Under 30 MinutesSauces and Condiments
If you are looking for tasty sauces and condiments that will take your pasta, potatoes, and other dishes from “blah” to “hallelujah!” or if you find it impossible to locate an affordable and fresh spice mix at the store, we’re happy to announce you need not worry anymore. This chapter offers a lot of options to meet the needs of the most discerning palates and people who prefer their pasta and other dishes covered with a lot of creamy goodness and mind-blowing spiciness.
Under 30 Minutes
Sure, anyone can throw some Tabasco in melted butter and call it buffalo sauce, but for us, this does not a tasty, spicy buffalo sauce make. Use this sauce on the Meat-Free BBQ Riblets (page 218) or as a dip for your favorite chicken-free nuggets. We also think it tastes great as a dipping sauce with the Seitan Poppers (page 254).
1 cup (224 g) vegan mayonnaise, store-bought or homemade (page 301 or 302)
¼ cup (60 ml) sriracha chili sauce
1 tablespoon (15 g) prepared yellow mustard
2 tablespoons (28 g) nondairy butter, melted
½ teaspoon ground black pepper
Whisk together all the ingredients. Store in the refrigerator in an airtight container. The sauce should last for at least 2 weeks.
Yield: 1½ cups (338 g)
This tasty sauce is great stirred into soups, such as Minestrone (page 144), and quick to whip up when you are looking for a simple way to dress a hot bowl of pasta.
1 cup (120 g) nutritional yeast
2 tablespoons (20 g) brown rice flour
1 teaspoon garlic powder
1 teaspoon fine sea salt
2 cups (470 ml) unsweetened almond or other nondairy milk
1 tablespoon (14 g) nondairy butter
1 teaspoon prepared yellow mustard
Add the nutritional yeast, flour, garlic powder, salt, and milk to a medium-size saucepan and whisk to combine.
Cook over medium-high heat, whisking constantly, until the sauce thickens a bit. Remove from the heat. Stir in the butter and mustard, whisking until melted. Serve immediately, or whisk again before use.
Yield: About 2 cups (470 ml)