Orange Chipotle Barbecue Sauce

Orange Chipotle Barbecue 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.
Portions:4
Preparation Time: 5 minuten
Cooking Time:20 minuten
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Equipment

  • Stockpot or Dutch oven
  • Measuring cups and spoons
  • wooden spoon

Ingrediënten

  • 2 tablespoons 30 g extra-virgin olive oil
  • 1 yellow onion roughly chopped
  • 1 tablespoon 15 g minced garlic
  • 3 cups 680 g tomato sauce
  • ¾ cup 170 g tomato paste
  • ½ cup 120 ml fresh orange juice
  • ½ cup 110 g firmly packed brown sugar
  • ¼ cup 80 g grape jelly
  • 2 tablespoons 12 g ground chipotle powder

Instructies

  • Heat the olive oil over medium-high heat in a stockpot or Dutch oven.
  • Add the chopped onion and minced garlic and sauté until translucent, fragrant, and just beginning to brown.
  • Add the tomato sauce, tomato paste, fresh orange juice, brown sugar, grape jelly, and chipotle powder to the pot and stir to combine.
  • Bring to a simmer, then cover and reduce the heat to medium-low.
  • Let it simmer for 20 minutes.
  • Remove from heat and serve immediately or store in an airtight container in the fridge for up to a week.
  • This sauce can also be frozen for later use.

Notes / Tips / Wine Advice:

Serving Tip:

Perfect for slathering on grilled veggies, tofu, or veggie burgers. Try it with your favorite plant-based meats or as a dipping sauce!

Wine Advice:

Pair with a chilled pale ale or a crisp white wine like Chardonnay to complement the smoky and sweet flavors of the sauce.

Nutritional Information

Calories: 80 kcal | Carbohydrates: 20 g | Protein: 1 g | Fat: 2 g | Fiber: 1 g | Sugar: 18 g | Salt: 0.5 g
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Recipe Category Barbecue / condiments / Sauce
Country American
Holliday: Summer Gatherings
Season: Summer
Diets Dairy free / Egg-Free / Gluten Free / Vegan / Vegetarian

“Meaty” Marinara

“Meaty” Marinara

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.
Portions:6
Preparation Time: 10 minuten
Cooking Time:40 minuten
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Equipment

Ingrediënten

  • 2 cans 14 ounces, or 395 g each diced tomatoes, no salt added, with their juice
  • 1 cup 227 g tomato sauce
  • ¾ cup 170 g tomato paste
  • 1 tablespoon 2 g dried basil or 3 tablespoons (9 g) chopped fresh
  • 1 tablespoon 13 g granulated sugar
  • 1 tablespoon 22 g molasses
  • 2 tablespoons 30 ml extra-virgin olive oil
  • 6 cloves garlic minced
  • 1 cup 160 g finely diced white or yellow onion
  • cups 120 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.

Nutritional Information

Calories: 120 kcal | Carbohydrates: 18 g | Protein: 6 g | Fat: 6 g | Fiber: 4 g | Sugar: 8 g | Salt: 0.4 g
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Recipe Category Comfort Food / Pasta / Sauce
Country Italian
Holliday: party
Season: Fall

Curried Cauliflower Purée

Curried Cauliflower Purée

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.
Portions:5
Preparation Time: 5 minuten
Cooking Time:10 minuten
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Equipment

Ingrediënten

  • 1 head cauliflower trimmed, cleaned, and separated into florets
  • cups 355 ml unsweetened almond or other nondairy milk
  • tablespoons 23 g green curry paste
  • ¼ teaspoon turmeric
  • 1 tablespoon 15 ml tamari or soy sauce
  • 2 tablespoons 32 g crunchy natural peanut butter
  • ¼ cup 40 g raisins
  • 2 cloves garlic grated
  • 1 teaspoon coarse 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.

Nutritional Information

Calories: 100 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 5 g | Fiber: 3 g | Sugar: 5 g | Salt: 0.6 g
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Recipe Category Comfort Food / Side Dish / Vegetables
Country India
Holliday: party
Season: Winter

Homemade Enchilada Sauce

Homemade Enchilada Sauce

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!
Portions:2
Preparation Time: 5 minuten
Cooking Time:15 minuten
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Equipment

  • medium-size saucepan
  • measuring spoons,
  • whisk,

Ingrediënten

  • ¼ cup 28 g chili powder
  • 1 tablespoon 7 g paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • ¼ teaspoon chipotle powder
  • ¼ teaspoon instant espresso powder
  • 3 tablespoons 45 ml canola or vegetable oil
  • 2 tablespoons 16 g all-purpose flour
  • 1 can 15 ounces, or 425 g tomato sauce
  • cups 355 ml vegetable broth

Instructies

  • Combine the chili powder, paprika, garlic powder, cumin, chipotle powder, and espresso powder in a small bowl.
  • Set aside.
  • In a medium-size saucepan, heat the oil over medium-high heat.
  • Add the flour and stir until smooth, bubbly, and just beginning to brown.
  • Stir in the spice mixture and cook for another minute.
  • Add the tomato sauce and vegetable broth, stirring to combine.
  • Bring to a simmer, cover, and cook for 15 minutes, stirring occasionally.
  • Remove from heat and serve warm over your favorite Mexican dishes.

Notes / Tips / Wine Advice:

Serving Tip:

Use this sauce in your veggie enchiladas, tacos, burritos, or as a topping for a hearty Mexican casserole.

Wine Advice:

Pair with a chilled glass of Sauvignon Blanc or a light Mexican lager for a refreshing contrast to the spicy flavors.

Nutritional Information

Calories: 50 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 3 g | Fiber: 1 g | Sugar: 2 g | Salt: 0.5 g
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Recipe Category condiments / Sauce
Country Mexican
Holliday: party
Season: Fall
Diets Dairy free / Egg-Free / Gluten Free / Vegan / Vegetarian

Creamy Sun-Dried Tomato Sauce

Creamy Sun-Dried Tomato Sauce

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!
Portions:3
Preparation Time: 10 minuten
Cooking Time:5 minuten
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Equipment

Ingrediënten

  • 12 ounces 340 g firm silken tofu, drained
  • ½ cup 55 g drained sun-dried tomatoes (packed in oil)
  • ½ cup 13 g chopped fresh basil
  • 2 tablespoons 30 ml extra-virgin olive oil
  • 2 tablespoons 30 ml white balsamic or white wine vinegar
  • 2 tablespoons 32 g almond butter
  • 1 can 15 ounces, or 425 g diced tomatoes, drained
  • ¼ teaspoon ground black pepper
  • 3 cloves garlic grated
  • 1 tablespoon 20 g white miso

Instructies

  • Place all ingredients in a food processor and blend until smooth.
  • Transfer the mixture to a saucepan and cook over medium heat for a few minutes until just heated through.
  • Serve warm over pasta, rice, vegetables, or baked potatoes.

Notes / Tips / Wine Advice:

Serving Tip:

Pair this sauce with roasted vegetables, whole wheat pasta, or as a spread for sandwiches and wraps.

Wine Advice:

A crisp Pinot Grigio or a light-bodied Chianti complements the rich tomato and basil flavors beautifully.

Nutritional Information

Calories: 110 kcal | Carbohydrates: 8 g | Protein: 5 g | Fat: 7 g | Fiber: 2 g | Sugar: 3 g | Salt: 0.4 g
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Recipe Category Comfort Food / condiments / Sauce
Country Italian
Holliday: party
Season: All seasons
Diets Dairy free / Egg-Free / Gluten Free / Soy Free / Vegan / Vegetarian

Creamy Coconut Peanut Sauce

Creamy Coconut Peanut Sauce

A rich and creamy coconut peanut sauce, perfect for drizzling over steamed veggies, rice, or noodles. Full of warm spices and nutty goodness!
Portions:3
Preparation Time: 5 minuten
Cooking Time:12 minuten
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Equipment

Ingrediënten

  • 1 teaspoon peanut oil
  • 2 tablespoons 20 g chopped shallot
  • 2 cloves garlic grated
  • 1 teaspoon ground ginger
  • 1 tablespoon 6 g curry powder (store-bought or homemade)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried cilantro
  • 1 tablespoon 8 g arrowroot powder
  • 1 can 14 ounces, or 414 ml light coconut milk, divided
  • ½ cup 85 g crunchy natural peanut butter
  • 2 tablespoons 30 ml tamari or reduced-sodium soy sauce
  • 2 tablespoons 42 g agave nectar
  • ¼ cup 60 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.

Nutritional Information

Calories: 140 kcal | Carbohydrates: 10 g | Protein: 4 g | Fat: 10 g | Fiber: 1 g | Sugar: 4 g | Salt: 0.5 g
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Recipe Category Comfort Food / Sauce / Stove Top
Country Thailand
Holliday: party
Season: All seasons

Creamy Pumpkin Almond Sauce

Creamy Pumpkin Almond Sauce

A rich and creamy pumpkin almond sauce that’s perfect for pasta, rice, potatoes, or steamed veggies. Quick, easy, and full of flavor!
Portions:2
Preparation Time: 5 minuten
Cooking Time:10 minuten
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Equipment

Ingrediënten

  • 1 cup 235 ml soy creamer or unsweetened nondairy milk (add 1 teaspoon cornstarch if using nondairy milk)
  • ¾ cup 183 g pumpkin purée
  • ¼ cup 64 g almond butter
  • 2 tablespoons 16 g nutritional yeast
  • teaspoons all-purpose seasoning or a combination of dried herbs such as basil and thyme
  • 1 teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 2 cloves garlic grated (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.

Nutritional Information

Calories: 110 kcal | Carbohydrates: 8 g | Protein: 3 g | Fat: 7 g | Fiber: 2 g | Sugar: 2 g | Salt: 0.8 g
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Recipe Category Comfort Food / Sauce / Stove Top
Country International
Holliday: Autumn Feast / party
Season: Autumn / Winter

Smoky Pumpkin Marinara Sauce

Smoky Pumpkin Marinara Sauce

A rich and smoky pumpkin-infused marinara sauce that’s quick, easy, and packed with flavor. Perfect for cozy pasta nights!
Portions:3
Preparation Time: 5 minuten
Cooking Time:13 minuten
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Equipment

Ingrediënten

  • 1 teaspoon extra-virgin olive oil
  • ¼ cup 40 g chopped red onion
  • 1 clove garlic grated
  • 1 can 15 ounces, or 425 g tomato sauce
  • ½ cup 122 g pumpkin purée
  • 1 teaspoon dried basil
  • ¼ teaspoon liquid smoke
  • 1 teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon mild to medium chili powder

Instructies

  • 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.

Nutritional Information

Calories: 50 kcal | Carbohydrates: 10 g | Protein: 2 g | Fat: 1 g | Fiber: 2 g | Sugar: 5 g | Salt: 1.2 g
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Recipe Category Comfort Food / Pasta / Sauce / Stove Top
Country Italian
Holliday: Autumn Feast / party
Season: Autumn / Winter

Crispy Mixed Vegetable Fritters

Crispy Mixed Vegetable Fritters

Golden, crispy vegetable fritters packed with zucchini, potatoes, carrots, and peas. A flavorful and satisfying alternative to plain potatoes!
Portions:6
Preparation Time: 10 minuten
Cooking Time:15 minuten
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Equipment

  • mixing bowl
  • grater
  • wooden spoon
  • Measuring cups
  • spatula

Ingrediënten

  • 1 cup 124 g grated zucchini
  • 1 cup 125 g grated potatoes, rinsed and drained
  • ½ cup 50 g grated carrots
  • ½ cup 67 g green peas
  • 2 cups 250 g all-purpose flour
  • ¾ cup 170 g nondairy plain yogurt
  • ¼ cup 60 ml canola or other vegetable oil, plus more for frying
  • ¼ cup 60 ml plain soy or other nondairy milk
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • Salt and pepper to 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.

Nutritional Information

Calories: 250 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 10 g | Fiber: 4 g | Sugar: 4 g | Salt: 0.5 g
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Recipe Category Fried Food / Side Dish / Snacks / Vegetables
Country International
Holliday: party
Season: All seasons

Authentic Mexican Refried Beans

Authentic Mexican Refried Beans

No Mexican meal is complete without creamy, flavorful refried beans! Made with black or pinto beans, this easy recipe delivers the perfect side dish.
Portions:6
Preparation Time: 5 minuten
Cooking Time:20 minuten
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Equipment

  • Frying pan or cast-iron skillet
  • wooden spoon
  • potato masher or fork,

Ingrediënten

  • 2 tablespoons 28 g nondairy butter
  • 2 cups 320 g diced yellow onion
  • 1 tablespoon 15 g minced garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 2 cans 15 ounces, or 425 g each pinto or black beans, with liquid

Instructies

  • In a frying pan or cast-iron skillet, melt the nondairy butter over high heat.
  • Add the onion and garlic, sautéing until browned, about 3 to 5 minutes.
  • Stir in the cumin, smoked paprika, and oregano, cooking for 1 more minute.
  • Add the beans with their liquid and reduce the heat to medium-low.
  • Simmer uncovered for 15 minutes, stirring occasionally.
  • Remove from heat and mash the beans to your preferred consistency using a potato masher or fork.

Notes / Tips / Wine Advice:

Serving Tip:
Serve warm with tacos, burritos, nachos, or as a dip with tortilla chips.
Wine Advice:
Pairs well with a light-bodied Tempranillo or a crisp Sauvignon Blanc.

Nutritional Information

Calories: 180 kcal | Carbohydrates: 30 g | Protein: 8 g | Fat: 4 g | Fiber: 9 g | Sugar: 2 g | Salt: 0.4 g
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Recipe Category Beans / Comfort Food / Side Dish / Stove Top
Country Mexican
Holliday: party
Season: All seasons
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