VEGAN BELL PEPPER PASTA SAUCE
TOTAL
TIME
40 Mins
PREP
TIME
10 Minutes
DIFFICULTY
LEVEL
Very Easy
NO. OF SERVINGS
3 Medium
Detailed Procedure:
-
Start by chopping Bell Pepper, Onion, and Tomatoes. Once roughly chopped, transfer to a baking tray lined with parchment paper. Pre-heat the oven beforehand.
Instead of an oven, you can grill them in a pan over the stovetop. - On the same baking tray, add 6-8 peeled garlic shallots, a teaspoon of fennel seeds, salt, and black pepper powder. Lastly, drizzle a tablespoon of oil and put the tray in the oven for about 20-25 minutes at 180ºC and grill.
-
Next, add the cooled grilled ingredients to a blender along with a tablespoon of Nutritional Yeast, red chili or red chili flakes, Tofu, coconut milk, and a little bit of cinnamon powder.
Blend until you get a thick creamy paste. If you want a thinner paste, add some water. - This step is optional but the sauce tastes extra good with a TADKA of garlic and oil. So once the sauce is ready, in a heated pan, add some oil, and finely chopped 1-2 garlic cloves. Saute the Garlic until it turns brownish. Next, add the pasta sauce. Sauce the pasta sauce for 3-4 minutes.
- TADDAAA...your Vegan Bell Pepper Pasta Sauce is ready. Serve it with the most important ingredient...you know what it is right?....yes....LOVE...!!!
Ingredients:
To be Grilled Ingredients:
- 2 Bell Peppers(Red and Yellow Capsicum)
- 1 large Onion
- 2 Tomatoes
- 3/4 Tsp Salt **
- 1/4 Tsp Black Pepper Powder**
- 6-8 Medium sized Garlic Shallots
- Half a Handful of fresh Thyme and Rosemary Leaves*
- 1 Tsp Fennel Seeds*
- 1 Tbsp Olive Oil
- Lots of LOVE
Ingredients to be directly added to the Blender Jar:
Optional Steps related Ingredients:
- 2 Tsp Olive Oil
- 1-2 tsp Garlic Shallots
Notes*
- *Instead of thyme and rosemary leaves, you can use store-bought Oregano or Pizza Pasta Seasoning.
- * You can skip Fennel Seeds but, I suggest you use it.
- **Marked Ingredients are to be adjusted according to your preferences
- ***Marked Ingredients are Optional
- P.s: I’ve marked some of the ingredients I use.
Measurement and storage:
- 1 Tbsp = 15 grams
- 1Tsp = 5 grams
- To buy Kitchen Scale to weight Ingredients: Tap here
- For Storage: Can store in the refrigerator for 2-3 days
Quick Procedure:
- Grill Veggies, Garlic Shallots, Fennel seeds, Olive oil, and Italian Herbs for 20-25 mins at 180ºC in a preheated oven.
- Add cooled grilled ingredients along with Nutritional Yeast, Coconut Milk, Tofu, and Red Chili Flakes.
- Blend until you get a thick paste.
- OPTIONAL STEP: In a pan, heat some oil and saute 1-2 finely chopped garlic shallots until they turn brownish. Next, add the pasta sauce and saute for 3-4 minutes.
- Taadaaa your Bell Pepper Pasta Sauce is ready. Serve it with the most important ingredient…yes…LOVE..!!!
Nutritional Information:
Fats
7g
Energy
130 kcl
Carbohydrates
12g
Protein
6.3g
For 1/4th of the recipe*
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