If you've been searching for an incredible, versatile sauce that amps up the WOW factor and can be slathered on absolutely everything, this is it. Simple, full bodied, and super flavourful, this is an amazing back pocket recipe - perfect on pizza, 'meat'ball subs, roasted vegetables, burritos, tofu scramble or baked potatoes.
Surprisingly quick, this sauce packs a lot of punch! Serve it on hot pasta with crusty bread and a green salad for an effortless, summer meal.
Enjoy!
x Tracy
Easy Vegan Romesco Sauce Recipe (2 ways)
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Equipment
- 1 food processor or blender
INGREDIENTS
- 4 roma tomatoes
- 2 red peppers (or jarred)
- ½ cup raw almonds
- 2-3 cloves garlic
- 2-4 tablespoons breadcrumbs*
- ¼ cup parsley, chopped
- 1 teaspoon smoked paprika (more to taste)
- ¼ cup less 1 tbsp extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon Kosher salt (to taste)
- 1-2 pinches cayenne pepper (optional)
INSTRUCTIONS
- Preheat oven to 450º F.
- Place the bell peppers and roma tomatoes (cut side down) on a baking sheet and roast until charred and softening ~30 minutes.
- Remove from oven, cover with a kitchen towel and let them steam while they cool. Then peel off the skins and seeds.
- Breadcrumbs, use any breadcrumbs you have on hand or lightly oil a couple slices of a baguette until crisp (~7 minutes), let cool, and add to blender.
- While the red peppers and tomatoes are cooling, toast the nuts in a small skillet over medium-low heat, shaking the pan frequently until fragrant and lightly toasted.Remove from heat and let cool.
- Add the roasted vegetables, almonds, and everything else into the bowl of a food processor. Blend into a coarse sauce stopping to scrape down the sides a required. I leave some texture for a rustic sauce.
- Taste and adjust seasonings to your taste. Add more bread crumbs if needed to thicken up the sauce.
- OPTION: if you prefer a silky smooth romesco sauce, put all ingredients into a blender and blend until smooth.
- Cover and store in the fridge in an airtight container for up to a week.
NOTES
This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
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