This vegan roasted red pepper sauce is a game-changer in the recipe rotation. Ready in under 30 minutes, this flavorful sauce is loaded with rich, smoky flavors and plant-based protein, making it great for weeknight meals or a go-to option for meal prep. Whether you’re tossing it with pasta, topping a grain bowl, or using it as a dip, this sauce will elevate any dish with minimal effort!
Nutrition
Packed with antioxidants from roasted red peppers, spinach and healthy fats from olive oil and pine nuts, this sauce brings more to the table than just flavor.
In addition to 17 grams of plant-based protein and 6 grams of fiber, 1 serving also has 888 mg or 19%DV (daily value) of potassium, 3.4 mg or 19%DV for iron, 122 mg calcium or 9.4%DV. It’s also an excellent source of vitamin A and vitamin C.
Uses
As mentioned, this vegan roasted red pepper sauce is super versatile making your creativity it’s limit. Use it to:
- Top for grain bowls
- Top salads
- Dip for chips or pita
- Thicken and boost the protein in soups
- Mix with pastas or high protein noodles
- Make loaded baked potatoes
- Top nachos
- Spread on sandwiches or into pitas
And so much more!
Preparation:
Step 1: Roast Peppers
Step 2: Peel Peppers
Step 3: Add Ingredients to a Blender
Step 4: Blend
Step 5: Add and Cook TV:
For more on how to cook and uses for Textured Vegetable Protein (TVP), check out: How to Cook Textured Vegetable Protein.
Step 6: Blend
Step 7: Ready to Serve or Top Dishes
Vegan Roasted Red Pepper Sauce
Sweet, spicy, and smokey, this vegan and plant based roasted red pepper sauce is sure to make it back into your recipe rotation. It’s a versatile high-protein addition to all different meals.
- Total Time: 30 minutes
- Yield: 7 1x
Ingredients
- 5 red bell peppers (yellow, orange work as well)
- Spray oil
- 1/3 cup toasted pine nuts, almonds, or cashews
- 5 cloves of garlic
- 2 Tbsp olive oil
- 1 Tbsp dried basil
- 1 tsp dried oregano
- Salt to taste
- Water as needed
- 2 cup TVP (textured vegetable protein)
- 2 chili de arbol
- 1/4 lbs (4 oz) spinach
Instructions
- Preheat boiler or grill on high. Meanwhile, spray the outsides of your bell peppers with oil.
- Place peppers on a sheet tray in the oven on the upper racks or on the grill. Rotate frequently until all sides are chard and the skin of the pepper is blistering.
- Transfer to a heat safe bowl and cover with aluminum foil to allow the peppers to steam.
- After peppers are cool enough to handle (10-15 minutes), carefully peel off the skin and remove the stems and seeds*.
- Add roasted peppers, toasted nuts, garlic, olive oil, basil, oregano, salt and water as needed (I added about 1 cup) to a high powered blender, and blend on high until smooth.
- Add blended sauce, TVP, and chili de arbol to a large pot. Cook on medium heat until TVP is soft (about 10 minutes).
- Remove from heat and add spinach, stirring until spinach is wilted . Adjust salt to taste and serve with desired dish!
Notes
tsp= Teaspoon
Tbsp= Tablespoon
*The steam and insides of the peppers may still be very hot. So be careful while pealing them.
- Prep Time: 20
- Cook Time: 10
- Category: Lunch/Dinner
- Method: Baking
- Diet: Vegan
Nutrition
- Calories: 207
- Sugar: 8
- Sodium: 353
- Fat: 10 g
- Saturated Fat: 1.1 g
- Unsaturated Fat: 8.9 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 6 g
- Protein: 17 g
- Cholesterol: 0 mg