Creamy Red Pepper Sauce Vegan Recipe

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Vegan Creamy Red Pepper Sauce Recipe

 It's been a while since I've added any new vegan recipes. But I have one now. It's a creamy red pepper sauce. 

It's somewhat similar to a vodka sauce minus the vodka. And with red pepper instead of tomato. 

Still, it does have that creamy consistency as well as the bite. 

In this case the creamy comes from tofu and the bite comes from a few spices. 

Personally, I like red pepper based red sauces better than tomato ones. They have more depth. 

Ingredients
1 large red bell pepper, diced
1/2 block medium tofu
5 small cloves garlic, halved
2 tbls canola oil
1 1/4 cups water
1 tsp crushed pepper flakes
1 tsp ancho chili powder
1 tsp aleppo pepper flakes
1 tsp dry oregano
1/2 tsp cayenne
2 tbls salt
1 tsp black pepper 

Instructions
Saute the bell pepper and garlic in the oil over medium heat for 10 minutes. 

Carefully pour in the water and simmer for 10 minutes or until the peppers are tender. 

Break up the tofu into chunks and add it to a blender.. Add the  pepper/garlic mix on top. Put in the spices. 

The residual heat will warm the spices and activate their flavors. 

Allow to cool for a few minutes and then puree until smooth. 

That's it. Easy peasy. Tastes so dreamy. 

Another completely vegan sauce to rival any one made by omnivores. 

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