Roasted Red Pepper & "Cream" Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
2 teaspoons extra virgin olive oil 1/2 cup finely chopped onion 1 (12 ounce) bottle roasted red peppers, drained and coarsely chopped 2 teaspoons balsamic vinegar 4 tbsps tofutti better-than-sour-cream4 tbsps plain, unsweetened soy yogurt1 c. chicken (or vegetable) stock1 tablespoon tomato paste 1/8 teaspoon ground red pepper thinly sliced fresh basil (optional)
In a saucepan over med-low heat, heat tofutti and soy yogurt, whisking til smooth. Add stock and continue whisking until well blended, set aside. (This is the mock cream). Heat oil in a large skillet over medium heat. Add onion and cook 8 minutes or until tender, stirring frequently.
Add bell peppers, cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar, cook 1 minute or until liquid evaporates. Add tomato paste and red pepper, stirring until tomato paste is well incorporated. Add mock cream mixture, continuously stirring until well combined.
Garnish with chiffonade basil if desired.
Number of Servings: 1
Recipe submitted by SparkPeople user DBEDFAM.
Add bell peppers, cook 2 minutes or until heated through. Increase heat to medium-high. Stir in vinegar, cook 1 minute or until liquid evaporates. Add tomato paste and red pepper, stirring until tomato paste is well incorporated. Add mock cream mixture, continuously stirring until well combined.
Garnish with chiffonade basil if desired.
Number of Servings: 1
Recipe submitted by SparkPeople user DBEDFAM.
Nutritional Info Amount Per Serving
- Calories: 453.9
- Total Fat: 23.4 g
- Cholesterol: 7.2 mg
- Sodium: 1,745.9 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 3.1 g
- Protein: 11.8 g
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