Spicy BBQ Sauce
Servings: approximately ⅓ cup of sauce
Ingredients:
- 2 tbsp Sriracha (or hot sauce of choice)
- 1 tbsp tamari (or soy sauce)
- 2 tbsp honey (I use date syrup or maple syrup instead)
- 1 tbsp rice vinegar
- 2 tsp minced garlic or ½ tsp garlic powder
- Optional (to make it extra spicy): 1 tsp ground red pepper flakes and/or a pinch of cayenne pepper
Directions:
- Put all of the ingredients into a sauce pan.
- Cook until it boils for 2 to 3 minutes.
- Drizzle it onto roasted cauliflower, baked tofu, pizza, Tex-Mex salads, etc.
Note: This is Asian-inspired, but we put it on everything! Therefore, I quadruple the recipe when I make it.
Here’s a simple Roasted Cauliflower recipe that pairs nicely with the BBQ sauce.
Karen’s adjustments to this recipe:
- I skip the oil and put the cauliflower on parchment paper.
- To minimize chopping – use 1 pound bag of frozen cauliflower instead of fresh.
- If you don’t have time to thaw it ahead of time, just add some additional baking time (5 to 10 minutes).
- If using fresh, I roast the stems, too (don’t throw them away!).
Adapted from: https://www.xoandso.com/2018-crispy-and-spicy-honey-garlic-tofu/
Basic Stir-Fry Sauce
Servings: approximately 1 cup of sauce
Ingredients:
- ⅔ cup vegetable broth
- ¼ cup tamari (or soy sauce)
- 1 tbsp date syrup, maple syrup, or molasses
- 2 tsp rice vinegar
- 2 cloves minced garlic (or ½ tsp garlic powder)
- 1 to 2 tsp freshly grated ginger (or ¼ to ½ tsp ginger powder)
- 1 tbsp cornstarch or arrowroot (more for thicker sauce)
Directions (with Karen’s adjustments):
- Add all of the sauce ingredients to a small bowl and whisk to combine (or add to a Mason jar, seal lid, and shake).
- To minimize chopping vegetables: in a large pan (or wok) sauté 8 to 10 cups (approximately 2 20-oz bags) frozen vegetables (of your choice) in ¼ cup vegetable broth (or cooking wine) until the vegetables are at your desired level of softness.
- You don’t have to thaw the vegetables ahead of time.
- Pour stir-fry sauce on top of your vegetables and cook until both the vegetables and sauce are warm.
Adapted from: https://www.thegardengrazer.com/vegan-stir-fry-sauce/#recipe
Tahini Dressing
Servings: approximately ½ cup of sauce
Ingredients:
- 1 package soba noodles
- ¼ cup tahini (stir before measuring)
- 2 tbsp tamari or low-sodium soy sauce
- 1 tbsp date syrup (or maple syrup)
- 2 tbsp warm water (or more if needed)
- ¼ tsp garlic powder
- Optional: 1 lime juiced (about 2 to 3 tbsp) + the lime zest
Directions:
- Cook the soba noodles according to the package’s directions, stirring occasionally. Once done, rinse the noodles under cold water and drain well.
- In a bowl, whisk the ingredients together.
- The sauce should not be too thick or thin; it should pour out of the bowl easily and with a little assistance from a spoon or spatula. If it’s too thick, add an additional tablespoon of warm water at a time to thin it out.
- In a bowl, toss the noodles and sauce together.
Karen’s Adjustments: I usually skip the edamame and additional vegetables mentioned in the recipe, since I usually serve the soba noodles alongside the stir-fried vegetables mentioned in the other recipe.
Adapted from: https://www.threelittlechickpeas.com/creamy-tahini-soba-noodles/#instructions
