Wednesday, 21 December 2011

Smoked Paprika Sauce- vegan


If you are looking for a different sauce to liven up a nut roast or as a change from gravy, then this might just be what you were looking for! I served it on top of brown rice and roasted vegetables for a simple but tasty dinner. The tahini makes it creamy and the liquid aminos and smoked paprika add an unusual savoury flavour which goes beautifully with anything roasted. It's also simple to make, but be sure to use a balloon whisk to prevent lumps. These amounts make enough for 5-6 people, so scale them down if you need less.


800ml soya milk
21/2- 3 tabs tahini
2 tabs liquid aminos
3- 4 tsps smoked paprika
1 tsp seasalt
1 tsp paprika
a pinch of coarse black pepper

  • Heat soya milk in a thick saucepan and bring to a simmer
  • Add the liquid aminos
  • Add the salt and black pepper
  • Stir in the paprika and smoked paprika
  • Gradually blend in the tahini with a balloon whisk
  • Adjust the seasonings if necessary and serve over vegetables/ roasts


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