Dipping, complementary, pasta and salad sauces all in one blog
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Dipping Sauces
Roasted Garlic Yoghurt Dip
This dipping sauce can be used as a dip or spread for sandwiches, wraps, crackers and other snacks. You can also serve it with raw vegetables or spread it over toast.
You will need
- 1/2 cup of plain vegan yoghurt
- 2 tablespoons of olive oil
- 1 teaspoon of minced garlic
- 1 teaspoon of lemon juice
- 1 tablespoon of fresh parsley
Method
Preheat oven to 200°C.
Peel and slice the garlic cloves lengthwise. Place the slices on a non-stick baking sheet and drizzle with a tablespoon of oil. Roast for 20 minutes or more, until golden brown.
Once cooled, mash the garlic cloves in a bowl and mix in the remaining ingredients. My favourite is when served alongside raw veggies, crackers, or bread.
Complementary Sauces
Mango Chutney
Chutney is a type of condiment that combines fruits, vegetables, herbs and spices with vinegar, sugar, and sometimes oil. It has its origin in the Indian subcontinent and has become popular worldwide. Chutneys can be used as a complement to meals, a relish for snacks, or as a topping for desserts.
This mango chutney is perfect to add to curries and rice dishes.
You will need
- 2 tablespoons of vegetable oil
- 1 teaspoon cumin seeds
- 1 medium onion
- 1 cup of mango
- 1/4 cup of minced ginger root
- 1/4 cup raisings
- 2 tablespoons brown sugar (make sure its vegan)
- 2 tablespoons white vinegar
- 2 tablespoons lemon juice
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon of cayenne pepper
- 1/2 teaspoon salt
- 1/4 cup fresh cilantro
Method
Start by heating the vegetable oil in a pan over medium heat. Finely chop the onion and add it in the pan with cumin seeds. Cook until the onion is golden brown.
Next, add the diced mangoes, fresh ginger, raisins, brown sugar, white vinegar, and lemon juice, coriander, cumin, cayenne pepper, and salt. Cook the mixture until it thickens. Once it is, stir in chopped fresh cilantro.
And your mango chutney is ready to be served! Enjoy!
Roasted Eggplant Sauce
This eggplant creamy sauce can be used for anything, really and is full of flavour
You will need
- 1 large eggplant
- 2–3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon smoked paprika (or regular)
- Salt and pepper to taste
- Fresh herbs for garnish (I recommend parsley or basil)
Method
Roast a large eggplant in a 200°C oven until soft (about 30–40 minutes).
Scoop out the roasted eggplant flesh and place it in a blender with minced garlic, olive oil, lemon juice, smoked paprika, salt, and pepper.
Blend until smooth, adjusting thickness with water if needed.
Taste and adjust the seasoning, adding more lemon juice, salt, or paprika as desired.
Transfer to a serving bowl, garnish with fresh herbs and a drizzle of olive oil.
Salad Sauces
Tahini (Dressing) Sauce
This simple yet delicious dressing is ideal for green salads, quinoa salads, to drizzle over roasted potatoes or any other dish of your liking.
You will need
- 3 tablespoons tahini
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons maple syrup
- 1/4 teaspoon sea salt
- 1/4 cup water
Method
In a small bowl, whisk together the tahini, lemon juice, olive oil, garlic, maple syrup, and sea salt.
Next, whisk in the water until the mixture is smooth and creamy. Taste and adjust the seasoning if needed.
Lemon-Dijon Vinaigrette
You will need
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced (optional)
- 1/2 teaspoon maple syrup or agave nectar (for sweetness)
- Salt and pepper to taste
Method
Whisk together the olive oil, fresh lemon juice, and Dijon mustard in a small bowl until well combined.
Add the minced garlic (if using), maple syrup, and a pinch of salt and pepper. Whisk everything together until the dressing is emulsified and has a smooth consistency.
Taste the dressing and adjust the flavours as needed. You can add more lemon juice for extra tang, sweetener, or adjust the salt and pepper to suit your taste.
Drizzle this lemon-Dijon vinaigrette over your favourite vegan salad. It pairs well with a variety of salads, including mixed greens, chickpea salads, or roasted vegetable salads.
Pasta Sauces
Vegan Pesto
A classic pasta sauce made with fresh ingredients so you never miss the taste of pesto again. Simple and easy to make!
You will need
- 1 cup of fresh basil leaves
- 2 tablespoons of pine nuts
- 2 cloves of garlic
- 1/4 teaspoon of salt
- 1/4 cup of olive oil
- 2 tablespoons of nutritional yeast
Method
Start by blending the basil leaves and pine nuts in a food processor until paste forms. Then add the garlic, salt, and olive oil, and blend again.
Finally, add the nutritional yeast and blend until combined. Your vegan pesto sauce is now ready to be enjoyed!
Try pouring it over cooked pasta with a drop of pasta water in a pan and stirring until it all becomes a little runny. Enjoy!
Tomato Bliss Sauce
While this recipe may appear to have an array of ingredients, each one has its special role in creating a harmonious and flavourful tomato sauce.
You will need
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cans (fire-roasted) diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons vegan Worcestershire sauce
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Method
Heat the olive oil in a large pan over medium heat.
Add the onion and cook until softened, about 5 minutes, then the garlic and cook for 1 more minute. Next, add the diced tomatoes, tomato paste, vegan Worcestershire sauce, oregano, basil, smoked paprika, salt, and pepper. Bring the sauce to a simmer and cook for 10 minutes.
Taste and adjust the seasoning according to your preferences. Serve over cooked pasta and garnish with freshly chopped parsley.
These were some of my favourite vegan sauces. If you are a new vegan in particular, incorporating these in your dishes will surely elevate them flavour-wise and make your vegan transition smoother!
Do not hesitate to ask me any questions you may have.
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