Tag Archives: sauce

Buffalo Wing’ish Hummus

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I don’t know about you but I LOVE almost anything with buffalo wing sauce, there’s just something about it that makes everything taste better. You can imagine my excitement when I stumbled upon this recipe! All the taste of buffalo wings without the greasy meat and occasional cartilage/fat between your teeth! Sorry, but it’s true!

Buffalo Wing’ish Hummus

I found this recipe on PreventionRD.com. This is a really cool site and I’m looking forward to making more of her recipes!

Buffalo Wing Hummus

2 cans chickpeas, drained and rinsed (I used 2 1/2 cups cooked chickpeas)
2-3 cloves garlic
1/4 cup tahini
1/4 cup fresh lemon juice
1 1/2 tsp paprika
3 Tbsp calorie-free wing sauce (I used 5 Tbsp Frank’s Buffalo Wing Sauce instead of these two different types of sauce)
2 Tbsp cayenne hot sauce
1 Tbsp distilled white vinegar
1/2 tsp Kosher salt (I only added a tiny pinch)

Directions:

Put the chickpeas, garlic, tahini, lemon juice, paprika, wing sauce, hot sauce, vinegar and 1 1/2 teaspoons salt in a food processor. Puree until smooth and creamy.

Yield: 12 servings (1/4 cup each).

Nutrition Information (per serving): 99 calories; 3.4 g. fat; 0 mg. cholesterol; 231 mg. sodium; 11.8 g. carbohydrate; 4.2 g. fiber; 4.6 g. protein

Process in food processor until smooth and creamy

Ready!

Serve with crackers and celery sticks

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No-Buffalo Nuggets

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These are so easy to make and really good! I love the taste of spicy buffalo sauce so when I saw these I had to try them! My hubby wanted a “football watching snack” too so the timing was perfect. Our toddler loved these too! I didn’t add any Frank’s Hot Sauce to hers, she’s not to that level of spice yet! Serve these with a side of Vegan Ranch Dressing.

No-Buffalo Nuggets

I found the nugget recipe on Babble.

3 Ingredient Vegan Buffalo Nuggets
vegan, makes 15 bites/nuggets

1 1/4 cups of GimmeLean Vegan Sausage (comes in a tube – fridge section of grocery store)
1/2 cup Panko bread crumbs
2 Tbsp hot sauce — I like Frank’s Hot Sauce
for saute: 2 Tbsp safflower oil

swap spicy for sweet: substitute sweet BBQ sauce or ketchup for the hot sauce if you don’t want the bites too hot!

Directions:

1. Gather your ingredients. Heat the safflower oil in a sauté pan over med-high heat.
2. Tear your sausage into tiny nuggets – they don’t have to be evenly shaped (unless you’d like to roll them into nice balls or pound into nugget shapes).
3. When the oil is hot, quickly roll each sausage nugget in the Panko and place in the sizzling hot oil. Continue doing this until the pan is filled. Allow each nugget to sauté for about 2 minutes on each side. You want the Panko crumb to crisp and brown and saturate with the oil so that they are no longer a white color — but now a caramel brown.
4. When your nuggets are evenly cooked, and the oil mostly absorbed/cooked off. Turn the heat off and add in your hot sauce in a casual ‘splashy’ way. You want a nice splash of sauce to accent ( but not overly saturate) each of the bites. Toss the nuggets in the still hot pan with the sauce as they sizzle and cook.
5. Serve hot.

Easy ingredients!

Cut up or tear bite sized pieces of Gimme Lean Sausage

Coat each piece with panko breadcrumbs

Cook until brown on both sides

Okay, so a few of them are a little TOO brown but they were still good!

Add hot sauce and toss

Serve with Vegan Ranch Dressing

Habanero Sauce

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I know what you’re thinking… habaneros are too hot!! I think the Stevia and the red wine vinegar (and maybe carrots?) in this sauce mellow out the hotness of the habaneros leaving a nice spicy kick and tons of flavor. This has become one of our favorite sauces! My husband loves the Chipotle Sauce so much, he was hesitant to try this one because “I’m happy with my sauce, I don’t need another one to confuse me”. Well, this one is another one of his favorites now too!

If you like hot salsa, you could eat this with chips (I do) but if you’re more of a wimp you may want to dab it on tacos, burritos, nachos, mac n’ cheeze (yum!) and many other things! So far we’ve added it to bean burgers, Beer-Simmered Seitan Carnitas, Matzo Brei, and Black Bean & Quinoa Chili.

Pretty Habanero Sauce

This is another FABULOUS recipe from Melomeals: Vegan For $3.33 A Day! It’s so easy to make and again… SO GOOD!!!

  • 1 T olive oil
  • 3 habaneros, cut in half  – I deseeded mine
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 2 small carrots – (I used the carrots from my CSA… fresh organic carrots are yummy!)
  • 10 large garlic cloves
  • about 1 tsp sea salt
  • ¼ t Kal Stevia Powder
  • 1.5 cups red wine vinegar
  • 1/2 cup water

Method:

1. Sauté peppers, onions, carrots, garlic and salt for 15 minutes in a non stick skillet

2. Add stevia, vinegar and water

3. Bring t a strong simmer, cover and cook for 15 minutes

4. Let cool and blend

This will keep in the fridge for a month. It will separate; that’s OK, just stir it together before using. You can freeze it in an ice cube tray and store the cubes in your freezer. One cube adds great heat and flavor to rice, chili, marinades or other dishes.

Chop your veggies

Saute 15 minutes

Simmer 15 minutes

I used my immersion blender while it was still hot then let it cool before putting it in sauce container

Topped our 3-Ingredient Burgers with it...

And the Beer-Simmered Seitan Carnitas

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Thai Chili Peanut Sauce

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I have the best husband! He is always willing to run to the store for me if I need anything, no matter how crazy the item is or how long the list. He went to Sprouts for me a few days ago AND took our toddler to give me a much-needed break. He brought home these Chili Peanuts and said he thought they looked good but they weren’t. He must have been hungry… Rule #1 of grocery shopping is not to go when you are hungry otherwise you end up with things like this.

I asked Melody of Melomeals: Vegan For $3.33 A Day what she would do with them (she is the recipe invention master!) and she suggested a peanut sauce. Great idea! I went through my fridge and cupboards and I found soba noodles, a leftover red pepper from making Red Lentil Thai Chili, cilantro, limes, fresh ginger, Morningstar Chick-n Strips, panang curry paste, half a can of coconut milk, leftover shredded carrots from making Carrot Breakfast Bread, snow peas and a fresh bag of organic spinach from my CSA delivery. Okay… time to invent something!

After adding, tasting and blending for what seemed like forever… my Chili Peanut Sauce came out pretty tasty! This sauce would go well with a bunch of things but I made it into a noodle dish with the red pepper, carrots, snap peas, spinach, Morningstar Chick-n Strips and soba noodles.

Thai Chili Peanut Sauce

Ingredients

* 1 cup chili peanuts

* 2 Tbsp panang chili paste – you could use any curry paste but the panang was really good!

* 1/2 – 3/4 cup coconut milk

* 2 Tbsp fresh ginger

* 3 cloves garlic

* 2 Tbsp fresh lime juice

* 1/4 cup cilantro

* 1-2 Tbsp maple syrup

* 2 Tbsp soy sauce

* 1 tsp Sriracha (optional)

* Big pinch of salt

Directions:

* Add all ingredients to high-powered blender (I used my VitaMix) and blend until smooth.

* Add more coconut milk if it’s too thick

* I’m pretty sure this would work in a food processor but I haven’t tried it yet. Next time.

For the noodle dish I added this sauce to:

* I cooked my soba noodles

* Sautéed 1 diced red pepper, 1 cup shredded carrots and 1 cup snow peas in a tiny bit of peanut oil

* I then added the Morningstar Chik-n Strips and cooked for about 3-4 minutes, stirring often

* Added 1 cup of sauce, then noodles and spinach (about 5-6 cups) and mixed with tongs, cooked on low heat until spinach wilted and sauce was covering all ingredients.

* I served this with Sriracha Hot Sauce, it really made the dish!! You could use regular whole wheat spaghetti for this too. Top with fresh cilantro and maybe a little lime juice, if you wish.

Finger Lickin’ Good BBQ Sauce

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I’ve been using this recipe for a few years now and everyone loves it!

I found this recipe on Food.com.

  • 1/2 white onion
  • 3 cloves garlic
  • 3 tablespoons olive oil
  • 1 2/3 cups ketchup
  • 1/2 cup white vinegar
  • 1/3 cup brown sugar
  • 1/3 cup Worcestershire sauce (I use a vegan one)
  • 2 teaspoons chili powder   **Variation (see note below) – 2tsp smoked paprika AND 1 tsp ancho chili powder instead of 2 tsp chili powder
  • 1/4 teaspoon cayenne pepper
** NOTE: The first time I made this sauce I accidentally used 2 tsp smoked paprika instead of chili powder, then I added 1 tsp ancho chili powder to try to “fix” it. It came out REALLY GOOD and I make it with that variation sometimes.
I recently served this sauce on Homemade Seitan – both my hubby and toddler loved it!

Napa Cabbage Tacos

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I ordered a napa cabbage from my CSA and when it arrived yesterday I was blown away at how big it was!

I took the leftover TVP “meat” mixture and all of my toppings (including the Southwestern Chipotle Dressing/Sauce)and used the napa cabbage to make Napa Cabbage Tacos! Napa Cabbage isn’t as thick as regular cabbage, it’s very refreshing and has a nice crunch to it.

These turned out really good! Yay for leftovers!