Easy basics to bring your meals to taste.

VEGANAISE
fries before all the lies from the industry about health benefits, regarding mayonnaise. We all know it’s unwise, propagandized, and irrelevant. Veganaise tastes so much better anyway, with the sweetness of knowing it took 0 eggs to create the exact same flavour as back in the days.

SATÉSAUS
Satésaus, satay sauce, peanut sauce. I’m not quite sure what the right word is to announce this easy-peanuts-peasy recipe. But I do know it tastes great with tempeh, sweet potato, rice, and fries with veganaise.

TOMATO SAUCE
Loaded with vitamin C, zinc, calcium, and iron. What’s not to like about tomatoes, when using these healthy vitamin bombs in recipes? Tomato sauce is easy to make, ideal to spice up your pasta, or as a perfect base for tomato soup.

CREAM SAUCE
Give your dish a Dutch touch and serve this cream sauce with broccoli, cauliflower or mushrooms (works with many vegetables).

CHEESE SAUCE WITH NUTRITIONAL YEAST
Yeah, cheese. You can life live without it. And when the day comes you are prepping a dish with chicory, sprouts, broccoli or zucchini..add this cheese sauce. (goes well with dishes from the oven).

RED PEPPER SAUCE
A nice twist comparing to the tomato sauce. This sauce works really well with pasta, lentils, chick peas or (sweet) potato.

PESTO
Pasta pesto, a well-known dish. But what about portobello with sun-dried tomatoes, bell peppers with onion and cherry tomatoes, puff pastry with pretty much anything, wraps with mango and cashews or tomato soup..all combined with pesto. Nice dude!

MANGO CHUTNEY
Combine sweet with salty, and taste the flavour of India.

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8 times basic sauces

Michelle Braakhuis
Prep Time 10 mins
Cook Time 3 mins
For tomato sauce and mango chutney recipe 50 mins
Total Time 13 mins
Course basic recipe
Cuisine European, Indian, Italian, Mediterranean
Calories 242 kcal

Equipment

  • high mixing bowl
  • hand-held blender
  • saucepan
  • oven
  • baking tray
  • blender or foodprocessor
  • rasp

Ingredients
 
 

VEGANAISE

  • 480 ml soy milk unsweetened
  • 4 tbsps vinegar
  • 4 tsps mustard
  • 4 tsps salt
  • 1 L. sunflower oil
  • 2-3 tbsps maple syrup optional

SATÉSAUS

  • 3 cm fresh ginger
  • 3 shallots
  • 2 cloves garlic
  • 175 g peanut butter chunky version
  • 400 ml coconut milk full fat
  • 2 tsp ground cumin
  • 3-4 tbsps soy sauce
  • 1-2 tbsps sambal
  • 1 tsp cayenne (optional)
  • 1 tbsp freshly sliced red pepper (optional)

TOMATO SAUCE

  • 1 kg fresh tomatoes halved
  • 3-4 cloves garlic
  • 2 onions
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 1 tbsps oregano (use fresh basil to taste instead)
  • 2 tbsps olive oil
  • salt & pepper to taste

CREAM SAUCE

  • 1 lemon + lemon zest
  • 100 g silken tofu (organic supermarket)
  • 150 g unsalted cashew nuts soak for 4 hours
  • 1-2 cloves garlic minced
  • salt & pepper to taste

CHEESE SAUCE WITH NUTRITIONAL YEAST

  • 6 tbsps flour (oatmeal or buckwheat flour to make gluten-free)
  • 2 tbsps coconut oil or rapeseed oil
  • 350-400 ml soy milk
  • 6 tbsps nutritional yeast
  • salt & pepper to taste

RED PEPPER SAUCE

  • 3 red peppers roasted (the once store bought in a glass jar work fine)
  • 2 sweet potatoes (steamed or boiled)
  • 150-200 ml almond milk
  • 2-3 cloves garlic
  • salt & pepper to taste

PESTO

  • 2 handfuls of basil (or more if you like)
  • 4-5 cloves garlic
  • 150 g pine nuts
  • 60 g nutritional yeast
  • 2-3 tsps lemon juice
  • 1 tsp cayenne pepper (optional)
  • 1/2 tsp black pepper
  • salt to taste
  • olive oil for a creamy pesto

MANGO CHUTNEY

  • 1 mango peeled and chopped
  • 1 onion chopped
  • 30 ml white wine vinegar
  • 1-2 cloves garlic finely chopped
  • 1 red pepper finely chopped
  • 1 cm ginger
  • 1 tsp clove
  • 100 g organic cane sugar
  • 3 tbsps olive oil
  • 1 tsp cayenne pepper
  • 1 tbsp lemon juice

Instructions
 

VEGANAISE

  • Mix the soy milk, vinegar, mustard, salt, and if you want, the maple syrup in a high bowl.
  • Use a hand-held blender to blend everything well and slowly pour the oil into the bowl, until it reaches the right consistency.
  • To add more flavour, use herbs or spices.

SATÉSAUS

  • Finely chop the shallots, ginger, and garlic.
  • Bake 3-5 minutes in a little bit of oil.
  • Add the peanut butter and coconut milk, stir well.
  • When the sauce thickens add the soy sauce, cumin, and sambal.
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TOMATO SAUCE

  • Preheat the oven at 190℃ (375℉).
  • Place the halved tomatoes on a baking tray and drizzle with olive oil and salt. remove thyme and rosemary from stem, and chop roughly together with the garlic.
  • Add the herbs mixture to the tomatoes and grill for about 50-60 minutes.
  • When the timer goes off, take the baking tray out of the oven and let it cool down.

  • Place the tomatoes in a blender or food processor, add the fresh basil (if needed), and blend until smooth.
  • Bring to taste with salt and pepper.

CREAM SAUCE

  • Add the silken tofu (without the water) and cashew nuts (also without the water) to a high speed blender of foodprocessor.
  • Mix and add zest from the lemon and squeeze out the lemon juice.
  • Mix again and bring to taste with salt and pepper.
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CHEESE SAUCE WITH NUTRITIONAL YEAST

  • Melt the coconut oil in a saucepan.
  • Add the flour and whisk.
  • Make sure it thickens, this becomes your roux.
  • Add the soy milk slowly, and whisk again until the milk and roux are completely mixed.
  • Use salt and pepper for the finishing touch.

RED PEPPER SAUCE

  • Throw everything into a blender or food processor, and blend to a smooth sauce.
  • To make it more spicy, you can add some cayenne pepper.
  • To soften, add a little lemon or lime juice.
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PESTO

  • Mix everything in a blender or foodprocessor and add as much olive oil as needed.

MANGO CHUTNEY

  • Heat oil in a pan and fry the mango, garlic, and onion for a few minutes.
  • Add the vinegar.
  • Then add the ginger and red pepper, and leave it to boil for about 30 minutes over low heat.
  • Add the clove and sugar and boil again for about 10 minutes
  • Bring the chutney to taste with cayenne pepper, lemon juice, salt, and pepper.
  • Mix and keep on low heat until the chutney has thickened into a jam.
  • Let the chutney cool down and store it in the refrigerator.

Notes

Note: each recipe makes 6-8 portions.

Nutrition

Calories: 242kcalCarbohydrates: 10gProtein: 3gFat: 22gSaturated Fat: 3gSodium: 238mgPotassium: 212mgFiber: 2gSugar: 5gVitamin A: 1502IUVitamin C: 16mgCalcium: 39mgIron: 1mg
Keyword cheese sauce, cream sauce, mango chutney, peanut sauce, pesto, red pepper sauce, satésaus, sauce, tomato sauce, veganaise
Have you tried this recipe?Mention @thechickpeascuisine or tag #TCPC!

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