122 vegetarian sauce recipes

One-pot vegetarian noodles with broccoli, yams, and mushrooms tossed in melted mozzarella, soy sauce, and thyme. Everything cooks in the same pot of water.

Molded red pepper couscous ring filled with steamed vegetables and topped with a cool dill yogurt sauce. Stunning vegetarian buffet centerpiece that cuts like a savory cake.

Black beans and fettuccine topped with a spiced ketchup-tomato sauce, steamed broccoli, and colorful bell peppers. A low-calorie vegetarian pasta that feeds a crowd.

Steamed cabbage with a tangy caraway vinegar sauce, red bell pepper, and a touch of heat from red pepper flakes. A low-calorie, diabetic-friendly vegetarian side dish.

Vegetarian mushroom gravy built on browned flour, miso, soy sauce, and sea kelp for deep umami without meat. Pour over veggie burgers, mashed potatoes, or whole grains.

Simple Indian potato curry with mango, coconut oil, and curry powder. Tender spiced potatoes in a fragrant sauce, vegetarian and naturally vegan.

Vegetarian stuffed cabbage rolls filled with grated potato, rice, and dill, slow-cooked in a tomato, apple, and ginger sauce. A hearty, meat-free crockpot dinner.

Indonesian-style mie goreng with soba noodles, tofu, snow peas, and bean sprouts, tossed in a soy-brown sugar-chili sauce. Vegetarian, low-fat, and on the table in 25 minutes.

Polenta pie with a cornmeal crust, pizza sauce, porcini mushrooms, and homemade yogurt cheese topped with capers and parmesan. A low-fat vegetarian take on deep-dish pizza.

Consumer Reports vegetarian burger: a grain-and-bean veggie patty of cooked barley, chickpeas, and oatmeal bound with finely chopped vegetables and soy sauce. Versatile enough for patties, sausages, or meatballs.

Vegetarian fried rice with carrots, corn, bell pepper, fresh ginger, and chili flakes. No eggs, no meat, just crispy wok-fried rice loaded with vegetables and soy sauce.

Grilled sweet potato steaks sliced lengthwise, brushed with steak sauce, and charred on the BBQ with beautiful grill marks. A two-ingredient vegetarian side dish.

Thai basil fried rice with fresh red chilies, button mushrooms, long beans, and light soy sauce. A vegetarian wok-fried rice that's spicy, aromatic, and ready in minutes.

Vegetarian mushroom stroganoff with paprika, lemon zest, and strained yogurt in a reduced vegetable stock sauce. Low-fat, creamy, and packed with earthy mushroom flavor.

Traditional Afghan eggplant layered with tomatoes, peppers, and onions, then draped in tangy garlic yogurt sauce (chakah). Serve with flatbread for a vegetarian feast.

Simple homemade vegetarian stock from potato peels, garlic, onions, celery, parsley, and bay leaf. A zero-waste base for soups, stews, risottos, and sauces.