Sauces/Gravies/Dips:

BASIC VEGAN CREAM SAUCE

Margarine or oil: 1 Tbsp. (thin or medium) 2 Tbsp. (thick)

Thickening agent (use only one):
Corn starch 1 Tbsp. 2 Tbsp. 3 Tbsp.
Arrowroot flour 2 tsp. 1 ½ Tbsp. 2 Tbsp.
Rice flour 2 tsp. 1 ½ Tbsp. 2 Tbsp.

Salt ¼ tsp. ¼ tsp. ½ tsp.
Soy milk 1 cup 1 cup 1 cup

Blend margarine or oil, one of the thickening agents, and salt. Then add soy milk and water. Cook over low heat, stirring constantly, until thick and thoroughly cooked. Use thin cream sauce for soups, medium for scalloped or creamed dishes, and thick for croquettes.

‘Duck' Sauce

½ cup peach or apricot preserves
¼ cup white vinegar
1 Tbsp. grated ginger
1/3 cup finely chopped scallions

Mix the preserves, vinegar, and ginger, and heat to a simmer. Cook gently, stirring occasionally, for five minutes. Remove from stove and stir in the chopped scallions.

Key words: vegan, Chinese, sauces

Adas Careh (Lentil Butter)

1 cup uncooked lentils
½ tsp. salt
2¼ cups water
1 Tbsp. olive oil
6 green onions, sliced
1 garlic clove, minced
1½ Tbsp. parsley
Dash cayenne
Dash turmeric
¼ cup water, as needed

Stir together water, lentils, and salt in a pot. Cook for about one hour, or until lentils are soft. Drain, and set stock aside.

In a large skillet, heat the oil, and saute onions and garlic until onions are translucent. Add parsley and spices and cook another minute. Combine lentils, reserved stock, and onion mixture in a food processor, adding more water a tablespoon at a time as needed until the mixture reaches a spreadable consistency. Best chilled a few hours before serving. Great on whole grain crackers or as a vegetable dip.

Key words: vegan, Ethiopian, hors d'oeuvres

Chinese Style Bean Sauce with Tofu

2 Tbsp. vegetable oil
1 tsp. grated ginger root
1 tsp. minced garlic
2 small red chili peppers, minced
5 mushrooms, thinly sliced
3 green onions, sliced
16 oz tofu, cubed
2 Tbsp. red miso, mixed with ½ cup water
1 Tbsp. soy sauce
1 Tbsp. honey
1 Tbsp. tahini
½ tsp. vinegar
1 tsp. cornstarch dissolved in 2 Tbsp. water

Heat oil in wok. Add ginger, garlic and red pepper. Saute for 3 minutes. Add mushrooms and white portion of green onions. Saute for 3 minutes. Add green onion tops and tofu and saute for 1 minute.

Combine miso, soy sauce, honey, tahini and vinegar. Mix well. Stir into saute mixture and simmer for 1 minute. Stir in dissolved cornstarch and simmer 30 seconds or until thick. Serve over rice.

Key words: vegan, main dishes, Chinese

RICE DREAM CREAM SAUCE

2 Tbsp. canola oil
5 Tbsp. unbleached flour
1 cup water or vegetable stock
1 cup Original Rice Dream
½ tsp. sea salt
Pinch white pepper

In a small saucepan, heat oil over medium heat. Add flour and gently stir for a few minutes. Bring water or stock to a boil and slowly pour into flour/oil mixture; whisk vigorously. Blend in Rice Dream, salt and pepper. Reduce flame to low or place a heat diffuser under the pan.. Cover and simmer for 10-15 minutes. Adjust seasonings to taste. Sauce will thicken as it cools and is best served immediately. Yield: 2 ½ cups.

Variations: For Indian cuisine, add 1 tsp. curry powder; for an Italian flair, add ¼ tsp. each of powdered garlic, dried basil, and oregano.

Key words: vegan, Indian, Italian

RICE DREAM BECHAMEL SAUCE

4 Tbsp. butter, ghee, or olive oil
1 small yellow onion, finely chopped
1 clove garlic, minced
6 Tbsp. whole wheat or brown rice flour
Optional splash of white wine or lemon
1 cup Original Rice Dream
½ cup water or vegetable stock
Pinch dried dill
½ tsp. sea salt
Pinch white pepper

In a heavy saucepan, over a low flame, saute onions and garlic in butter/oil until soft and translucent. Sprinkle in flour and stir frequently for 5 minutes. Slowly add Rice Dream, water/stock and seasonings. Whisk until well blended. Increase heat and allow the mixture to come briefly to a boil. Reduce heat to low and simmer for 5 minutes, stirring often. Taste, adjust seasonings and/or sauce thickness by adding more water or flour in small increments.
5. Serve immediately or allow to cool and refrigerate for later use. Yield: 2 cups.

Variations: For a different texture, add a small amount of chopped chives, scallions, roasted peppers, 1 Tbsp. of capers or a touch of toasted sesame oil.

Key words: vegan

HERBED GRAVY

1/3 cup whole wheat pastry flour
1 cup Original Rice Dream
1 Tbsp. soy sauce
1 cup water
½ tsp. sea salt
2 Tbsp. oil
1 tsp. dried, crushed sage
¼ tsp. thyme
¼ tsp. marjoram
Pinch black pepper

In a 2-quart saucepan, heat oil over medium heat. Add flour and stir often for two minutes. Remove from heat and allow to cool for several minutes. In a separate bowl, combine remaining ingredients. Whisk together with the flour/oil, half at a time to avoid lumping. Bring to a boil over medium heat, stirring often. Reduce heat to low and cook for 10-15 minutes, stirring occasionally. If gravy seems too thick, simply whisk in additional water, 1 tablespoon at a time, until desired consistency is reached. Adjust salt and pepper to taste. Gravy will thicken as it cools. Yield: 1 ½ to 2 cups.

Note: Stores well in the refrigerator for several days. To serve at a later time, reheat slowly over a medium flame, making sure to stir well. Add a tablespoon or two of water if necessary.

Variations: For a delicious Mushroom Gravy: add sauteed mushrooms and onions when gravy is simmering. Eliminate herbs and adjust other seasonings to taste.

Key words: vegan

SUPER TACO SAUCE

10 large tomatoes, peeled, or 2 28 oz. cans whole tomatoes
5 cloves garlic, chopped
2 tsp. salt
2 large onions, chopped
1 tsp. chili powder
1 tsp. leaf oregano
1 tsp. leaf thyme
1 Tbsp. sugar
1 Tbsp. Worcestershire sauce
2 to 3 jalapeno peppers (optional)
1 Tbsp. flour
1 Tbsp. vegetable oil
1 Tbsp. wine vinegar

Place all ingredients except flour, oil, and vinegar in crock pot and stir well. Cover and cook on low setting for 8 to 10 hours. Remove cover and turn to high setting for last hour to reduce excess moisture. Before removing sauce from crock pot, stir in flour, oil, and vinegar. Allow to cool. Pour 3 cups of sauce at a time into blender container and blend until smooth. Makes 8 cups.

Key words: vegan, crock pot
From Rival Crock-Pot Cooking

VEGETARIAN SPAGHETTI SAUCE

1 eggplant (1 lb.), peeled and cut into 1" cubes
1 medium onion, chopped
2 cloves garlic, minced
1 tsp. dried parsley flakes
1 can (16 oz. Italian-style tomatoes
1 can (6 oz.) tomato paste
1 can (4 oz.) mushrooms, undrained
1 tsp. leaf oregano
1½ tsp. salt
1 tsp. sugar

Combine all ingredients in crock pot and stir well. Cover and cook on low for 10 to 12 hours or on high 2 to 4 hours. Makes 6 cups

Key words: vegan, crock pot
From Rival Crock-Pot Cooking