Looking for saucy recipes

vegan4lyfe2012
vegan4lyfe2012 Posts: 1,237 Member
in Recipes
I love a good grain bowl (grain/veg/tofu) and am on the lookout for some animal/dairy free low calorie options. I've been making a few tahini based ones, but they are pretty high in calories. Give me your delicious recipes!

Replies

  • yirara
    yirara Posts: 9,930 Member
    What about chimichurrie? Various soy-sauce based sauces, like ketjap manis? Sometimes I simply use a bit of sambal oelek and not really a sauce. Higher in calories: peanut sauce. If it fits to the dish I use tsatsiki, mix skyr with lower fat mayonnaise and a few spices, or simply use self-picked vegetables of various types.
  • vegan4lyfe2012
    vegan4lyfe2012 Posts: 1,237 Member
    yirara wrote: »
    What about chimichurrie? Various soy-sauce based sauces, like ketjap manis? Sometimes I simply use a bit of sambal oelek and not really a sauce. Higher in calories: peanut sauce. If it fits to the dish I use tsatsiki, mix skyr with lower fat mayonnaise and a few spices, or simply use self-picked vegetables of various types.

    I hadn't thought about chimichurri...that could definitely work!
  • yirara
    yirara Posts: 9,930 Member
    edited January 2
    Pickled vegetables. Sorry
  • vegan4lyfe2012
    vegan4lyfe2012 Posts: 1,237 Member
    yirara wrote: »
    Pickled vegetables. Sorry

    I knew what you meant :smile:
  • AnnPT77
    AnnPT77 Posts: 34,168 Member
    I like to make a reduced-calorie peanut sauce with peanut butter powder, tamari or soy sauce, rice wine vinegar. Can sub gochujang chili paste for the tarmari if you like some heat. Can add any combination that sounds good of Szechuan peppercorns, grated or minced fresh ginger root, chopped raw scallions, . . . etc. Same thing with almond butter powder.

    Non-dairy yogurt can work as a sauce base, if you don't want to use dairy. Add any combination of herbs and spices that sounds good.

    Mushroom gravy (or just sauteed chopped mushrooms) or nutritional yeast gravy or a miso sauce/dressing could be good.

    I'm sorry I don't have detailed recipes. I just make stuff on the fly, guessing at amounts and tasting.

  • mtaratoot
    mtaratoot Posts: 14,228 Member
    Nutritional yeast and some high-quality fish sauce. If you like it spicy, add some chile powder.

    Soak dried beans. Cook until soft. Save some of the water for other uses. Puree with an immersion blender. Add cilantro, hot chile, and any other savory/umami flavors you like. Add back some of the cooking water if you want to thin it out.

    Roasted tomatoes and pureed ginger with hot chile.

    Miso as a base and mix with things you like. Onion, chile, roasted carrots -- whatever. Puree.

    Dried mushrooms. Buy them dried or dry them yourself especially if you harvest wild mushrooms. Turn them into powder in a grinder. Add them to something more liquid for a really tasty sauce. You could use yogurt or one of the above ideas to change up the flavor.

    I actually like a bowl of fresh-cooked grains with just some salt and butter. The non-dairy option would be olive oil, hazelnut oil, or avocado oil or even coconut oil.

    Now I want to go cook some barley.
  • vegan4lyfe2012
    vegan4lyfe2012 Posts: 1,237 Member
    @AnnPT77 – Your peanut sauce is almost what I make for my peanut noodles. I don’t know why I never thought of using it for grains and tofu! I do love mushroom gravy, too. That can just be a little heavy feeling sometimes, tho. But definitely love your add-in ideas for the peanut sauce! Thank you!
    @mtaratoot – I love barley! I hope you’re able to have some soon! Love the roasted tomatoes with ginger and chile idea! Thanks!
  • mtaratoot
    mtaratoot Posts: 14,228 Member
    vegan4lyfe2012 wrote: »
    @AnnPT77 – Your peanut sauce is almost what I make for my peanut noodles. I don’t know why I never thought of using it for grains and tofu! I do love mushroom gravy, too. That can just be a little heavy feeling sometimes, tho. But definitely love your add-in ideas for the peanut sauce! Thank you!
    @mtaratoot – I love barley! I hope you’re able to have some soon! Love the roasted tomatoes with ginger and chile idea! Thanks!

    I almost made some last night. Instead I opted for basmati rice.

    I think I got the idea for the ginger and tomato flavor combo from a recipe I've made several times (and for sure have changed to my tastes) for a Roasted Cauliflower and Chickpea Stew. You could for sure serve it over barley.

    Another dish I'll be making soon is rice and lentils or rice and split peas. Getting the timing right so the lentils are cooked but not mushy is challenging - I hate to use two pots, but I've done that. It doesn't even need much sauce.

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