214 vegetable sauce recipes

Hearty vegetarian two-bean stew with potatoes, carrots, turnip, and herbs, thickened with a flour slurry. Pick any two beans you have on hand.

Hungarian vegetarian soup with pearl barley, split peas, potatoes, and carrots simmered in white wine, thickened with a butter roux and finished with vegetable juice and liquid smoke.

Eggplant, mushrooms, asparagus, and red bell pepper simmered in a spicy Thai chili paste and rice milk sauce with fresh basil. A hearty vegan stew for rice or grilled polenta.

Coconut rice noodles with golden-fried tofu, bean sprouts, red chiles, and fresh coriander in a creamy coconut-soy broth. Vegan and Thai-inspired.

Vegan roast is a hearty meatless loaf built from mashed chickpeas, parsnips, ground nuts, buckwheat flour, and warming spices. A Thanksgiving-worthy plant-based main with real presence.

Hearty mushroom barley soup simmered for hours with soy sauce, dill, garlic, and fresh parsley. A thick, savory vegan soup that fills the kitchen with warmth.

A Thai-style tofu salad with toasted rice powder, roasted chili, fresh mint, lime, and soy sauce served over lettuce with rice and vegetables. Bright, herbaceous, and fiery.

Vegan meatless loaf made with TVP (textured vegetable protein), breadcrumbs, herbs, and soy sauce, baked in a homemade tomato sauce. A hearty plant-based alternative to classic meatloaf.

Italian vegetable brochettes with angel hair pasta: grilled eggplant, zucchini, fennel, bell peppers, and mushrooms over thyme-smoked coals, tossed with pasta in a tomato-thyme marinade sauce. Vegan, oil-free.

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.

Slow cooker beef and pork chili with secret Southern twists: bacon drippings, coffee, cocoa, and a touch of sugar for deep complexity. Simmer for hours until thick and rich.

A triple-protein vegetarian chili loaded with TVP, tempeh, and tofu plus three kinds of beans, mushrooms, and warm spices like cinnamon and allspice. Hearty enough to convert any meat-lover.

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

A fancy turkey pot pie baked in Mini squash halves and topped with whole wheat herbed biscuits.

Sesame oil, soy sauce, chili-garlic sauce, garlic and ginger make a succulent sauce that is perfect for marinating the tofu. Then cook tofu until crusted. Stir-fry with several fresh vegetables, and pour the delicious sauce to thicken up at the end. This Asian inspired stir-fry can be served with cooked rice, quinoa, or any your favorite grain.

Grilled summer vegetables are served on top of spaghetti that is tossed with tomato sauce. A refreshing and tasty summer dish!