Vegan Recipe: Arugula Sauce


A good sauce is always an interesting challenge. There are already a million sauces out there floating around the internet. Not to mention all the classic sauces that have existed for who knows how long. 

Nevertheless, there are all kinds of sauces that have yet to be discovered. 

I don't know if this is one of them, but maybe it's new to some. 

3 ounces arugula
2 small heels whole wheat bread
1 cup soy milk
1 tbl white vinegar
1 jalapeno, diced
3 cloves garlic, minced
2 tbls olive oil
2 1/2 tsps salt
1 tsp black pepper

In a medium pot, sweat the jalapeno and garlic in the salt and oil for 3 minutes. 

Add the soy milk, black pepper and arugula. Cover and simmer on low until the greens are tender. 

Add cooked ingredients, bread and vinegar to a blender and puree until smooth. 

Let rest 5 minutes and it will thicken. 

I first heard of the technique for using bread to thicken a sauce on Masterchef Professionals UK. It's a really simple way to do so. It also utilizes bits of bread that might otherwise go to waste. 

Plus the wheat bread adds a nutty flavor. Actual nuts could be used instead, but bread is certainly a more frugal choice. 


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