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Using quick home-made sauces transforms
simple, wholesome ingredients in a whizz! All
you need is a stick blender. Try adding one of
For busy or lazy days, many supermarket
ready-made sauces provide a good alternative
- see our Product Guide
Tomato & Mushroom Sauce
- 500ml/18fl oz water
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 400g passata (sieved tomatoes)
- 4 tbsp tomato purée
- Optional: 2 tbsp vegan red wine (Eg
Harvey's or one of the Co-op's vegan range)
- 350g chestnut or field mushrooms (not the
white ones, basically!)
- ½-1 pack of fresh basil, torn roughly
- Salt and black pepper
1 Place 4 tbsp of the water in a medium
heavy-bottomed saucepan. Add half the onion
and half the crushed garlic. Cook, stirring
frequently, until onion and garlic soften
slightly, about 5 minutes.
2 Add the passata, tomato puree, red wine if
using and all the remaining water except for
another 4 tbsp. Season with several twists of
freshly ground pepper and a little salt. Bring
to a boil, reduce heat to low and simmer for
about 30 minutes, stirring occasionally.
3 Meanwhile, heat a large non-stick frying
pan. Add the remaining onions and garlic and
cook, stirring frequently, until onions and
garlic soften slightly - add the remaining 4
tbsp water and cook in for another minute or
two. Add all the mushrooms and continue to
cook, stirring occasionally until mushrooms
are tender, about 5 minutes.
4 Add to the tomato mixture and cook the
sauce over low heat for about 15 minutes
longer, stirring occasionally.
5 Remove from heat and stir in the basil.
Season with more freshly ground pepper, if
desired, and a bit of salt if necessary.
Sweet Potato Cashew Cream Sauce
Serves 2-4 | 15 minutes
- 1 large sweet potato, chopped into medium
chunks - approximately 300-350g
- 2 tbsp cashew butter
- 3 tbsp lime juice
- 90ml/3fl oz water - use steaming water
- Pinch of nutmeg or allspice
- Salt and pepper
1 Steam the sweet potato until tender - less
than 10 minutes. Keep the steaming water.
2 Blend the sweet potato with the cashew
butter and lime juice until smooth - add a
little of the steaming water to thin it down.
3 Taste and add seasoning. Whizz again and
Shiitake Mushroom Sauce
Serves 2-4 | 30 minutes
This is a quick sauce/gravy which goes well
with lots of things, such as pasta with smoked
tofu, vegan mince (see our Product Guide) or
Realeat chicken-style pieces from Holland &
Barrett and other health food shops.
- Oil spray
- 1 medium onion, sliced
- 120g/4oz fresh shiitake mushrooms,
chopped roughly (remove stalks if very
tough) - available from large supermarkets
- 4 tbsp plus 1 tbsp rice flour (available from
large supermarkets, eg Tesco and
- 350ml/13fl oz water or vegetable stock
- 3 tbsp good quality soya sauce, eg
Kikoman, Essential, Clearspring or Sanchi
- use tamari if you are gluten-free
- 1 tbsp sherry, any flavour (Tio Pepe,
Gonzalez Byass & Harvey's are all vegan)
- 1 tbsp chopped fresh thyme or ¼ tsp dried
- 2 tsp chopped fresh sage or 1 good pinch
1 Use a medium saucepan and spray with two
squirts of the oil spray.
2 Sauté the onions and mushrooms. Cover
and cook for about 10 minutes, stirring
3 Stir in the rice flour and cook in for
another few minutes, stirring well. Add
4 Add the soya sauce and 350ml/13fl oz
water and whisk in to prevent lumps.
Bring to the boil then reduce heat and
simmer for another 10 minutes.
5 Blend if you prefer a smooth sauce -
otherwise serve as it is.
Roasted Red Pepper & Almond Sauce
Serves 2-4 | 5-10 minutes
- 225g/8oz roasted red peppers - in brine or
water, well rinsed and drained
- 2 tbsp ground almonds or pine nuts
- 1 tsp balsamic vinegar
- 1 tsp dried basil
- 1 tsp crushed garlic (approx 1 large clove)
- ½ tsp salt
- Pinch ground allspice
1 Blend ground nuts and all other ingredients
until creamy and smooth.
2 Warm sauce through gently and serve on
grain/vegetables of your choice.