Method
1. peanut & lime sauce
ingredients
- ½ cup smooth peanut butter
- 4 tbsp rice vinegar
- 2 tbsp lime juice
- 6 tbsp vegetable oil
- 2 tbsp soy sauce
- 4 tbsp agave syrup
- 2 cloves garlic crushed
- 50g ginger peeled
- 1 tsp salt
- ¼ tsp red chilli flakes
Method
- Step 1: Add all ingredients to blender and blend until smooth
- Step 2: Coat your VFC in the zingy nutty sauce and plate up. It goes perfectly with noodles.
2. Blue Cheese Sauce
Ingredients
- 300g of your favourite mayo
- 1 x teaspoon of Dijon mustard
- ½ a teaspoon of crushed garlic
- 1 Tablespoon of tahini
- 1 teaspoon of lemon juice
- 1 teaspoon of maple syrup
- 1 tablespoon of nutritional yeast
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 tablespoon of dried dill or parsley
- 200g of your favourite vegan blue cheese
Method
- Step 1: Add all ingredients to blender and blend until smooth.
- Step 2: Dollop onto your favourite VFC or use as a tasty dip.
3. Korean BBQ Sauce
Ingredients
- 1 cup of soy sauce
- 1/4 cup of water
- 1 cup light brown sugar
- 2 table spoons on sesame oil
- 1 table spoons of rice wine vinegar
- 1 teaspoon black pepper
- 1/4 teaspoon of red pepper flakes
- 1 teaspoon of sriracha
- 1/2 tablespoons of grated ginger
- 2 teaspoon of garlic
- 1 spring onions chopped
- 1 tablespoons of corn starch + same in water to create slurry
Method
- Step 1: Combine all ingredients in a saucepan and cook for no more than 10 minutes. Once the sauce is boiling whisk in the corn starch slurry until it thickens and remove from heat
- Step 2: Toss your favourite VFC in the sweet sticky sauce and serve. We recommend serving up with steamed rice and veggies.
4. Hot Honey Sauce
Ingredients
- 250ml Agave syrup
- 40ml Sriracha hot sauce
- 3 cloves garlic
method
- Step 1: Peel the garlic and either grate or finely dice
- Step 2: Heat a heavy bottomed pan and add a little oil, gently pan fry garlic until fragrant, now add agave and Sriracha and mix all together and allow to cool before tasting
- Step 3: Coat your favourite VFC in the sauce and enjo