This Brown Sugar Glaze recipe is sticky and sweet and takes only a few minutes to whip up! You will want to drizzle it over everything!

It is the holiday season which is always my favorite time of year when it comes to food. This brown sugar glaze is a perfect sauce to pour on ultimately anything.

This is my go-to ham glaze recipe. I love how the molasses in the light brown sugar really brings the flavor to life in this glaze. And although I typically serve this on a baked ham, I also like to drizzle it over desserts such as cakes, cookies, or even side dishes like my Balsamic Brussel Sprouts.

How to Make Brown Sugar Glaze

Assemble your ingredients. For exact amounts see the recipe card below.

Step #1: In a bowl combine the brown sugar, season salt, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and paprika and mix together.

Step #2: Add the sugar mixture to a small saucepan and add in 6 Tablespoons of water or broth and boil on the stovetop for 1-2 minutes.

Step #3: Finally, serve and enjoy!

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Brown Sugar Glaze Recipe

This Brown Sugar Glaze recipe is sticky and sweet and takes only a few minutes to whip up! You will want to drizzle it over everything!

Course Condiments & Sauces

Cuisine American

Diet Gluten Free, Dairy Free, Vegan, Vegetarian

Prep Time 2 minutes minutes

Cook Time 2 minutes minutes

Total Time 4 minutes minutes

Servings 8 servings

Calories 158kcal

Author Linda

Ingredients

• 1 1/2 cups light brown sugar
• 1/2 tsp seasoned salt
• 1/2 tsp onion powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp cloves
• 1/4 tsp paprika

Instructions

• In a bowl combine the brown sugar, season salt, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and paprika and mix together.
• Add the sugar mixture to a small saucepan and add in 6 Tablespoons of water or broth and boil on the stovetop for 1-2 minutes.
• Finally, serve and enjoy!

Video

Notes

You can store this recipe in an airtight container in your refrigerator for up to 1 week.

To reheat this recipe you can do so either on the stove top or in the microwave until everything has warmed through.

Nutrition

Serving: 1serving | Calories: 158kcal | Carbohydrates: 41g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.004g | Sodium: 157mg | Potassium: 59mg | Fiber: 0.1g | Sugar: 40g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 0.3mg

This Vegan Vodka Sauce recipe only needs 5 ingredients to make the creamy, tangy, pasta sauce you will keep coming back for every time!

You know how I LOVE vegan food and finding classic Italian recipes that I can make vegan is always a win. If you are wanting other recipes similar to this you have to try my Ultimate Vegan Bolognese Sauce and Vegan Lasagna with Vegan Bolognese Sauce!

What is Vodka Sauce?

When you first hear vodka sauce you might think pasta mixed with vodka doesn’t sound appetizing. Well, there is vodka in vodka sauce but thankfully, you cannot taste it. Vodka sauce combines rich tomato flavors, vodka, and a creamy element, which is typically heavy cream. However, to have vegan vodka sauce you can’t use heavy cream. This is where coconut milk comes into play. Now, I will warn you that the coconut milk does add a little bit of a tangy element you don’t typically get in traditional vodka sauce. But, aside from the slight twang, this recipe is almost identical to the flavor profiling of traditional vodka sauce.

How to make Vegan Vodka Sauce

Assemble your ingredients. For exact amounts see the recipe card below.

Heat the olive oil over low heat and add in the garlic. Cook until the garlic is fragrant.

Add in the tomato paste and stir in for about 2-3 minutes.

Add in the vodka and stir in with the paste until smooth, about 2-3 minutes

Next, add in the coconut milk and salt, stir in and simmer, about 5 minutes.

Finally, serve over your favorite pasta and enjoy!

Frequently asked questions

What if I am not vegan?

You don’t have to be a vegan to enjoy this delicious vodka sauce. However, if you are wanting a more traditional vodka sauce you can swap out the coconut milk for heavy cream and you are all set!

Do I have to serve this over pasta?

Of course not! You can use this Vegan Vodka sauce anywhere in your cooking you see fit! I also like using it as a pizza base or sauce for my Spicy Vegan Meatballs!

Storage and Reheating

Storage

You can store this recipe in an airtight container in your fridge for 3-5 days.

Reheating

You can reheat this recipe on the stovetop over medium high heat. Or for a faster reheating you can do so in your microwave until everything has warmed through.

Other tasty vegan recipes:

• Chickpea Tikka Masala [Vegan]
• Fresh and Easy Vietnamese Noodle Salad (Vegan Bún Chay)
• Vegan Sweet Potato Fajitas
• Southern Style Vegan Black Eyed Peas
• Vegan Magic Cookie Bars

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Vegan Vodka Sauce Recipe

This Vegan Vodka Sauce recipe only needs 5 ingredients to make the creamy, tangy, pasta sauce you will keep coming back for every time!

Course Main Dish

Cuisine Italian

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 277kcal

Author Linda

Ingredients

• 1/4 cup olive oil
• 3 garlic cloves minced
• 6 oz tomato paste
• 1/4 cup vodka
• 14 oz coconut milk
• salt to taste
• 1 lb pasta optional
• fresh basil optional garnish

Instructions

• Heat the olive oil over low heat and add in the garlic. Cook until the garlic is fragrant.
• Add in the tomato paste and stir in for about 2-3 minutes.
• Add in the vodka and stir in with the paste until smooth, about 2-3 minutes.
• Next, add in the coconut milk and salt, stir in and simmer, about 5 minutes.
• Finally, serve over your favorite pasta and enjoy!

Video

Notes

Note: If you are wanting traditional Vodka Sauce you can swap out the coconut milk for heavy cream and you are all set!

Nutrition

Serving: 1serving | Calories: 277kcal | Carbohydrates: 12g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 591mg | Potassium: 664mg | Fiber: 2g | Sugar: 6g | Vitamin A: 760IU | Vitamin C: 13mg | Calcium: 36mg | Iron: 4mg

This Garlic Herb Butter can be whipped up in a matter of minutes and is creamy and full of flavor. It can regular butter or turned into a sauce and it tastes delicious on everything!

This homemade garlic butter is an easy way to add flavor to any meal. It is full of fresh herbs and buttery, garlicy, goodness!

You can use this as butter or melt it and have it as a dipping sauce for seafood, or dipped into a delicious pizza like my Chicken Pesto Pizza!

Recipe Ingredients

Chives – Chives have a very mild onion flavor with a hint of garlic to them which is why it pairs so well with the garlic in this recipe!

Parsley – Parsley is a classic spice. It has a very clean and earthy taste to it.

Tarragon – Tarragon is not as common as the other spices but still has a great flavor profile of being slightly sweet and also having a mild bitter undertone. It goes great in this recipe and in my Sweet and Savory Vegetarian Cornish Pasties.

For all ingredients and amounts please see the recipe card below.

Variations

If you are wanting to make an Herb Garlic Butter Sauce there are two ways that I would recommend.

Option #1: Leave the recipe as is and melt it down in a microwave.

Option #2: Add in 2 Tablespoons of Lemon Juice and a dash of Tabasco and melt down in a microwave.

How to Make Garlic Herb Butter

Step #1: In a medium-sized, microwave safe bowl, combine the butter, chives, parsley, tarragon and optional garlic and whisk until everything is combined.

Step #2: It is ready to serve at room temperature or you can wrap it in a piece of plastic wrap, form it into a log shape, twist the ends and place it in the fridge to chill until you are ready to serve.

FAQs

Storage Tips

You can store this recipe by wrapping it in plastic wrap and storing it in the fridge for up to 2 weeks. If you are wanting to freeze this dish you can do so for up to 2 months.

Recipes To Use Garlic Butter With

• Red Skin Mashed Potatoes
• Puerto Rican Pernil
• Creamy Roasted Red Pepper and Sun-Dried Tomato Bucatini

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Garlic Herb Butter Recipe

This Garlic Herb Butter can be whipped up in a matter of minutes and is creamy and full of flavor. It can regular butter or turned into a sauce and it tastes delicious on everything!

Course Condiments & Sauces

Cuisine European

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 1 minute minute

Total Time 11 minutes minutes

Servings 1 ½ Cups (6 servings)

Calories 275kcal

Author Linda

Ingredients

For Herb Butter

• 1 cup salted butter softened
• 1 Tbsp chopped fresh chives
• 1 Tbsp chopped fresh parsley
• 1 tsp chopped fresh tarragon
• 3 cloves garlic finely chopped

Optional additions for Garlic Herb Butter Sauce

• 2 Tbsp lemon juice
• Dash of Tabasco Hot Pepper Sauce

Instructions

• In a medium-sized, microwave safe bowl, combine the butter, chives, parsley, tarragon and optional garlic and whisk until everything is combined.
• It is ready to serve at room temperature or you can wrap it in a piece of plastic wrap, form it into a log shape, twist the ends and place it in the fridge to chill until you are ready to serve.

Video

Notes

You can store this recipe by wrapping it in plastic wrap and storing it in the fridge for up to 2 weeks. If you are wanting to freeze this dish you can do so for up to 2 months.

Nutrition

Serving: 1serving | Calories: 275kcal | Carbohydrates: 1g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 268mg

This Mustard Cream Sauce is a perfect dipping sauce for meat, vegetables, crab cakes and many savory appetizers.

How to Make Mustard Cream Sauce

It is so easy to make this creamy mustard sauce recipe. Just gather the ingredients. The exact amounts are listed in the recipe below.

Combine all the ingredients in a bowl.

Mix well.

Optionally garnish with parsley.

Cover and chill in the refrigerator until you are ready to serve.

How simple is that? And, this creamy Dijon mustard sauce is so delicious.

How to Use this Mustard Cream Sauce

There are so many uses for this sauce, but here are our top recommendations.

On top of crab cakes and salmon cakes.

Topping on your favorite fish, like salmon, tilapia, etc.

Slather this on top of steamed broccoli, top with your favorite shredded cheese and then broil to get it warm and the cheese melted. This is blow your mind delicious!!! 

A spread on sandwiches instead of mayo or butter.

Try chicken breast with mustard cream sauce.

An accompaniment to pork.

An accompaniment to any steak, but especially good with prime rib and beef tenderloin.

A spread on roast beef sandwiches.

This Mustard Cream Sauce is excellent to dip meat and vegetables in after cooking in a fondue broth!

Mustard Cream Sauce Variations

More Mustard

Some people like a stronger mustard flavor, so feel free to increase the mustard to taste.

Different Mustard

While we recommend Dijon, if you don’t have that on hand and want to use a yellow mustard, brown mustard or a coarse mustard, those work fine too.

Add Fresh Dill

This recipe is great for seafood, especially crab cakes and salmon, but you might also like it with some fresh dill mixed in.

More Hot Pepper Sauce

Want more heat, add more hot pepper sauce to taste.

Want Some Zing

Leave out the hot pepper sauce and add some horseradish to up the zing in this recipe.

Chive It Up

Add 2 Tablespoons of fresh chives.

Worcestershire

Add 1 teaspoon Worcestershire sauce.

Frequently Asked Questions

How can I lighten up this recipe for lower calories?

You can use low fat or light mayonnaise and sour cream to lower the calories in this recipe.

Can I use store bought lemon juice from a bottle?

Yes, don’t worry, we won’t tell and it will still taste great!

Can I substitute yogurt instead of the sour cream?

Yes you can.

Storage Tips

How to store this in the fridge?

Store this sauce in an air-tight container in the fridge.

How long will this keep in the fridge?

This sauce will keep for 3-4 days in the fridge.

Here’s the Recipe!

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Mustard Cream Sauce Recipe

This Mustard Cream Sauce is a perfect dipping sauce for meat, vegetables, crab cakes and many savory appetizers.

Course Condiments & Sauces

Cuisine North American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 cups (8 servings)

Calories 235kcal

Author Linda

Ingredients

• 1 cup mayonnaise
• 3/4 cup sour cream
• 3 Tablespoons prepared mustard Dijon style recommended
• 3 Tablespoons fresh lemon juice

Optional Ingredients

• 1 Tablespoon finely chopped onion
• Dash of Tabasco Hot Pepper Sauce
• Garnish of Parsley

Instructions

• Combine all the ingredients in a bowl.
• Mix well.
• Cover and chill in the refrigerator until you are ready to serve.

Nutrition

Serving: 1serving | Calories: 235kcal | Carbohydrates: 2g | Protein: 1g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Cholesterol: 24mg | Sodium: 351mg | Sugar: 1g

This Green Curry sauce recipe gets its color and distinct flavor from fresh green chilies, lime and lemongrass.

You can use this Green Curry sauce on many different dishes, this Thai Green Curry with Eggplant is one that I use it on.

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Green Curry Sauce Recipe

This Green Curry sauce gets its color and distinct flavor from fresh green chilies, lime and lemongrass.

Course Condiments & Sauces

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 417kcal

Author Linda

Ingredients

• 2 tablespoons vegetable oil or ghee
• 2 tablespoons Frontier Organic Curry Powder
• 2-3 cloves garlic
• 1 tablespoon fresh ginger
• 2 shallots
• 3-5 fresh green chilies
• 1 stalk stalk fresh lemon grass
• Juice and zest of 1 lime
• 2 cups coconut milk

Instructions

• Heat oil or ghee in a medium-sized pan.
• Sauté the mashed garlic, ginger, lemongrass, diced shallot or green onion, and green chilies in oil or ghee until the mixture is tender.
• Sprinkle in the curry powder, lime juice and zest.
• Stir in the coconut milk
• Puree with an immersion blender or in a food processor until the sauce is smooth.

Nutrition

Serving: 1serving | Calories: 417kcal | Carbohydrates: 29g | Protein: 5g | Fat: 35g | Saturated Fat: 24g | Polyunsaturated Fat: 9g | Cholesterol: 8mg | Sodium: 61mg | Fiber: 4g | Sugar: 12g

This is my best-ever Ultimate Vegan Bolognese Sauce recipe. Once you try it you’ll agree: it hits the spot every time!

Here are a few other vegan recipes for you to try: Vegan Vodka Sauce, Italian Minestrone Soup, and Indian Red Lentil Dal.

When my husband is craving something hearty and delicious, he’s more likely to request a pasta bolognese than to seek out a savory stew.

Now, it’s not always easy to create plant-based versions of his favorite foods.

After careful deliberation and testing, I’m happy to present my best-ever vegan bolognese sauce.  By the way, this is also the best ever vegetarian bolognese recipe.

This bolognese vegan sauce is thick, savory, and just the tiniest bit sweet.

The texture is crumbly and silky, just as it should be.

This recipe not only makes a great pasta sauce, it also makes this delicious Vegan Lasagna.

Vegan Bolognese Sauce: The Details

To replace the meat, I used a mixture of mushrooms, ground walnuts, and textured soy protein.

I’ve seen more than one lentil bolognese recipe, but for me that texture just isn’t right.

I used to be a bit sketched out by TSP (or TVP as it is sometimes called). I don’t know why, and now I use it all the time. It’s also great as taco ‘meat’, and it’s even gluten free.

I use this brand which is my very favorite.

To achieve the lusciously thick texture of the sauce I used olive oil and agar powder instead of butter.

For extra umami flavor I added miso paste and used soy sauce instead of salt.

As a vegetarian, I was tempted to keep the traditional parmesan cheese and milk in this sauce. If you consume dairy products, by all means swap these into the sauce for an awesome vegetarian bolognese sauce.

Instead, I tried using nutritional yeast and oat milk.

I’m super pleased with the results: a delicious vegan bolognese anyone would be happy to eat!

Like a traditional bolognese, there’s surprisingly little tomato in this recipe. Instead, lots of celery, carrot, and onion are slowly cooked down into a robust sauce.

Of course, there’s also plenty of red wine in there, too. Be sure to read my post on vegetarian food and wine pairings if you want to make sure your wine isn’t made with animal products.

Now, this isn’t a twenty-minute recipe you can whip up on a whim. This is more of a weekend recipe.

I recommend making it on a lazy Sunday. Ideally, you should spend the day reading and inhaling the delicious aroma of the simmering sauce.

This recipe makes a decent-sized batch, so you can always freeze the leftovers and serve it up for an impromptu date-night.

How to Make Vegan Bolognese Sauce

Here is the process for this recipe.

Look at that photo of ingredients, now you know why this is a weekend recipe.

Heat 3 tablespoons of the olive oil over medium heat in a large Dutch oven. Once the oil is hot, add the carrots, onions, and celery. Sauté for 10 minutes, until softened.

Meanwhile, place the walnuts in the bowl of a food processor and pulse into coarse pieces.

Add the mushrooms.

Continue to pulse until the consistency of the mixture resembles the photo below.

Once the vegetables on the stove are soft, add the dry TVP and mix well. Cook for 3 minutes to allow the TVP to toast and absorb the oil.

Add another two tablespoons of oil to the pan along with the walnut and mushroom mixture. Turn the heat up to medium-high and brown for 5 minutes.

Add the oregano, thyme, sage, rosemary, red pepper flakes, and garlic to the pan. Cook for a few minutes until the spices are fragrant.

Next, add the red wine. Reduce for 5 minutes.

Stir in the miso, soy, sweet and smoked paprikas, and agar powder.

Add the canned tomatoes along with ½ a can of water, the balsamic vinegar, and bay leaves. Once the mixture boils, transfer it to the preheated oven. Cook, uncovered, for 60 minutes. Stir well and return to the oven for a further 30 minutes.

Add the nutritional yeast followed by the oat milk. Taste and season generously with black pepper and salt to taste.

Serve with freshly cooked plant-based pasta.

I have to admit, I had to do a bit of googling when naming this recipe. We use the word ‘bolognese’ all the time in our house, but I rarely see it spelled out.

It occurred to me that it might be spelled ‘bolognaise’, which I found out is a very common misspelling. In case you were also wondering, the proper Italian spelling is, in fact, ‘bolognese.’

Either way, it’s absolutely delicious!

Expert Tips

Here are some expert tips that enhance the preparation and enjoyment of this Ultimate Vegan Bolognese Sauce:

Quality Ingredients: The flavors of the ingredients truly shine in this recipe, so opt for the best quality you can find. Fresh, organic vegetables, high-quality olive oil, and a good brand of textured soy protein can really make a difference.

Red Wine: The choice of wine can greatly influence the flavor of the sauce. A robust dry red wine, such as a Chianti or Cabernet Sauvignon, will enhance the depth of flavor. If you don’t consume alcohol, a rich vegetable broth or non-alcoholic red wine could be substituted.

Fresh vs Dried Herbs: While the recipe calls for dried herbs, fresh herbs could be used for even more robust flavor. If using fresh herbs, remember the general rule of thumb is to use 3 times the amount of fresh herbs as dry.

Sautéing Vegetables: When sautéing the vegetables, make sure to cook them until they’re nicely softened and beginning to brown. This is known as the Maillard reaction, which is a chemical reaction that creates flavor and changes the color of food. It’s a key step in developing the rich flavor of the sauce.

Slow Cook: A slow, steady simmer allows the flavors to meld together beautifully. Don’t rush this process; let the magic happen.

Rest Time: This sauce tastes even better the next day. If possible, prepare it a day ahead, cool, and then refrigerate. This resting period allows the flavors to meld together even more.

Herb Toppings: For a pop of freshness and color, consider adding some finely chopped fresh parsley or fresh basil on top of the dish just before serving. Not only does this provide a contrast to the rich and savory bolognese sauce, but it also enhances the presentation of the dish. Remember, we eat with our eyes first! Please keep in mind that both parsley and basil offer different flavor profiles, so choose according to your preference. Parsley gives a fresh, slightly peppery flavor, while basil imparts a sweet, peppery note with a hint of mint.

Serving: Serve this bolognese with a fresh salad and a crusty loaf of bread for a complete, satisfying meal. Don’t forget to sprinkle some extra nutritional yeast on top of the pasta for an extra hint of ‘cheesiness’.

Pairing: Pair the dish with a glass of the same red wine used in the sauce for a delightful dining experience. If you used a non-alcoholic substitute, a sparkling water with a squeeze of lemon or lime could be a refreshing accompaniment.

Variations

There are several ways you can vary this recipe to suit your preferences or dietary needs, or simply to switch things up a bit. Here are some ideas:

1. Protein Variations:
   While I’ve used a mixture of mushrooms, ground walnuts, and textured soy protein in this recipe, you can experiment with different proteins. Lentils could be used for a different texture and flavor, or tempeh can work as a substitute for textured soy protein.
2. Veggie Variations:
   Feel free to add other veggies to this sauce. Bell peppers, zucchini, or spinach could all be delicious additions.
3. Spice Variations:
   You could vary the spices to change the flavor profile of the dish. For instance, adding cumin and chili could give the sauce a Mexican flair.
4. Nut-Free Version:
   If you’re catering to a nut allergy, substitute sunflower seeds or pumpkin seeds for the walnuts.
5. Wine-Free Version:
   If you prefer not to cook with wine, you could use additional vegetable broth and a splash of balsamic vinegar to add some depth of flavor.
6. Pasta Alternatives:
   While traditional bolognese is served with spaghetti, feel free to mix it up! This sauce can be used in a lasagna, served over zucchini noodles for a lower carb option, or with penne, rigatoni, fettuccine, pappardelle or any other type of pasta you like.

Dietary Variations

This recipe is already designed to fit a vegan diet, which means it is automatically suitable for a vegetarian and dairy-free diet as well.

For a gluten-free version, there are just a couple of modifications to make:

Textured Soy Protein (TSP or TVP): Ensure the brand you use is certified gluten-free. Some brands may process their TVP in facilities that also process wheat, which could lead to cross-contamination.

Soy Sauce: Traditional soy sauce contains wheat, so for a gluten-free diet, you should use Tamari sauce or a certified gluten-free soy sauce.

Remember to always check the labels of all ingredients you use to ensure they are certified gluten-free if necessary, as many products can contain hidden gluten or be subject to cross-contamination during manufacturing.

Frequently Asked Questions

Storing Leftovers

After allowing the bolognese sauce to cool completely, transfer it into airtight containers. This sauce will keep well in the refrigerator for up to 5 days.

Freezing Leftovers

This bolognese sauce is very freezer-friendly. To freeze it, allow the sauce to cool completely. Portion the sauce into freezer-safe bags or containers, being sure to leave some space for expansion. Seal the bags or containers tightly and freeze. It can be stored in the freezer for up to 3 months.

Thawing Frozen Leftovers

When you’re ready to enjoy your frozen bolognese sauce, transfer the container from the freezer to the refrigerator and let it thaw overnight. If you need it faster, you can use the defrost setting on your microwave.

Reheating Leftovers

Oven: Preheat your oven to 350 degrees Fahrenheit. Pour the sauce into an oven-safe dish and cover it with aluminum foil. Heat the sauce for about 15-20 minutes or until heated through.

Stovetop: This is my preferred method for reheating the sauce as it helps maintain the best texture and flavor. Pour the sauce into a saucepan and heat it over medium heat. Stir occasionally until the sauce is heated through.

Microwave: If you’re short on time, you can also reheat the sauce in the microwave. Use a microwave-safe dish and heat in 1-minute increments, stirring after each minute, until the sauce is heated through.

Don’t forget to save this recipe as a dinner idea on Pinterest!

More Popular Recipes to Try:

• Vegan Lasagna with Vegan Bolognese Sauce
• Monster Cookies
• Vegan Indian Sweet Potato Soup
• 30-Minute Tuscan White Bean Skillet
• Vegan Oatmeal Chocolate Chip Cookies
• Vegan Mushroom Stroganoff

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Ultimate Vegan Bolognese Sauce Recipe

Want to make the ultimate Vegan Bolognese Sauce? Look no further! Walnuts, mushrooms, and soy protein give this sauce the perfect texture.

Course Vegan

Cuisine Italian

Prep Time 35 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 6 cups

Calories 361kcal

Author Linda

Equipment

• Cast Iron Dutch Oven
• Agar Powder
• Shiro Miso Paste
• Food Processor Attachment with Commercial Style Dicing Kit
• Bob’s Red Mill High Protein T.v.p., Textured Vegetable Protein, 10 oz

Ingredients

• 5 tablespoons extra virgin olive oil divided
• 1 medium carrot finely diced
• 1 medium onion finely diced
• 3 celery stalks finely diced
• 2 ounces raw walnuts
• 3 cups raw mushrooms halved (about 10-12 cremini)
• 3/4 cup TVP mince dry
• Herbs: ¾ teaspoon dried oregano ½ teaspoon dried thyme , ¼ teaspoon dried sage, ¼ teaspoon dried rosemary
• 1/8 teaspoon red pepper flakes
• 4 cloves garlic pressed
• 1 1/2 cups dry red wine
• 1 tablespoon white miso
• 1 tablespoon regular soy sauce
• 1 teaspoon agar powder
• 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika
• 1 14-ounce can crushed tomatoes
• 1 tablespoon balsamic vinegar
• 4 bay leaves
• 2 tablespoons nutritional yeast
• 1/4 cup oat milk or other non-dairy
• Freshly ground black pepper
• Salt to taste

Instructions

• Preheat your oven to 300 degrees Fahrenheit.
• Heat 3 tablespoons of the olive oil over medium heat in a large Dutch oven. Once the oil is hot, add the carrots, onions, and celery. Saute for 10 minutes, until softened.
• Meanwhile, place the walnuts in the bowl of a food processor and pulse into coarse pieces. Add the mushrooms and continue to pulse until the consistency of the mixture resembles the photo above.
• Once the vegetables on the stove are soft, add the dry TVP and mix well. Cook for 3 minutes to allow the TVP to toast and absorb the oil.
• Add another two tablespoons of oil to the pan along with the walnut/mushroom mix. Turn the heat up to medium-high and brown for 5 minutes.
• Add the oregano, thyme, sage, rosemary, red pepper flakes, and garlic to the pan. Cook for a few minutes until the spice are fragrant, then add the red wine. Reduce for 5 minutes.
• Stir in the miso, soy, sweet and smoked paprikas, and agar powder. Add the canned tomatoes along with ½ a can of water, the balsamic vinegar, and bay leaves. Once the mixture boils, transfer it to the preheated oven. Cook, uncovered, for 60 minutes. Stir well and return to the oven for a further 30 minutes.
• Add the nutritional yeast followed by the oat milk. Taste and season generously with black pepper and salt to taste. Serve with freshly cooked plant-based pasta.

Video

Nutrition

Serving: 1serving | Calories: 361kcal | Carbohydrates: 18g | Protein: 17g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Cholesterol: 17mg | Sodium: 436mg | Fiber: 6g | Sugar: 7g

Please note that this is often misspelled as Vegan Bolonaise Sauce recipe and Vegan Bolognaise Sauce recipe.

There’s nothing like this Easy Chimichurri Sauce recipe to brighten up your favorite dish! 

I’ve been a sauce-lover my whole life. One of my favorite things about visiting France is that I’m surrounded by fellow sauce enthusiasts.

The French love sauce the way Americans love sneaking sugar into sauce (ketchup, barbecue sauce, and salad dressings all come to mind).

It seems impossible to have a meal without being served some sort of sauce. At the very least, there’s always mustard or mayonnaise!

Now, I love a good fatty cream-sauce as much as the next person, but sometimes I want something a bit more fresh.

Enter, chimichurri sauce!

I first had chimichurri sauce back in 2012. Essentially, it’s like a nut-free, cheese-free pesto but instead of basil it’s parsley and cilantro.

So, like I said, nothing like pesto.

What do we do with easy chimichurri sauce, you ask?

Well, I like it on pretty much everything.

It’s lovely spread onto toasted sourdough bread, but it’s also the perfect topping for a Spanish Tortilla, savory Eggs Shakshuka, and Sweet Potato Breakfast Hash.

Try using this easy chimichurri sauce in place of salad dressing. Just toss a few spoonfuls with some chunky tomatoes, cucumbers, and a bit of sliced onion. Perfection!

And who doesn’t want to know how to make Chimichurri sauce? I mean, I wanted to know and you want to know.

This Easy Chimichurri recipe is a breeze to whip up. While it may be more traditional to use a mortar and pestle, on lazy days I like to use my food processor.

It’s as easy as putting a few ingredients into the bowl of your processor and blitzing it while you drizzle in some oil.

I like to use a mix of neutral oil and olive oil so there’s a nice balance of flavors. Feel free to use what you have on hand.

Pin Me For Later!

Enjoy, my friends!

Here’s the Recipe!

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Easy Chimichurri Sauce Recipe

There's nothing like this easy chimichurri sauce recipe to brighten up your favorite dish!

Course Condiments & Sauces

Cuisine Latin

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 16 Servings

Calories 47kcal

Author Linda

Ingredients

• 1/2 cup packed parsley leaves
• 1/2 cup packed cilantro leaves and stems
• 3 medium cloves garlic peeled
• 1 teaspoon dried oregano leaves
• 1/4 teaspoon table salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 4 teaspoons red wine vinegar
• 1/4 cup grape seed or other neutral oil
• 1/8 cup extra virgin olive oil

Instructions

• Place the parsley, cilantro, garlic, oregano, salt, pepper, red pepper flakes, and vinegar into the bowl of a small food processor. Pulse a few times to roughly chop and combine the ingredients.
• With the machine running, slowly drizzle in the grapeseed oil. Continue processing until the ingredients are finely minced and combined with the oil. Stir in the olive oil; taste and add more salt if desired.
• Store in an air-tight container in the refrigerator.

Notes

This makes about 1 cup, which is 16 Tablespoon sized servings.

Nutrition

Serving: 1serving | Calories: 47kcal | Carbohydrates: 0.4g | Protein: 0.1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 2mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 203IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 0.2mg