Our Recipes: Vegan Sauces & Condiments | Forks Over Knives

Spicy Red Cabbage Sauerkraut

Darshana Thacker Wendel — Mon, 27 Nov 2023 18:56:39 +0000

Making your own red cabbage sauerkraut is a fun and easy fermentation project. Simply pack shredded cabbage into sterilized Mason jars with salt, ginger, jalapeño, garlic, and brown rice vinegar to infuse it with finger-licking flavor. Over several days, the cabbage will ferment into a delicious, crunchy sauerkraut that’s perfect for topping carrot dogs or adding to grain bowls. The best part? When stored properly, this sauerkraut recipe will stay good for several months, so you can add a yummy homemade garnish to your meals long after you’ve made the first batch. If you’re looking for homemade gift ideas, packaging up jars of this colorful ’kraut would make for a festive holiday gift.

For more vegan cabbage recipes, check out these tasty ideas:

Tikil Gomen (Ethiopian-Style Cabbage, Potatoes, and Carrots)
Savoy Cabbage Rolls
Delicata Squash and Roasted Cabbage Stew
Or take a look at our full collection of cabbage recipes

Yield: Makes 6 cups

Time: 3 days 30 minutes

5 cups shredded red cabbage
1 cup shredded carrots
¼ cup brown rice vinegar
2 teaspoons grated fresh ginger
1 teaspoon seeded and chopped fresh jalapeño chile
1 clove garlic, minced
½ teaspoon sea salt

Instructions

In a large bowl combine all ingredients; mix well. Let mixture stand 20 minutes or until cabbage has released its juice.
Wash two 16-oz. canning jars and lids in hot, soapy water; rinse thoroughly. Place jars in a deep pot. Add enough hot water to generously cover jars; bring to a simmer over medium. Simmer jars at least 10 minutes and keep them simmering until ready to fill.
Use tongs to remove one sterilized jar from water; drain. Place jar on a clean dish towel. Fill jar three-fourths full with cabbage mixture. Use the back of a ladle or spoon to compress cabbage so juice rises to the top. Top with water to ensure cabbage stays submerged. Repeat with second jar and remaining cabbage mixture.
Close jars loosely with lids and store in a cool, dark place, such as a kitchen cupboard. Open the jars every day to monitor fermentation process. Press down on cabbage with a spoon; if bubbles are released, fermentation is happening. Press down until all bubbles are released; loosely close lids and return to cool, dark place. Repeat the process 3 to 5 days or until bubbles are no longer forming.
At this point, the sauerkraut is ready to eat. Store in the refrigerator. Sauerkraut will keep several months.

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Mommy’s Mushroom Gravy 3.0

Ann Crile Esselstyn, M.Ed., and Jane Esselstyn, R.N. — Mon, 13 Nov 2023 18:36:17 +0000

“We love this recipe so much,” write Ann and Jane Esselstyn in their cookbook Be a Plant-Based Woman Warrior. “And since it has changed in small, nuanced ways over the years, we continue to refine it in our cookbooks. This recipe uses more onion, more mushrooms, and no alcohol. The flour is also optional as Jane notes she often accidentally forgets to add it and it still turns out delish (though Ann proclaims the flour is a must!).”
From Be a Plant-Based Woman Warrior

Yield: Makes about 3 cups

Time: 20 minutes

1 large sweet onion, chopped
3 cloves garlic, minced
16 oz. mushrooms, sliced
2 cups low-sodium vegetable broth
2 teaspoons white miso paste
2 tablespoons oat flour or whole wheat flour, optional
2 tablespoons reduced-sodium tamari
Freshly ground black pepper, to taste

Instructions

In a medium pan over medium-high heat, cook the onion. Allow the onion to brown a little while stirring, adding a splash of water to the pan if it starts to burn. Add the garlic and mushrooms and continue cooking until the mushrooms soften, again adding a little water as needed to keep the mixture from burning.
Add 1 cup of the broth to the pan and stir. In a small bowl, combine the remaining 1 cup of broth with the miso, tamari, and flour (if using), and stir until the miso has dissolved. Add the miso mixture to the pan. Continue cooking until the gravy thickens to your liking. Season with pepper to taste. Serve warm.

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Savory Chickpea Flour Gravy

Mary Margaret Chappell — Wed, 11 Oct 2023 17:30:08 +0000

Rich-tasting and silky-smooth, this vegan gravy is delish served over mashed potatoes, stuffing, and roasted squash. Five simple ingredients come together to make this essential Thanksgiving sauce that will wow the crowd at your next feast. You can make this gravy recipe up to 3 days in advance and store it in an airtight container in the refrigerator; when you’re ready to serve, just gently whisk it in a pot on low heat.

For more vegan Thanksgiving essentials, check out these tasty ideas:

Sweet Potato Spoon Pudding
Lemon and Dill Mashed Potatoes
Vegan Cornbread Stuffing
Or check out our Thanksgiving menu builder to mix-and-match your plant-based feast

Yield: Makes 3 cups

4 cups no-salt-added vegetable broth
1 package fresh poultry blend herbs (1 to 2 sprigs each of sage, rosemary, and thyme)
2 stalks celery, coarsely chopped
⅓ cup chickpea flour
1 teaspoon low-sodium soy sauce (optional)

Instructions

In a large saucepan combine broth, herb sprigs, and celery. Bring to boiling; reduce heat. Cover and simmer 20 minutes. Remove from heat. Let stand 5 minutes.
Strain broth through a fine-mesh sieve into a bowl. Discard solids. Return broth to saucepan.
Whisk in chickpea flour until smooth. Cook and stir over medium-low 3 to 5 minutes or until gravy thickens. Stir in soy sauce (if using).

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Oil-Free Baba Ghanoush

Cathy Fisher — Mon, 20 Mar 2023 16:06:47 +0000

Baba ghanoush is a Middle Eastern dip made with cooked, mashed eggplant, creamy tahini, and zesty lemon juice. Traditional recipes call for olive oil and salt, but we’ve skipped these ingredients to create the healthiest possible version that’s still packed full of flavor. Enjoy it as a dip with fresh vegetables or as a topping for baked potatoes instead of sour cream or butter. Another delicious option for leftover oil-free baba ghanoush is to slather a spoonful inside a whole wheat pita round and stuff it with baked falafel and pickled veggies. There are countless scrumptious ways to use this versatile recipe, so it’s time to get cooking!

For more Middle Eastern vegan dips, check out these tasty ideas:

Yield: Makes 1¼ cups

1 1-lb. purple eggplant
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons tahini (optional)
1 small clove garlic
¼ teaspoon ground cumin

Instructions

Preheat oven to 400°F. Pierce the eggplant a few times with the tip of a knife and place it on a baking sheet. (Line sheet with parchment paper, if you like.) Roast 55 to 60 minutes or until eggplant is softened and wrinkly. Set aside 15 minutes or until cool enough to handle.
Cut eggplant in half lengthwise. Scoop out the flesh, including seeds, into a bowl or food processor. Discard skin and stem.
Add the remaining ingredients to eggplant. Mash together with a fork until uniform and fibers are broken down, or process until smooth. Transfer to a small bowl. Garnish with additional parsley, if you like. Serve with vegetables and whole grain pita chips for dipping.
To store, place baba ghanoush in an airtight container. Cover and chill up to 5 days.

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Red Onion Confit

Ellen Boeke — Fri, 10 Mar 2023 18:19:27 +0000

This jammy, savory-sweet red onion confit will be in high demand at your next dinner party. Simmering the onions in pomegranate juice, balsamic vinegar, and maple syrup ensures they get perfectly tender and infused with a touch of fruity goodness. Fresh thyme adds a savory herbal component to complement the tang of the onions while fresh pomegranate seeds create an eye-catching garnish. Serve the confit on sliced pears, mini toasts or naan bread, or whole grain crackers. You could also spoon it into dates for a tapas-style appetizer that will leave your dinner guests begging for the recipe!

For more vegan party dips and spreads, check out these tasty ideas:

Yield: Makes 1 cup

Time: 30 minutes

2 cups finely chopped red onion
½ cup pomegranate juice
¼ cup balsamic vinegar
2 teaspoons pure maple syrup
1 sprig fresh thyme
Pinch sea salt
¼ cup pomegranate arils

Instructions

In a medium saucepan combine all ingredients. Bring to boiling over medium-high, stirring occasionally; reduce heat. Simmer, uncovered, about 20 minutes or until liquid is nearly reduced and slightly syrupy, stirring occasionally. Remove and discard thyme. Use as a condiment or appetizer.

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Homemade Berbere Spice Blend

Darshana Thacker Wendel — Thu, 23 Feb 2023 18:08:26 +0000

This earthy-sweet seasoning blend is common in Ethiopian cooking. Paprika and allspice bring in smoky, savory notes while cardamom, cinnamon, and cloves punch up the sweet notes. Nutmeg, fenugreek, and turmeric add earthy flavors, and cayenne rounds everything out with a kick of heat. Make a big batch of this blend to keep in your cupboard for flavoring stews, amping up roasted veggies, or stirring into homemade hummus to give it some extra pizzazz.

For more homemade flavor enhancers, check out these tasty ideas:

Yield: Makes ½ cup

2 tablespoons ground paprika
2 teaspoons ground allspice
2 teaspoons ground cardamom
2 teaspoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground coriander
2 teaspoons ground nutmeg
2 teaspoons ground turmeric
2 teaspoons ground fenugreek
1 teaspoon cayenne powder

Instructions

In a small bowl whisk together all ingredients. Store in an airtight container at room temperature.

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Secret Ingredient Vegan Ranch Sauce

Darshana Thacker Wendel — Tue, 31 Jan 2023 18:15:02 +0000

Creamy, tangy, and satisfying, this healthy vegan ranch dressing pairs perfectly with Buffalo cauliflower, steamed artichokes, savory salads, and crudités. The secret to a super velvety texture? Boiled and blended potatoes. When the tasty tubers are combined with raw cashews you get an unbelievably creamy dairy-free base that you’ll want to smother on everything in sight. Parsley, dill, and chives add an herbaceous kick, while a dash of white wine vinegar brings a subtle brightness to this drool-worthy dressing.

For more healthy salad dressing recipes, check out these tasty ideas:

Sweet Potato Poppy Seed Dressing
2-Minute Oil-Free Balsamic Dressing
Low-Fat Tahini Dressing
Vegan Creamy Italian Dressing
Or check out our full roundup of our favorite vegan salad dressing recipes!

Yield: Makes 1½ cups

1 small Yukon gold potato (5 oz.), peeled and cut into ½-inch cubes
¼ cup raw cashews
2 tablespoons onion powder
2 teaspoons finely chopped fresh parsley
2 teaspoons finely chopped fresh dill
2 teaspoons finely chopped fresh chives
1½ teaspoons garlic powder
1½ teaspoons white wine vinegar
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions

In a small saucepan combine potato and 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until tender. Drain; rinse with cold water. Drain again.
In a blender combine cashews and ½ cup water. Cover and blend until smooth. Add potato; onion powder; 1 teaspoon each of the parsley, dill, and chives; the garlic powder; and vinegar. Cover and blend until thick and creamy. Add water, 1 tablespoon at a time, and blend to reach desired consistency. Season with salt and pepper.
Transfer dressing to a glass jar. Stir in remaining herbs. Taste and adjust seasoning. Cover and chill up to 5 days.

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Sweet Potato Poppy Seed Dressing

Darshana Thacker Wendel — Tue, 17 Jan 2023 18:21:06 +0000

Berries and balsamic vinegar bring a touch of tartness to this naturally sweet dressing that pairs well with citrusy salads. Blended sweet potato creates a velvety texture that’s ideal for drizzling over a pile of greens, while a dash of poppyseeds delivers a subtle nutty flavor and delicate crunch. If you’ve never thought of yourself as a salad lover, you certainly will now—just whip up a jar of this healthy dressing and watch how fast it disappears!

For more vegan salad dressings, check out these tasty ideas:

Low-Fat Tahini Dressing
Creamy Corn Dressing with Dill and Chives
Date-Sweetened Mustard Dressing
Vegan Creamy Italian Dressing
Or our roundup of some of our favorite fresh, flavorful salad dressing recipes

Yield: Makes 2 cups

1 small sweet potato (4 oz.), peeled and cut into large pieces
¼ cup fresh or frozen raspberries
¼ cup frozen cranberries
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup
Sea salt, to taste
Freshly ground black pepper, to taste
1 teaspoon poppy seeds

Instructions

In a small saucepan combine sweet potato and enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until tender. Drain; rinse with cold water. Drain again.
In a blender combine sweet potato, raspberries, cranberries, vinegar, syrup, and 1 cup water. Cover and blend until smooth. Season with salt and pepper. Add water, 1 tablespoon at a time, and blend to reach desired consistency. Taste and adjust seasoning. Stir in poppy seeds.
Transfer dressing to a glass jar. Cover and chill up to 5 days.

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21 Stellar Vegan Sauces: So Much Better than Store-Bought!

Lisa Esile, MS — Sat, 12 Nov 2022 18:34:18 +0000

From naturally sweetened ketchup and barbecue sauce to luscious plant-based mayo and queso, these vegan sauce recipes are surprisingly simple to make. And unlike store-bought versions loaded with refined sugars, salt, oil, or all of the above, they’re as healthful as they are flavorful. Use them liberally to add oomph to grain bowls, sandwiches, stir-fries, and more!

Looking for a primo salad dressing? Check out our roundup of flavorful homemade dressings or learn how to create your own signature vinaigrette using our how-to.

This article was originally published on Dec. 1, 2021, and has been updated.

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15 Healthy Hummus Recipes We Can’t Get Enough Of

Lisa Esile, MS — Sat, 12 Nov 2022 18:22:57 +0000

Versatile, satisfying, and simple to make, hummus is an ace in the plant-eater’s deck. These hummus recipes combine chickpeas and other beans with herbs, veggies, and tantalizing spice blends to achieve rich flavors without using oil. What are all the ways you can use hummus? The possibilities are endless. But we like them served as a dip with crudités, crackers, or baked tortilla chips; as a spread on wraps and sandwiches; or as the creamy element of a Buddha bowl.

This article was originally published on May 8, 2020, and has been updated.

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