Savory, smoky, garlicky and just a little spicy, the perfect vegan roasted red pepper dipping sauce for all your favorite things or to coat your favorite pasta. Like a simple Romesco sauce from Catalonia but without nuts.
Think spaghetti, gnocchi, falafel, quinoa patties, sandwiches, veggie burgers, fries, tacos, plant-based meatballs and even pizza, they are all better when a little saucy and spicy.
Ideally you’ll roast your own bell peppers for this, but If in a pinch and pressed for time you can use store bought organic jarred roasted peppers instead. Throw them in the food processor with some smoked paprika, chili flakes, sea salt and apple cider vinegar, process until smooth and stir in lots of freshly grated garlic. Low calorie, no cream, no tomato, no oil unless you insist on a drizzle of course.
Use a drizzle of olive oil or a splash of water to stretch out the sauce If needed. I prefer to keep a little texture but If you like something on the creamy side you can even add a splash of this hemp milk at the end.
Make this roasted pepper sauce today! It’s:
Super Tasty
Easy
Healthy
Gluten-Free
Pant-Based Vegan.
P.S. Bell peppers are low in calorie, they belong to the Capiscum family, which is Latin for “box” and are a member of the nightshade family like tomatoes and eggplant. They also come in many different colors: red, yellow, green, orange, purple and even black.
Vegan Roasted Red Pepper Dipping Sauce
Savory, smoky, garlicky and just a little spicy, the perfect vegan roasted red pepper dipping sauce for your favorite things or to coat your favorite pasta.
Servings 4 people
Calories 44kcal
Ingredients
- 4 red bell peppers (or a 16 oz jar)
- 3 cloves garlic -grated
- 1 tbsp apple cider vinegar (or your favorite kind)
- 1.5 tsp smoked paprika
- 1 tsp red pepper flakes -or to taste
- 1 pinch sea salt to taste
- 1 tsp extra virgin olive oil or water (optional)
Instructions
- If using the jarred peppers make sure to drain them well first.If using fresh peppers rinse them well and preheat your broiler.
- Place the peppers on a broiler proof rimmed tray and broil until charred on all sides, about 5 minutes per side.
- Transfer to a bowl and cover until cool enough to handle. With your fingers gently peel the charred skins, they should easily slide off. Discard the pepper core and the seeds.
- Add the roasted peppers to a food processor together with the apple cider vinegar, smoked paprika, chili flakes and a pinch of sea salt. Process until smooth. Add a drizzle of olive oil or water to stretch out the sauce if needed.
- Transfer to a bowl and stir in the grated garlic. Taste and adjust seasonings with more sea salt and vinegar. Turn up the heat with more spicy red pepper flakes if desired.
- Serve as a dipping sauce or toss with your favorite pasta like spaghetti, gnocchi or even use as a lasagna sauce.
Nutrition
Calories: 44kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 23mg | Potassium: 286mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4245IU | Vitamin C: 152.6mg | Calcium: 12mg | Iron: 0.8mg
Environmental Information
Sauces:
Chimichurri Sauce
Italian Tomato Sauce
Mango Basil Sauce
