671 pasta sauce recipes

Vegan beet borscht with apple cider, caraway seeds, and molasses simmered for hours then partially pureed for rich, complex vegetarian soup served hot or cold.

Vegan unstuffed bell pepper soup with brown basmati rice, tomato paste, and loads of diced peppers in a savory tamari broth. All the flavors of stuffed peppers without the stuffing.

Crispy fried rice vermicelli (mee krob) tossed with tangy tamarind syrup, bean sprouts, cilantro, and green onions. Classic Thai sweet, sour, salty noodle dish with shattering crunch.

Sweet and sour tempeh deep-fried in cornstarch coating and tossed in a honey-soy-tahini sauce with ginger. A crispy, tangy vegetarian main served over rice or pasta.

My copycat version of the top secret famous A1 Steak Sauce.

Cold spicy soba noodles tossed in a creamy tahini, sesame oil, and chili dressing with reduced soy sauce, brown sugar, and balsamic. The Japanese-style cold noodle bowl ready in 40 minutes.

Chinese chicken salad with shredded roast chicken, bean sprouts, cucumber, and carrots in a sesame-tahini dressing with soy sauce, garlic, and rice wine. Crisp, nutty, and satisfying.

Crisp lettuce, tomatoes, cucumber, bean sprouts, and tofu tossed in a rich peanut-coconut milk dressing with red curry paste. A crunchy, creamy Thai salad topped with potato chips for fun.

This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

Great tofu with mushroom recipes, so delicious, we all love it.

Another great vegetarian recipe, people sometimes think maybe vegetarian foods are tastless, it is not real, they are yummy too.

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.

Vegetarian two-bean tofu chili with black beans, kidney beans, and tofu marinated in soy sauce, red wine, and Dijon mustard. A hearty, meaty-tasting plant-based chili that feeds a crowd.

Vegetarian chili with dried pinto beans, TVP, meatless meat crumbles, jalapenos, and cocoa powder for depth. A hearty, plant-based big-batch chili with serious spice and body.

Thai mushroom satay with Chinese mushrooms spiral-cut onto skewers, marinated in lemongrass and galangal, grilled and served with a rich coconut peanut sauce.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.