vegan - Soybean and Roasted Red Pepper Sauce

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Soybean and Roasted Red Pepper Sauce

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 1/2 cups cooked soybeans

1 roasted red bell pepper (about 1/2 cup

jarred roasted red bell pepper)

1/4 cup water or vegetable broth

2 tablespoons nutritional yeast flakes

1 tablespoon brown rice vinegar

1/2 teaspoon salt-free Onion Magic or onion powder

1/4 teaspoon salt (or to taste)

1 pinch dried red pepper flakes -- to taste (optional)

 

Blend all ingredients in a blender at high speed until smooth. Refrigerate until

ready to use. If you'd like to serve the sauce warm, heat gently in a saucepan

or double boiler (do not simmer or boil).

Makes about 2 cups.

 

 

 

Source:

" http://www.execpc.com/~veggie/recipes.html#sauce "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 446 Calories; 23g Fat (43.2% calories

from fat); 43g Protein; 26g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol;

3mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Fat.

 

NOTES : This versatile sauce takes minutes to prepare. Some serving suggestions:

Use instead of tomato sauce for pizza. Drizzle on nachos or burritos. Use as a

dip for baked tortilla chips. Spread a thin layer on hot cooked veggie burgers.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0