The ten most delicious vegetarian sauces:

1. Vegan salad dressing

Ingredients: 1 plantain, 1 passion fruit, 1/perilla seed 2 teaspoons, 1 tablespoon soy sauce, 1 tablespoon wine vinegar, 3 small pieces of marinated tofu

Method:

Use a blender to smooth all the ingredients.

2. Vegan cheese sauce

Ingredients: 100 grams of chickpeas (soaked for 8 hours, cooked until soft), 100 grams of cashews (soaked for 8 hours), 1 cup of water , 1 tsp nutritional yeast

Method:

Put all the ingredients into a blender at high speed and stir evenly. Place in a clean jar and keep refrigerated for 3 days.

3. Vegan Mayonnaise Sauce

Ingredients: 3 tablespoons flax seeds (soak overnight and drain), 1/2 cup roasted cashews, 3 tablespoons lemon juice, 2 tablespoons Maple syrup, 1/2 teaspoon mustard, 1/2 teaspoon paprika, 1 teaspoon salt, 6 tablespoons olive oil, 3/4 cup water

Method:

1. Put the above ingredients (except lemon juice and olive oil) into a blender and beat until smooth.

2. Pour into a bowl, steam for 10 minutes, take out and let cool, then put the mixture into a blender.

3. Add lemon juice and mix well on low speed.

4. Slowly add the olive oil, stir until smooth and thick, then serve, or store in the refrigerator for later use.

4. Green Sauce

Ingredients: 500g spinach, 100g basil (nine-layer tower), 250g cashew nuts, 250g pine nuts, 30g salt, 100g olive oil

Method:

1. Wash the spinach and basil, drain and set aside; roast cashews and pine nuts until fragrant, let cool and set aside.

2. Use a blender to crush the cashews and nuts into a puree, then add spinach and basil and continue blending.

3. Finally add oil and salt, and continue to stir evenly.

5. Red Sauce

Ingredients: 400g tomatoes, 200g tomato paste, 60g coconut oil, 60g carrots, 1g pepper, 15g sugar, 2g perilla , 20 grams of olive oil, 1500 grams of vegetarian stock

Method:

1. Wash the carrots, cut into 5-gram hob pieces, and cut the tomatoes into four quarters.

2. Put olive oil in the pot. When it is 60% hot, add carrot cubes and stir-fry over low heat until fragrant.

3. Add tomato paste and stir-fry over low heat for 1 minute.

4. Add vegetarian stock, tomatoes, olive oil, sugar, pepper, and perilla, bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes.

5. Take it out, pour it into a blender and crush it.

6. Secret Spicy Sauce

Ingredients: chili noodles, tempeh, pepper, star anise, bay leaves, grass fruits, cinnamon, peeled cooked peanuts, cooked melon seeds, cooked Sesame seeds, vegetarian oyster sauce, rapeseed oil, salt, sugar, mushroom powder

Method:

1. Pour enough rapeseed oil into the pot, add appropriate amount of star anise and Sichuan peppercorns (optional) Slightly more), bay leaves, cinnamon, and strawberries are slowly fried over low heat and taken out after seven or eight minutes.

2. Add tempeh in the pot and stir-fry. Add two or three spoons of vegetarian oyster sauce, an appropriate amount of salt, and sugar. Stir-fry for a few minutes, then lower the heat to medium-low, add the chili noodles and continue to stir-fry.

3. Fry until the red oil is leached out and the aroma is fragrant. Add cooked sesame seeds, chopped cooked peanuts, cooked melon seeds, and mushroom powder, and stir evenly.

7. Ginger Chili Sauce

Ingredients: 10 fresh chili peppers (cut into small sections), 1 small piece or 50 grams of ginger (finely chopped), 2 tablespoons of sugar, 1 teaspoon of salt, 1 teaspoon sesame oil, 6 limes (juiced), 1/2 cup water

Method:

Put all ingredients into a blender and blend until smooth.

8. Vanilla chili sauce

Ingredients: 10 fresh chili peppers (cut into small sections), 1 cup fresh mint leaves, 1 cup fresh nine-layer pagoda leaves, 1 tablespoon salt, 2 tablespoons sugar, 8 limes (juiced)

Method:

Put all ingredients into a blender and blend until smooth.

9. Red oil chili

Ingredients: walnuts, bay leaves, star anise, cloves, Sichuan peppercorns

Method:

1. Dried Remove the seeds from the chili peppers, put them into a pot, stir-fry the dried chili peppers over low heat, and stir-fry until the chili peppers are slightly charred.

2. Grind or break the dried chilies to make chili powder and set aside.

3. Pour the oil into the pot, heat it to 70% heat, and fry the spices for 10 minutes.

4. Place a strainer on the chili powder and pour in 70% hot oil.

5. Add a small amount of cold oil to fix the color.

6. Add cooked sesame seeds to increase the flavor.

7. Use a filter to filter the prepared red oil chili. After cooling, put it into a clean bottle and store it in the refrigerator.

10. Barbecued pork sauce

Ingredients: 1 tsp five-spice powder, 1 tsp black pepper, 1 tbsp ginger powder, 3 tbsp ketchup, 3 tbsp soy sauce, 4 tbsp vegetarian oyster sauce , 1 tbsp peanut butter, 1 tbsp sesame oil, 3 tbsp maltose, 3 tbsp sugar, 1/2 cup flax seeds (soaked and blended into a fine paste), 2 tbsp vegetable oil, 11/2 cups water

Method:

1. Heat vegetable oil in a pot, stir-fry five-spice powder, black pepper powder and sand ginger powder over low heat until fragrant.

2. Add sesame oil, peanut butter and sugar and stir-fry.

3. Add tomato paste, soy sauce, vegetarian oyster sauce, maltose and flaxseed paste and cook for half a minute.

4. Slowly add water, stir the sauce while adding, and cook over low heat for about 3 minutes.