Category: sauce

Tasty Mushroom Gravy (Vegan & Gluten-Free)

Now that you’ve got some tasty vegan broth that’s been STOCKpiled (oh, I just HAD to have some pun with that), I’m going to show you a few interesting ways to use it. I’ll start with this amazingly quick and easy vegan mushroom gravy. This is the tastiest, umamiest (totally a word), most versatile gravy that you’ll ever try. You can keep it classic and serve it over mashed potatoes. Or, be trendy and have it on top of a whole roasted cauliflower. Vegetarian poutine? No longer a pipe dream. Whichever way you decide to pour it, once you try it, you’ll never go back to brown powder and water again. Bonus: this gravy is both vegan AND gluten-free, making it a great option for those dinner guests with special diets or food intolerances.

Mushroom & Pepper Gravy
(a.k.a. Vegan Mushroom Gravy / Vegetarian Gravy)
an original recipe by Allison Sklar

ingredients
2 tbsp oil
1 pint cremini (or white) mushrooms
1/2 small onion, very thinly sliced
1 1/2 cups vegetable broth
2 tbsp cornstarch
1/2 cup water
2 tbsp gluten-free tamari (or low-sodium soy sauce, if you’re not concerned about gluten)
1 tbsp rice vinegar or apple cider vinegar
pinch salt
generous amount of cracked black pepper

method
Heat oil in large saucepan. Add onions and mushrooms. Cook, stirring infrequently, about 10 minutes. Use a wooden spoon to scrape any brown bits off of the bottom of the pan. (Those brown bits are major flavour enhancers!) Add broth slowly, and bring to a boil. Add tamari/soy sauce & vinegar. Whisk cornstarch into cold water until homogenous. WHISKING GRAVY CONSTANTLY, slowly pour in the cornstarch mixture, continuing to whisk until sauce bubbles and thickens, about 1 minute. Remove from heat. Add pepper and salt, stirring with wooden spoon.

If not serving immediately, keeps well in a glass jar in the fridge for a few days. To reheat, pour mixture into saucepan with a tiny bit of water. Whisk constantly until heated. Serve hot.

Liked this recipe? Show us some PINTEREST love and pin the image below 🙂

Creamy Pumpkin Sauce

Fall is just around the corner – which means it’s time for pumpkin EVERYTHING! Last year, I showed you how to make your very own pumpkin spice latté, and some homemade pumpkin alfredo pasta. This year, pumpkin season kicks off with a super easy weeknight meal that requires very little prep and comes together in less than 15 minutes. Happy *almost* autumn!

Pasta with Creamy Pumpkin Sauce

Ingredients
2 tbsp butter
3 crushed garlic cloves
1/4 cup milk (or cream, for a richer sauce)
1 brick cream cheese (250g) cut into cubes
3/4 cup canned pumpkin purée
pinch salt, black pepper, and clove, to taste

Method
Prepare your favourite pasta according to directions. (I used a herb-speckled pasta, but you can use anything you desire!) Drain, reserving some of the water for the sauce. Meanwhile, melt butter in small saucepan over medium heat. Add garlic and cook until fragrant. Add milk. Add cheese, a little at a time, until melted. Add pumpkin. Mix together until homogenous. Continue stirring for about one minute, until mixture comes together and is hot. If mixture is too thick, add a few tbsp of cooking water until desired consistency is reached. Add salt, pepper and clove. Toss with pasta. Serve warm.

Vegan Stuffed Sweet Potatoes



When a “Let’s empty out the fridge and cook all the things,” dish becomes a “Let’s definitely make this again, like, all the time,” kind of meal, I know it’s time to blog.

This is one of those amazingly delicious get-your-omnivore-friends-to-love-vegan-food recipes. Seriously, this stuff tastes like love and comfort. A hearty, healthy, nutritional powerhouse, stuffed into a cute little potato package! You don’t even have to mention to anyone that it’s vegan, because really, they don’t even need to know that no animals were harmed in the making of this meal. They don’t even need to know that this is good for them. They don’t even need to know that it contains complete protein and is full of vitamins. Nope, they just need to eat it. And then, when they’re all done, you can casually fill them in. Oh, what’s that? You loved it? You want more? You can’t get over how creamy the sauce was? Yeah. Oh, bee tee dubs, it was vegan and naturally gluten-free!

And now, for the love of sweet potatoes everywhere, I present to you my 100th recipe!

Vegan Stuffed Sweet Potatoes with Quinoa & Swiss Chard
an original vegan recipe by allison sklar 

ingredients
2 medium sweet potatoes
1/2 cup quinoa, cooked to package directions
1 handful of chopped greens (I used swiss chard)
1 handful of chopped brussels sprouts (or cabbage)
4-5 tbsp olive oil
1 tbsp of your favourite mixed all-purpose seasoning. (I like to use a Jamaican jerk seasoning because it’s tasty, but any spice mix that you have on hand will work!) 

Quick spicy vegan mayo: 2 tbsp Vegenaise Original + 1 tsp Sriracha

method
Roast your potatoes, wrapped in foil, in the oven for about 45 mins at 400F. When they’re ready, take them out, cut them in half and scoop out as much flesh as you can, trying not to break the skin. Sautée the greens and cabbage in some oil, once they are bright in colour, add in your quinoa and stir. Add your chopped potato. Add your spices. Scoop it all back into your potato. If they need to be re-warmed (mine did, because I made them in advance!) put them back in the oven at 350 for about 15 mins. Serve hot, drizzled with spicy vegan mayo.

Vegan "Meat" Sauce with Lentils

I got 99 posts, but a meat sauce ain’t one! (Well, until now!)

You guys! This is my 99th post! Are you as excited as I am? Well, you should be. Because this is by far the best of the best. I mean, this is some real stick-to-your-ribs, blow-your-socks-off, even-ravenous-carnivores-will-love-it saucy sauce. Even my boyfriend, the lover of all things meat, declared this sauce to be “so meaty!”

Do you need any more reasons to make this right now? Really? Alright. Here are 10 reasons you should make this sauce: It’s hearty. It’s tasty. It’s spicy. It’s easy. It’s healthy. It’s vegan. Low sodium. Soy-free. Gluten-free. No added sugar. And, for all of those worried about protein intake, it’s an excellent source of the good stuff!

Serious winning all around.

One of my favourite things about this sauce is how quick and easy the process is. Chop up your ingredients, toss ’em into your slow cooker, set it, and forget it! Let your kitchen, and your house, smell like you’ve been slaving over the stove all day (when really, you’ve just been doing other important things, like catching up on some Netflix.)

Ok, ok. I’ll spare you more blab and just get right to the recipe – so that you can get right to it and cook!

Hearty Vegan Slow Cooked “Meat” Sauce
with lentils, olives, and sun-dried tomatoes
a.k.a AWESOME SAUCE
an original recipe by allison sklar

ingredients
1 medium red onion, diced
3 cloves garlic, minced
1/3 cup brown or green lentils (dried)
1 large can no-salt-added diced tomatoes with liquid
1/4 cup chopped sun-dried tomatoes
1/3 cup chopped pitted mammoth green olives
2 tbsp olive oil
2 small green chile peppers (or more, if you like a spicy sauce!)
1 tbsp Jamaican jerk seasoning mix (or a mix 1/2 tbsp paprika (not smoked), and 1/2 tbsp herbes de province)

method
Mix all ingredients together in slow cooker. Set on high for 3 hours. Remove lid, stir. If you notice it is starting to become too dry, add a few tbsp of water until desired consistency is reached. Return lid to pot and continue to cook for another 3 to 4 hours. Lentils will be tender and sauce will darken in colour.

Ways to serve it

  • On top of pasta
  • Mixed in with rice
  • On bread (as bruschetta)
  • With a spoon




Roasted Eggplant Falafel with Spicy Yogurt Sauce

Alright, so I have a confession to make. This dish actually started out as an italian-style meatless meatball dish. It was supposed to be covered in tomato sauce and smothered in cheese and served on top of a plate of spaghetti. But, with an ice storm a brewin’ outside, I did not feel safe venturing out to get the handful of ingredients that I was missing. So, I decided to just make a few changes and use whatever I had on hand. Basil became cilantro. Beans became chickpeas. And then, somewhere along substitution road, my meatless meatballs in tomato sauce became meatless falafel in yogourt sauce. Let me tell you, whatever you want to call them, these little babies are 100% pure deliciousness.
  
Just a few things to note before you go off and make this. You MUST roast the eggplant the whole way through. No if’s and’s or but’s, the roasted eggplant has a flavour and texture that is crucial to the texture of the final product.  Also, the chickpeas are what give it that distinct falafel taste, so if you decide to sub them for something else, you’re going to have a very different little ball! Oh, and be sure to use greek yogourt (I prefer to use 2% as it’s creamy but still low in fat, but you can use any % that you like.) Vegan? No fret! Omit the yogourt sauce and replace it with some red hot sauce instead. Alright, let’s get ballin’!
Roasted Eggplant Falafel with Spicy Yogurt Sauce
An original recipe by Allison Sklar. Inspired by Meatless Meatballs, Food Network Magazine, Jan/Feb 2015.
ingredients
(for the vegan falafel)
1 large eggplant, roasted
1 cup breadcrumbs
1/2 cup chickpeas (rinsed & drained)
1 clove garlic, mashed
1/4 cup chopped fresh cilantro
1/4 cup soy or nut milk
2 tbsp ground chia or flax seeds
1 tsp chili flakes
pinch salt & pepper
(for the yogurt sauce)
1 cup greek yogurt
1/2 cup vegetable juice
1 tsp ground turmeric
1 tsp cinnamon
1 tsp ginger
1 tsp cumin seed
2 tsp harissa paste 
handful chopped fresh cilantro
Begin by roasting your eggplant. Preheat oven to 375F. Place whole eggplant on a baking tray lined with parchment paper. Prick eggplant with fork all over. Roast for 45 to 50 minutes, or until it looks wilted on the outside and is soft enough to slice easily with a knife. Let eggplant cool, about 15 to 20 minutes, before using. 
Meanwhile, prepare the broth for the yogurt sauce. In a small saucepan, combine spices and harissa paste. Toast on medium low heat until fragrant (2 to 4 minutes), moving it all around with a spatula or wooden spoon. Add vegetable juice & cilantro and whisk. Continue whisking intermittently on low heat until mixture reduces, about 10 minutes. Remove from heat and let cool completely. (You may transfer to fridge once it’s cool enough!)
While the mixture is cooling, prepare your “chia egg.” (This is your binding agent!) Combine milk with chia seeds and let sit for about 10 minutes, until mixture is slightly gelatinous. 
Now, it’s time to make the falafel! Mash chickpeas very well with a fork. Mix together with breadcrumbs, cilantro and garlic. Once the eggplant is roasted and cooled, scoop out the inside, discarding the skin. Mash as well as you can, and incorporate it into the breadcrumb mixture. Add in the chia egg, and use your hands to bring it all together. 
Roll into balls and place on parchment lined baking sheet. Bake at 350F for about 20 to 25 minutes, or until golden on the outside. 
Combine cooled broth with yogourt, mixing well. 
Serve hot falafel with cool yogourt sauce. Use more fresh cilantro to garnish if desired. 
NOTE: Short on time? No fret! Here are a couple of suggestions…
You can roast the eggplant the day before. 
You can skip the broth part of the yogurt sauce if you want to, and instead, just mix yogourt with a couple of tsp of harissa or sriracha! Instant spicy yogurt!


Fallin’ For You (Pumpkin Alfredo Sauce)

Pumpkin alfredo sauce, where have you been all of my life?

I came up with this quick and simple dish after flipping through the latest issue of Food Network Magazine. For a couple of weeks, I’d routinely flip back to the same page, drooling over a photo of tortellini bathed in this dreamy pumpkin sauce. The original recipe asked to sautée pumpkin with nutmeg, but since I’m really not a nutmeg kind of gal, I decided to omit that step. I then reassessed the rest of the recipe, and well, I pretty well stripped it down to the basics (pumpkin puree and cream) and then added my own little twist.

My version comes together when delicious pumpkin puree meets with heavy cream, gets sprinkled with a hint of marinated garlic and finished off with a generous sprinkling of parmigiano reggiano cheese. Toss it with pasta and top it all off with sea salt and pepper, and you’ve got a meal. This sauce is so velvety that it tastes sinful, yet it’s surprisingly light thanks to the magic that is pumpkin puree.
(Also, what better way to get a picky eater to eat his or her veggies?!)

This recipe’s quick, easy, and ridiculously tasty – so make it tonight! Whether it’s for yourself, or to impress a lucky guest, tastebuds everywhere will be rejoicing in the glory of this newfound autumn comfort food.

Note: I served this with fresh cheese ravioli, but it would be a great companion to tortellini, fettuccine, tagliatelle or any other of your favorite pasta varieties.

Pumpkin Alfredo Ravioli
an original recipe by allison sklar

what you’ll need
1 cup fresh pasta
1 cup canned pureed pumpkin (NOT pie filling!)
3/4 cup heavy cream
1 tbsp crushed marinated garlic
1/4 cup freshly shredded parmigiano reggiano cheese
salt & pepper to taste

how to do it
Prepare your pasta according to package directions. While the pasta is cooking, begin to warm pumpkin in medium saucepan over low heat. Slowly add cream, stirring constantly with a non-stick spatula. Add garlic and heat until mixture begins to bubble. Stir in cheese. Sprinkle with salt and pepper.
Toss desired amount of sauce with drained pasta.

Serve with extra shredded cheese & fresh ground pepper sprinkled on top.
Enjoy!


Wine and Dine (Creamy Wine Sauce)

Cream sauce, I have mastered thee.

After numerous failed attempts at concocting my own alfredo, I finally hit the milky jackpot. I quickly discovered that combining mushrooms, cream and wine will result in some tasty magic on my dinner plate. Simple, smooth and satisfying, this base will be my go-to for any white sauce I’ll be craving in the near future. If you’re not a fan of funghi, don’t fret: substitute chopped spinach, onions or garlic in place of the mushrooms for an equally delicious variation.


Simple Cream Sauce with Mushrooms
an original recipe by allison sklar

what you’ll need
2 tbsp salted butter
1 tsp ground sea salt or kosher salt
1/2 cup chopped onions
1 cup chopped mushrooms (or spinach)
2 tbsp fresh thyme (optional)
2 tbsp cooking wine (white is best, but red works fine)
1/2 cup cooking cream
1 tbsp white flour

how to do it
In a saucepan over medium-low, melt butter. Add onions and mushrooms and sauté until golden. Add cream and wine, stirring well after each addition. Once mixture is bubbling, whisk in flour, stirring until sauce begins to thicken, about one minute. Add salt to taste.
Serve hot, over pasta or vegetables.