combination of dried herbssuch as basil and thyme
1teaspoonfine sea salt
¼teaspoonground black pepper
2clovesgarlicgrated (optional)
Instructies
In a medium saucepan, combine all the ingredients over medium-high heat.
Stir continuously until the mixture starts to bubble.
Lower the heat and let the sauce simmer, covered, for 10 minutes, stirring occasionally.
Serve warm over pasta, rice, potatoes, or steamed vegetables.
Notes / Tips / Wine Advice:
Serving Tip:Drizzle over roasted vegetables or mix with cooked pasta for a creamy, comforting meal.Wine Advice:Pairs well with a light Chardonnay or a smooth Pinot Noir.
Heat the olive oil in a medium saucepan over medium-high heat.
Add the chopped onion and grated garlic, cooking until fragrant and tender, about 3 minutes.
Stir in the tomato sauce, pumpkin purée, dried basil, liquid smoke, sea salt, black pepper, and chili powder.
Lower the heat and let the sauce simmer, covered, for 10 minutes, stirring occasionally.
Serve warm over your favorite pasta or use as a dip for bread.
Notes / Tips / Wine Advice:
Serving Tip:Toss with al dente pasta, top with fresh basil, and sprinkle with nutritional yeast or Parmesan for extra depth.Wine Advice:Pairs well with a medium-bodied Chianti or a smoky Tempranillo.
¼cup60 ml canola or other vegetable oil, plus more for frying
¼cup60 ml plain soy or other nondairy milk
¼teaspoonpaprika
¼teaspooncayenne pepper
Salt and pepperto taste
Instructies
In a mixing bowl, combine zucchini, potatoes, carrots, peas, flour, yogurt, oil, milk, paprika, cayenne, salt, and pepper.
Mix well until a thick batter forms.
Heat about ¼ inch (6 mm) of oil in a frying pan over high heat.
Spoon the batter into the pan to form 6 fritters.
Fry for 5 to 7 minutes until the edges turn golden brown, then flip and cook for another 5 to 7 minutes.
Remove from the pan and drain on paper towels.
Serve hot
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of dairy-free yogurt dip or spicy sriracha mayo for extra flavor.Wine Advice:Pairs well with a crisp Sauvignon Blanc or a light-bodied Rosé.
