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Roasted Red Pepper Sauce
Rini
Made with roasted red pepper, tofu and spices. Easy vegan keto sauce recipe that can be used in lasagna, pastas or casseroles
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Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course
Side Dish
Cuisine
American, Italian
Servings
3
servings
Calories
83
kcal
Ingredients
1x
2x
3x
3
cup
mini sweet peppers
2 cups red color and 1 cup orange color
4
Thai red chili
or adjust to your spice tolerance
1/4
cup
cherry tomatoes
1/2
Tofu Block
4
cloves
garlic
1
tsp
salt
1
Tbsp
Extra virgin olive oil
divided into 2 equal parts
1
tsp
dried basil
1
tsp
dried oregano
1/4
cup
cilantro
chopped, optional
Instructions
Preheat oven to 400 degrees
Cut the mini sweet peppers into half and remove all seeds
Cut the cherry tomatoes into half
Place the tomatoes and peppers into a mixing bowl
Add garlic, salt and 1 portion of the oil to the mixing bowl
Mix well
Place the peppers and tomatoes in a baking sheet and spread them out evenly
Heat in the oven for about 20 minutes or until the outside of the peppers starts to char
Remove from heat and allow to cool for a few minutes
Remove the charred skin from the peppers
Add them to a food processor
Add the remaining ingredients and blend well. I prefer a coarse texture
Use canning methods to store the sauce for longer period of time
Notes
Nutrition Info is approximate
Easy vegan keto sauce recipe that can be used in lasagna, pastas or casseroles
Nutrition
Calories:
83
kcal
Sugar:
4
g
Keyword
creamy vegan pasta sauces, Keto recipes, vegan keto recipe, vegan pasta sauces
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