Spring Salad Dressed with Avocado Aïoli | Vegetarian Times

A lemony, garlicky aïoli sauce gets its creamy texture from blended avocado. Fresh tarragon lightly seasons the sauce, which also can be used as a dip, sandwich spread, or topping for grilled vegetables.

Smoky Barbecue Sauce | Vegetarian Times

Swapping strained tomatoes for the ketchup traditionally used in homemade barbecue sauce reduces the sugar in the final product. Be sure to cover the sauce

Gluten-Free Teriyaki Sauce | Vegetarian Times

Gluten-Free Teriyaki Sauce -- Use this all-purpose sauce to marinate tofu, top vegetables, season rice, and flavor stir-fries.

Homemade Caramel Sauce | Vegetarian Times

Sure, you can buy caramel sauce at any supermarket, but the flavor and consistency can’t compare to this homemade version.

Classic Basil Pesto | Vegetarian Times

Classic Basil Pesto Pecorino Romano is the better choice for the cheese, because it adds more tang, and Pignoli nuts are a MUST!

Pine Nut Agrodolce with Quinoa and Zucchini | Vegetarian Times

This nutty, chutney-like sauce is used to flavor a simple combination of quinoa and zucchini. The sauce could also be spooned over ricotta to make a dip for pita, used as a sandwich spread, drizzled over a baked potato, or tossed with sautéed tofu cubes.

Quick Romesco Sauce | Vegetarian Times

Quick Romesco Sauce

This garlicky Spanish sauce is delicious over baked potatoes, veggie burgers, and roasted vegetables. You can also use it as an appetizer dip or a sandwich spread.

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