This vegan spicy red bell pepper sauce is the perfect recipe for spaghetti nights, sandwiches, and tons more! This recipe is perfect for those weeknights that are busy and packed with tons of activities. As simple as it sounds, this sauce packs a lot of flavor and heat from the scotch bonnet pepper, so if you don’t like spicy foods, leave it out.
Yield 24 oz.
2 red bell pepper, skin removed
1 small yellow onion, chopped
1 large garlic clove, minced
1 small scotch bonnet pepper, de seeded and minced
On a baking sheet, place the whole red bell pepper and roast until charred, roughly 10-15 minutes. Place peppers into a bowl and cover to trap the steam. After 10 minutes, remove the skin and stems.
In a blender, add the roasted bell pepper, chopped onion, garlic clove, scotch bonnet pepper, Italian seasoning, salt, pepper, vinegar, sugar, vegetable broth, and nutritional yeast. Blend until smooth.
Serve over pasta.
Chef’s tip: You don’t have to roast the peppers, you could always purchase a can of roasted red bell peppers to save time.
With more people unable to eat acidic foods, I wanted to create this “tomato” sauce that everyone could enjoy on their pizza! This sauce uses red peppers and mushrooms which gives an almost tomato sauce flavor. Whether you are gluten-free or not, you can enjoy this sauce on a cauliflower pizza crust or a regular crust made from dough. Whichever you chose, you will be impressed.
On a baking sheet, place peppers on and place into the oven. Roast for 25-30 minutes. Once peppers are soft, turn them on their sides and turn oven to broil. Place peppers on top rack and allow to “burn” until the skin is black.Remove and set aside to cool.
Remove skins once peppers have cooled down.
In a blender, add your red pepper, mushrooms, onion, parsley, and garlic. Blend until mixture is well combined. Pour on to favorite pizza crust, or pasta dish.
Chef’s tip: This sauce is great for those who would like to enjoy pizza but can not have tomato sauce or vinegar.
Sometimes it can be difficult to find foods that fit our dietary and nutritional needs which is why I have created this gluten and acidic free pizza. Inspired recently by a fellow follower, who is unable to eat tomatoes and has certain dietary restrictions, I came up with this well suitable option. The next family dinner night you have, I invite you to try making this healthy alternative that will leave your belly full. Adding any toppings of your choice is always alright so feel free to get creative!
Yields 1 large pizza
1 head cauliflower (about 4 to 5 cups), riced
2 Tbsp. Bobs Red Mill Egg Replacer + 4 Tbsp. filtered water
Using a box grater, grate your cauliflower to make the rice and set it aside.
In a medium pot, bring 2 cups of water to a boil and pour in cauliflower rice. Allow to cook for 5-6 minutes or until tender. Drain using a fine mesh strainer or cheese cloth. Squeeze any remaining liquid out- very important step.
In a small bowl, combine your egg replacer and water. Set aside
In a large bowl, combine cauliflower rice, egg replacer, oregano, salt, pepper, basil, garlic, flour, and vegan Parmesan. Mix until dough l-like consistency forms.
On a lined baking sheet with parchment paper, sprinkle with flour or corn meal to help keep it from sticking. Spread out the dough 1/2 in thick so it has a nice crust to it.
Bake for 20-25 minutes.
Remove from the oven and add your sauce of choice, vegetables, protein, cheese, or any topping you’d like. Return to the oven for an additional 7-8 minutes just to brown the toppings or cheese.
Slice and enjoy with parsley or red pepper flakes on top.
Chef’s tip: Make sure to lightly spray or oil the parchment paper so it does not stick to the crust. Also, I pre roasted a few slices of sliced onion, mushroom, and bell peppers to place on top of the pizza before baking it again.