VEG SAUCE RECIPES RECIPES
VEGETABLE SAUCE RECIPE - FOOD.COM
Make and share this Vegetable Sauce recipe from Food.com.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Clean, rinse and chop the vegetables.
- In a big cooking pan, mix all ingredients together except salt and black.
- Cook it for 15 minutes.
- Add black pepper and salt to taste; cook for five minutes; remove from heat.
- P.S. The sauce could be used with rice; for garnishing baked fish or meat and as a dipping sauce.
Nutrition Facts : Calories 163.8, FatContent 10.7, SaturatedFatContent 1.5, CholesterolContent 0, SodiumContent 368.2, CarbohydrateContent 16.9, FiberContent 4.5, SugarContent 9.2, ProteinContent 2.8
VEGETABLE SAUCE RECIPE - FOOD.COM
Make and share this Vegetable Sauce recipe from Food.com.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Clean, rinse and chop the vegetables.
- In a big cooking pan, mix all ingredients together except salt and black.
- Cook it for 15 minutes.
- Add black pepper and salt to taste; cook for five minutes; remove from heat.
- P.S. The sauce could be used with rice; for garnishing baked fish or meat and as a dipping sauce.
Nutrition Facts : Calories 163.8, FatContent 10.7, SaturatedFatContent 1.5, CholesterolContent 0, SodiumContent 368.2, CarbohydrateContent 16.9, FiberContent 4.5, SugarContent 9.2, ProteinContent 2.8
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VEGETARIAN PASTA SAUCE RECIPE: HOW TO MAKE IT
Loaded with fresh vegetables and herbs, this hearty, meatless sauce is a perfect way for gardeners to make delicious use of their harvest. "You can add some of your favorite red wine to the sauce during the cooking process, if you wish."
—Jerry Tamburino
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Reviews 4.7
Total Time 02 hours 30 minutes
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Cuisine Europe, Italian
Calories 131 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 02 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 131 calories per serving
- In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.
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My mini pizzas are fantastic for those who struggle to get their kids to eat their veggies – the sauce is just brilliant because it’s jam-packed full of good stuff and the kids will never know!
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 467 calories per serving
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 467 calories per serving
- Preheat the oven to 220ºC/425ºF/gas 7 and place a large flat baking tray upside-down in the oven to heat up.
- Add the flours and a good pinch of sea salt to a large bowl and make a well in the middle.
- In a jug, mix 325ml lukewarm water with the yeast. Pour the mixture into the well and mix thoroughly, gradually bringing in the flour from the sides until you get a rough dough – if it’s too sticky, add a little more flour.
- Knead in the bowl until smooth.
- On a flour-dusted surface, split the dough in half. Divide one half into two (for the adults) and the remaining half into 4 (for the kids).
- Roll each piece into a ball and place on a semolina-dusted tray, leaving a gap between each one. Cover with clingfilm and place in a warm place to prove for 35 minutes, or until doubled in size.
- Next, make the sauce. Peel and finely chop the onion, then clean and roughly chop the mushrooms. Trim and roughly chop the celery and carrot, peel and finely chop the garlic, and pick the oregano.
- Heat 3 tablespoons of oil in a medium pan on a medium heat, then add the onion, celery, carrot and garlic.
- Cook down for a few minutes, then add the remaining veg, oregano, chopped tomatoes and a good splash of water.
- Season lightly with black pepper, then cook for 10 to 15 minutes, or until the vegetables are soft. Blitz until smooth with a stick blender, adding a splash of water to loosen, if needed.
- On a flour-dusted surface, press and shape a piece of dough out to the thickness of a pound coin, keeping the crust on the thicker side – this will help hold the sauce.
- Drizzle with a little oil, then spoon on a nice layer of sauce, spreading it all over the pizza, stopping 1cm from the edge.
- Tear and dot over mozzarella, then top with whatever you fancy – I like finely sliced courgette and red pepper, with some fresh oregano and a small grating of Parmesan, to finish, but feel free to come up with your own combinations.
- Pull the pizza onto a flat semolina-dusted tray, then very carefully slide onto the preheated tray that's in the oven. Cook for 7 to 10 minutes for the kids' pizzas and around 15 minutes for the larger ones, or until golden, crispy and cooked through.
- Repeat with the remaining dough and keep cooking them as and when you’re ready. Serve with a crisp green salad.
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