vegan food for everyone
Pesto cashew aioli is a delicious and healthy vegan twist on the popular condiment. Enjoy it as a dip for potatoes, a spread for sandwiches or burgers, or even a creamy sauce for bowls or pasta!
Cashews make the most luscious creamy sauces. Velvety smooth, with a rich mildly nutty flavor….
When it comes to delicious, pantry friendly pasta sauces, this vegan vodka sauce is top of the list! Bring fine dining home, and enjoy the flavorful sauce on pasta or pizza!
When it comes to sharing my favorite recipes, it’s better late than never right? This vegan vodka sauce is one of our go to easy recipes! It’s rich in flavor and creamy in texture, the perfect combination of umami savory with tomato sweetness….
This mild Salvadoran salsa roja is super easy to make and delicious served with pupusas, on tacos, with tortilla chips, or anywhere you enjoy salsa!
Salvadoran salsa roja has the consistency of a smooth Italian style tomato sauce, but the flavor you expect from a mild salsa. It’s delicious for scooping up with some corn tortilla chips, but the best way to make it is for enjoying with pupusas (a traditional Salvadoran dish)!…
Homemade massaman curry paste is easy to make. It’s mildly spicy, a bit peanutty, and full of Indian and Thai flavors. Use it to make the most flavorful and delicious massaman curry in your own kitchen!
If you’re a fan of massaman curry, you’ve come to the right place! Together, we are going to make the most delicious curry, and it’s all thanks to this homemade massaman curry paste!…
These vegan chickpea meatballs in roasted red pepper sauce make a fantastic meal. The savory vegan meatballs are cooked in a creamy red pepper sauce for a recipe that is easy to make, and even more delicious to eat! The recipe is easily made gluten free.
If you’re looking for a boldly flavored, stick to your ribs, cosy comfort food meal, you can stop right here. Savory and filling chickpea meatballs, drenched in a roasted red pepper cream sauce. Whether you devour it straight from the pan, alongside toasted Italian bread, or over pasta it makes a fantastic meal!…
There is nothing as delicious as this classic homemade marinara sauce. It’s easy to make and packs more flavor than any store bought version. Add spinach for a nutritional boost you won’t even notice!
I thought I knew what delicious marinara tasted like. But then I made this recipe, and from 8 simple ingredients and most importantly a bit of time, I had the most magical, mouth-watering sauce….
Raita is a cooling yogurt-based Indian sauce with cucumber and mint. This vegan version is quick and easy to make and tastes just like the original!
Yogurt is a cornerstone of Indian meals, it’s served alongside the spicy curries to temper the heat. It can be served plain, which does the trick, or made into raita for something extra special. Raita is an Indian yogurt sauce, full of cucumber and mint plus a few spices….
This richly flavored pumpkin mole is an easy sauce perfect for topping grilled tofu. Serve with Mexican tomato rice for a delicious and healthy meal!
Outside of Mexico, when you think of mole sauce you probably think of that darkly colored, richly flavored, nuanced chocolate-chili sauce called mole poblano. A recipe that will have you laboring over the stove for hours with an equally long ingredient list. But mole (pronounced moe-LAY for those unfamiliar with the dish) comes from the Nahuatl word for sauce and refers to a wide range of traditional sauces in Mexican cuisine….
These vegan broccoli fritters make the perfect appetizer or snack, especially when dipped into a mouth watering smokey red pepper buffalo cheddar dip!
I’ve got the perfect recipe for that broccoli sitting in your fridge right now. If there’s no broccoli, run out and get some, I’ll wait (but like, also pick up the rest of the ingredients you need for this recipe at the same time)! Ok, are we all on the same broccoli in fridge page now?…
Make your own homemade chili oil. It’s easy to make from dried chiles and crushed red pepper flakes. Simply heat up the spicy peppers in a small amount of oil to toast them and bring out their flavors. Then add the rest of the oil and warm it up to infuse with chili….