Combine the soymilk and vinegar in a microwave-safe bowl; it will curdle and resemble buttermilk.
Add the oil, lemon zest, agave nectar, mustard, salt, and cornstarch.
Use an immersion blender to blend for 1 minute.
Microwave for 1 minute, keeping an eye on it to avoid bubbling over.
Remove from the microwave, blend again.
Return to the microwave for another 1 minute, then blend once more.
Microwave for 1 additional minute, then let the mayo cool.
Stir with a fork to break up the skin that forms on top.
Transfer to an airtight container and refrigerate.
Stir again before using.
Notes & Wine Advice
Serving Tip:This mayo works perfectly in coleslaw, as a sandwich spread, or as a base for dressings.Wine Advice:Pair with a light, crisp white wine such as Sauvignon Blanc for a refreshing contrast.
Add the broth, soy sauce, and steak sauce, deglazing the pan.
Bring the mixture to a boil, then reduce to a simmer.
Simmer uncovered for 15 minutes.
Stir in the yeast, black pepper, and parsley.
Continue to simmer for 5 more minutes.
Slowly stir in the slurry, adjusting for thickness (2 tablespoons for thinner gravy, 3 tablespoons for thicker).
Stir until the desired consistency is reached, then remove from the heat.
Notes & Wine Advice
Serving Tip:Serve this gravy over mashed potatoes, roasted vegetables, or as a side with your favorite plant-based roast.Wine Advice:Pair with a full-bodied red like Cabernet Sauvignon to complement the savory flavors of this gravy.
â…“cup80 ml rice vinegar (or 2 tablespoons apple cider vinegar)
2½tablespoons38 ml soy sauce
1tablespoon6 g grated orange zest or 1 teaspoon orange extract
1cup220 g firmly packed brown sugar
1teaspoonminced garlic
½teaspoonfreshly minced gingerroot or ¼ teaspoon powdered
½teaspoonred pepper flakes
3tablespoons24 g cornstarch mixed with ¼ cup (60 ml) water to make a slurry
Instructions
Combine the water, orange juice, lemon juice, vinegar, soy sauce, orange zest, brown sugar, garlic, ginger, and red pepper flakes in a saucepan.
Bring to a boil, stirring occasionally.
Reduce the heat to a simmer.
Slowly add the cornstarch slurry, stirring as the sauce thickens.
Lower the heat to keep warm.
Toss your favorite protein (seitan, tofu, or Asian-inspired crumbles) to coat in the glaze.
Notes & Wine Advice
Serving Tip:Serve this glaze over your favorite stir-fried vegetables or rice for a complete meal.Wine Advice:A light white wine like Sauvignon Blanc pairs wonderfully with this sweet and tangy dish.
Blender, Gas stove or oven, Measuring cups, Measuring spoons, Saucepan
Ingredients
1red bell pepper
½cup112 g nondairy cream cheese
½cup56 g cashews, ground into a fine powder
3clovesroasted garlic
¼cup60 ml olive oil
Salt and pepperto taste
Instructions
Roast the red bell pepper:
Gas stove or grill: Place the pepper over an open flame, turning until all sides are charred.
Oven: Place the pepper on the oven rack and roast at 450°F (230°C) for 30 minutes, turning occasionally.
Let the pepper cool, then remove the stem, core, and seeds.
Remove the charred bits or leave them on for extra smoky flavor.
In a blender, combine the roasted pepper, cream cheese, garlic, cashew powder, olive oil, salt, and pepper.
Blend until smooth.
Heat the sauce in a saucepan or microwave before serving.
Notes & Wine Advice
Serving Tip:Serve over pasta, grilled vegetables, or as a dip for crusty bread.Wine Advice:Pair with a medium-bodied Grenache to enhance the smoky, roasted flavors.
½cup120 ml unsweetened soy or other non-dairy milk
¼cup28 g ground cashews
1tablespoon8 g all-purpose flour
½teaspoongarlic powder or 1 clove garlicminced
½teaspoonground sage
Salt and pepperto taste
Instructions
In a small saucepan, combine the butter, milk, garlic, and sage.
Heat over medium-low heat until the butter melts and the mixture begins to bubble.
Add the ground cashews and flour.
Stir vigorously until the sauce thickens, then remove from heat.
Add salt and pepper to taste.
Serve warm over pasta.
Notes & Wine Advice
Serving Tip:Serve over ravioli, gnocchi, or roasted vegetables for a cozy autumn meal.Wine Advice:Pair with a Chardonnay for a smooth, buttery complement to the rich cashew sauce.
Transfer the pesto to a saucepan and heat gently before serving.
Notes & Wine Advice
SummaryThis nutty, garlicky pesto is a simple and versatile sauce that’s perfect for pasta, bread, or vegetables. Its rich flavor comes from a blend of pistachios, pine nuts, and fresh basil.Wine AdviceA light and citrusy Pinot Grigio pairs beautifully with this nutty pesto. Its crisp acidity will cut through the richness of the olive oil and nuts.
This vibrant cilantro and pepita pesto delivers fresh Latin flair with bold herbs, warm spices, and creamy texture — perfect for pasta, tacos, vegetables, or spreading on crusty bread.
Place the cilantro, olive oil, pepitas, garlic, paprika, cayenne pepper, salt, and pepper into a blender.
Blend until smooth and creamy, scraping the sides if needed.
Taste and adjust the seasoning by adding salt, pepper, or more spice to suit your preference.
If the mixture is too thick, add a small amount of olive oil or water to loosen the pesto.
Serve immediately or store in an airtight jar in the refrigerator.
Notes & Wine Advice
Serving TipUse as a dip, taco topping, pasta sauce, sandwich spread, or swirl into vegan mayo for instant green aioli. Wine PairingA crisp Sauvignon Blanc complements this pesto beautifully — fresh, zesty, and bold enough to keep up with the vibrant cilantro.
This vibrant cilantro and pepita pesto offers a fresh take on a classic concept by blending Mexican ingredients with a familiar Italian-style method. Replacing basil with cilantro and pine nuts with earthy pepitas creates a sauce that is lively, aromatic, and deeply flavorful. The result is a versatile condiment that works as a spread, dip, sauce, and finishing touch for countless dishes.
Because it contains no cheese and uses olive oil and pepitas as its creamy base, this recipe is naturally vegan, dairy free, soy free, and gluten free — making it suitable for many different lifestyles and dietary needs. Its light kick of cayenne pepper adds warmth, while paprika offers color and balance. A squeeze of lime can enhance brightness if desired, making it particularly fitting for tacos, grilled vegetables, or rice bowls.
This pesto is also ideal as a make-ahead sauce for gatherings like Cinco de Mayo, taco nights, barbecues, or casual lunches. Its texture is rich yet light enough to complement roasted vegetables, crunchy breads, or fresh salads without overpowering them. The flavor is bold, refreshing, and engaging — a sauce that stands out but also plays well with others.
Experimenting with variations is simple and fun: add roasted garlic for sweetness, use smoked paprika for barbecue notes, or swap part of the olive oil for avocado to achieve a luxurious silky finish. Whether you’re entertaining guests or meal-prepping for the week, this cilantro and pepita pesto brings excitement, color, and personality to any table.
A nutritious and bold twist on traditional pesto — made with kale, herbs, and olive oil for a creamy, flavorful boost to pasta, salads, sandwiches, and dips.
12ounces340 g kale, stems and ribs removed, torn into small pieces, thoroughly cleaned, and spun dry
8large-size basil leaves
¼cup40 g fresh curly parsley
3clovesgarlicgrated
1teaspooncoarse sea salt
¼teaspoonfreshly ground black pepper
¼cup60 ml extra-virgin olive oil, plus more if needed
Instructions
Chop the kale in a food processor in two batches.
Remove the first batch, process the second batch, and combine both batches in the processor.
Add the basil, parsley, garlic, salt, and pepper.
Drizzle in ¼ cup (60 ml) olive oil and process until a pastelike consistency forms.
If needed, add more olive oil to reach your desired pesto consistency.
Notes & Wine Advice
Serving Tip:Try adding this pesto to pasta, sandwiches, or salads for a nutrient-packed boost. You can also pair it with roasted vegetables for a savory touch.Wine Advice:A medium-bodied white wine such as Chardonnay or a light red wine like Pinot Noir would complement the rich flavors of this pesto.
About this Argentine pepper & mustard gaucho marinade
This Argentine pepper & mustard gaucho marinade delivers bold, smoky, and vibrant flavor in minutes, making it an excellent choice for summer grilling and plant-based cooking. The core ingredients — soy sauce or tamari, mustard, olive oil, and freshly ground black pepper — create a rich balance of savory umami, tanginess, and heat, inspired by the grilling culture of South America. Traditionally, Argentinian flavors focus on meat, but this plant-forward marinade proves the same depth and excitement can be achieved with tofu, tempeh, seitan, or vegetables.
The key to achieving the best results with this gaucho marinade is time. Allowing your ingredients to rest in the marinade for several hours provides maximum flavor absorption. Soy sauce or tamari delivers umami complexity, while Dijon or brown mustard adds sharpness and acidity. Olive oil coats the ingredients for a more even sear, and freshly ground black pepper ties the flavors together with a smoky, spicy note that holds up beautifully to grilling or roasting.
This recipe is also highly customizable. Add smoked paprika for a barbecue twist, incorporate minced garlic for extra depth, or brighten the marinade with lemon juice or red wine vinegar for tang. Scraping the baking pan drippings and brushing them back onto your grilled vegetables or proteins amplifies the savory finish. If you’re exploring global marinades and bold grilling sauces, you’ll find more inspiration through emerging recipe collections at RecipeCollector.eu, where plant-based world cooking continues to grow.
Whether used for tofu steaks, juicy grilled portobello mushrooms, roasted vegetables, or seared seitan strips, this gaucho marinade brings lively summer energy to the plate. Easy, affordable, and bursting with flavor — perfect for anyone who celebrates bold food and outdoor cooking traditions.
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