Vegan Recipe: Garlic Garbanzo Sauce


I've been experimenting with making vegan sauces without any tofu. Tofu used to be my go to ingredient for thick and creamy sauces. I've since learned that too much tofu can be a problem for me. So, I've tried alterative ways to achieve those same luscious results. 

One easy method is to sub garbanzo beans. They puree pretty nicely and result in a similarly creamy end product. 

This puree has a smooth and silky texture to rival any cream based creation. 

It tastes great and also looks pretty on the plate!

7 cloves garlic
1 jalapeno
1 serrano
1 italian long hot pepper
1/2 cup garbanzo beans
1 tbl canola oil
1 1/2 cups water
1 tbl salt
1 tsp black pepper

Deseed the peppers and cut them into small chunks. Char the peppers and garlic in a small frying pan over medium heat. About 5 minutes. 

Add the remaining ingredients . Simmer on medium low for 10 minutes. 

Add to a blender and puree until smooth. 


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