This “cheesy” roasted red pepper sauce is delicious poured over a grain bowl, topped on spaghetti squash or mixed in with your favorite legume pasta. Nutritional yeast not only gives it a mild cheesy flavor, but it also adds a bit of protein and a vitamin B boost. Enjoy this vitamin-C rich sauce all season long to help keep away summer colds.
Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients
2medium organic red bell peppers (sliced)
1large organic tomato (sliced)
1medium onion (yellow, sliced)
3cloves garlic (fresh)
½cupplant-based milk (plain, unsweetened)
½tspgarlic powder
¼tsponion powder
¼tspground turmeric
½tspdried oregano
1medium lemon (juiced)
½cupbasil (fresh, chopped. Optional)
3tbspnutritional yeast (preferably unfortified)
¼tspsalt (optional)
¼tspblack pepper (freshly ground. Optional)
¼tspred pepper flakes (optional)
Directions
1
Heat oven to 475 degrees F.
2
Line a baking sheet with parchment paper. Lay the sliced pepper, sliced tomato, sliced onion and whole garlic cloves (keep them whole) on the baking sheet.
3
Bake for 20 minutes.
4
Once finished, add the pepper, tomato, onion and garlic to a food processor. Blend until smooth.
5
Add all of the remaining ingredients and blend again.
6
Taste roasted red pepper sauce for additional seasoning.
Chef's Notes
Substitutions Omit the basil if you don’t have any on hand. Parsley could be a nice substitute.
Use any plant-based milk you have on hand, just make sure it’s unsweetened and unflavored.
How to enjoy Pour on top of your favorite whole grain or legume pasta.
Pour over a grain bowl.
Mix with spaghetti squash.
Use as a vegetable dip.
Spread on top of a bean burger.
Pour red pepper sauce over the top of a lentil, grain, and vegetable stir fry.
Ingredients
2medium organic red bell peppers (sliced)
1large organic tomato (sliced)
1medium onion (yellow, sliced)
3cloves garlic (fresh)
½cupplant-based milk (plain, unsweetened)
½tspgarlic powder
¼tsponion powder
¼tspground turmeric
½tspdried oregano
1medium lemon (juiced)
½cupbasil (fresh, chopped. Optional)
3tbspnutritional yeast (preferably unfortified)
¼tspsalt (optional)
¼tspblack pepper (freshly ground. Optional)
¼tspred pepper flakes (optional)
Directions
1
Heat oven to 475 degrees F.
2
Line a baking sheet with parchment paper. Lay the sliced pepper, sliced tomato, sliced onion and whole garlic cloves (keep them whole) on the baking sheet.
3
Bake for 20 minutes.
4
Once finished, add the pepper, tomato, onion and garlic to a food processor. Blend until smooth.
5
Add all of the remaining ingredients and blend again.
6
Taste roasted red pepper sauce for additional seasoning.
