Spanish Romesco sauce can be used in many ways. In this article, we will show you a vegan recipe for the spicy aromatic dip – with different possible combinations.
The romesco sauce originates in Spain and is especially characterized by its aromatic roasted aromas out of. It is often served with bread there, but is also excellent with baked potatoes, pasta, fried tofu and roasted vegetables.
We recommend that you go for the ingredients organic quality to respect. So you especially avoid chemical-synthetic pesticides and fertilizers. You also act climate-friendly if you prefer regional and seasonal products. Peppers and tomatoes, the two main ingredients for Romesco sauce, are available in Germany from August to October from regional cultivation. You will find seasonal times for all other kinds of fruit and vegetables this spring seasonal calendar verify. almonds often come from far away and have a high water consumption in cultivation – try to consume almonds consciously and buy from European and organic cultivation.
By the way: You also have the opportunity in your own garden pepper and to plant tomatoes. You can find detailed instructions on how to do this in the linked articles.
Spanish Romesco sauce: a vegan recipe
Vegan romesco sauce
- Preparation: about 10 minutes
- Cooking / baking time: about 20 minutes
- Quantity: 0.3 liters
4 toe (s)
Apple cider vinegar
raw cane sugar
wash the vegetables Remove the stems from the peppers and cut them in half. Remove the core cover.
Place the paprika halves with the skin side up on a plate. Add the whole tomatoes and the unpeeled garlic cloves.
Let the vegetables roast in the oven at 200 degrees Celsius for 20 minutes. Put the almonds on the tray for the last five minutes. Keep an eye on them and make sure they do not get darker than golden brown.
Take the plate out of the oven and let the ingredients cool a bit. Then remove the peel of the peppers and tomatoes and the peel of the garlic cloves. They should come off easily with your hands.
Good to know: The peel of the pepper gets a black color from the roasting process – but this is not a problem because you will remove it anyway.
Put all the ingredients except the olive oil and parsley in a blender or in a bowl to mix with a hand mixer. Mix all ingredients well.
Gradually add the olive oil to the romesco sauce while mixing.
You can serve the finished romesco sauce with freshly chopped parsley or fill it in a clean glass container. Covered and well chilled, it can be kept for up to two weeks.
Tips on Romesco sauce
The basic recipe for Romesco sauce can of course be modified to your taste. In the following, we want to introduce you to some options.
- if you like it sharper If you want, you can also roast and process a chili pepper. Alternatively, you can also add chili powder or cayenne pepper to the romesco sauce.
- If you have one more intense pepper flavor If you want, you can, for example, replace one of the three tomatoes with an extra pepper.
- What in texture As for the Romesco sauce, it is possible to puree the mass only, for example. So it stays thick. If you prefer a less thick texture, you can add a little splash of water.
- The recipe contains almonds. If you are allergic to it or do not tolerate it well, you can just leave it outside. Alternatively, you can substitute other nuts or a tablespoon of avocado oil.
- if you to save time If you want, you can also use grilled peppers and tomatoes from the jar to the romesco sauce. However, it tastes best with home-roasted vegetables. Another option is to fry the vegetables in the pan instead of roasting them in the oven.
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