Red Bell Pepper Sauce
Ingredients
Metric
200 g ~ 2 large red bell peppers
180 ml milk | soy, oat or cashew
15 g nutritional yeast
10 ml lemon juice or vinegar
10 ml maple or agave syrup
½ tsp garlic powder (optional)
½ tsp salt
Optional Thickener:
60 ml milk | soy, oat or cashew
10 g potato starch
US
7 oz ~ 2 large red bell peppers
¾ cup milk | soy, oat or cashew
2 tbsp nutritional yeast
2 tsp lemon juice or vinegar
½ tbsp maple or agave syrup
½ tsp garlic powder (optional)
½ tsp salt
Optional Thickener:
¼ cup milk | soy, oat or cashew
1 tbsp potato starch
MAKES2 portions
PREP TIME5 minutes
COOKING TIME25 minutes
TOTAL TIME30 minutes
Steps
1Preheat the oven to 220°C (440°F) Fan. Cut the red bell peppers in half, remove the seeds, and place them cut-side down on a baking tray lined with baking paper.
2Roast for 20–25 minutes, or until the skins are wrinkled and slightly charred.
3Transfer the roasted peppers to a bowl and cover with a plate. Let them steam for 5 minutes - this makes peeling easier. Peel off the skins and discard. Add the roasted peppers to a blender or food processor.
4Add milk, nutritional yeast, garlic powder, lemon juice, syrup, and salt. Note: If you want the sauce to be thicker, add extra milk and 10 g of potato starch.
5Blend until completely smooth and creamy (~30 seconds).
6Transfer the sauce to a small saucepan over medium-low heat.
7Stir occasionally and cook for 2-3 minutes until the sauce thickens.
Nutritional Info
Makes 2 portions
131 Calories per portion
7g protein
21g carbohydrates
4g fiber
3g fat
131 Calories per portion
7g protein
21g carbohydrates
4g fiber
3g fat
High in Vitamin B1
High in Vitamin B2
High in Vitamin C
High in Folate
High in Vitamin B2
High in Vitamin C
High in Folate
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