Vegetable sauce ideas?

Roasting the veggies with parmesan could be good and sometimes I boil my veggies with bouillon cubes if that's not something you struggle with

I love effortless sauces/spices on frozen veggies - soy sauce (buy a good one, a few extra bucks can really make a difference), dried garlic and a bit of oil or butter, any of half a dozen bottled dry spice mixes from italian to citrus peppes blends, zaatar, Trader Joe sweet chili sauce. I don't need to watch my salt intake - some spices/sauces are high in sodium if you need to watch that.

I use chili powder and a bit of hot sauce. Sometimes onion/garlic powder. yum

https://www.penzeys.com/ has lots of herb/spice mixes that are good on veggies.

Also Mrs. Dash herb & garlic flavor.

Get a good hard parmigiano reggiano and grate some with a microplane for a fluffy pile of parmesan that weighs far less than you'd expect. 1/4 oz. on a serving of veggies is plenty.

Salsa. Here's a link with the formula for making salsa from almost any combo. https://ohmyveggies.com/how-to-make-salsa-without-tomatoes/ Tonight we're having pineapple/lime/aleppo pepper salsa.

Balsamic vinegar reduction.

Bottled sauces like barbecue, curry sauces, grilling sauces, etc.

Sesame oil or a really good olive oil.

freakhazerd24 wrote: »

For dinner i eat some sort of protein. Then I buy Costco frozen vegetables and cook them. It works really well for me. I used to put some mustard on the vegetables for a different taste but that got old. Then I moved to spaghetti sauce. It's like a pasta dish minus the pasta. Can anyone recommend me a sauce or way to get more flavor into my dinners.

If you saute or pan-fry that protein there is a ton of flavor and the basis for a sauce stuck to the skillet. You can make a simple sauce in the couple/few minutes it takes your meat to rest. Deglaze the pan with a liquid, practically any liquid, and thicken by reduction. The possibilities and options are virtually infinite. Books are written and careers are built upon this simple concept. I'm not going to try to cover it in detail but begin wherever you are and expand your repertoire from there.

Another "secret ingredient" is balsamic vinegar. Don't get the cheapest on the shelf but you don't need the expensive ones either. My corner grocery chain store sells a "Private Selection" brand that is moderately priced and works for me. I only use it to drizzle small quantities over stuff. It comes out of the bottle thick; not thick as honey but getting there. I might use a quarter of a teaspoon, about 3 calories, on a serving of meat, fruit, or vegetables. Some people even put it on ice cream.

Or even a nice chutney/relish?

freakhazerd24 wrote: »

nickssweetheart wrote: »

I love this peanut sauce on pasta, quinoa, or veggies:

Thai peanut sauce with ginger

Also, what about tossing your veggies with soy sauce and a few drops of toasted sesame oil?

A lemon sauce would probably be really nice too.

That peanut sauce looks great gonna try it Monday. Thanks.

I do a similar thing, but with peanut butter powder (Bell Plantation PB2 brand, defatted peanut flour, or some other brand) if you'd like that flavor for fewer calories. Basically the same recipe, but no additional sugar, and add some vinegar. I use rice vinegar, but any mild vinegar - such as white wine vinegar - would work.

Speaking of vinegar, balsamic vinegar - plain or flavored - is also yummy on veggies. I also enjoy broth made from a bottled paste called "Better Than Boullion"(brand) - comes in various meat formulations as well as veggie or roasted garlic.

Another option is miso broth - don't let the idea freak you out, but it's a traditional Asian food, a fermented soybean paste, rich and complex tasting, that you can thin with water (or vinegar) to make a broth. Comes in various types with various flavor profiles - read the packaging for specifics.