Turn on the stove to medium level, place a kettle on it with the required amount of clean distilled water and bring the liquid to a boil. Then we remove the kettle from the stove and in its place, put a saucepan with the required amount vegetable oil. When the fat is hot, add a couple of tablespoons of sifted wheat flour and, stirring the ingredients with a whisk, fry the flour for 1 – 2 minutes so that it takes on a light golden hue.
Then pour it into the saucepan 500
milliliters of boiling water and, continuing to stir the liquid mass with a whisk, bring it again to a boil and thicken. After the base for the sauce boils, use a garlic press to squeeze the garlic cloves into the saucepan, add salt and ground black pepper to taste.
Now turn the stove temperature down to the lowest level, cover the saucepan with a lid so that there is a gap left, and simmer the sauce some more. 1 - 2 minutes. Then turn off the stove and let the finished “gravy” brew 4 – 5 minutes.
After helping yourself with a tablespoon, pour the sauce into a gravy boat or pour it over any lean dish and serve. 
Lean garlic sauce After cooking, leave for 4 to 5 minutes so that the garlic can fully release its spicy aroma. This incredibly tasty “gravy” can be poured over stewed or baked vegetables, boiled pasta or rice.
It’s also nice to savor croutons from lean bread or lean buns with this dressing.
It is better to store this sauce in the refrigerator, no more than 2 - 3 days, after pouring it into a sterilized, dry jar and closing it with a tight lid. Due to the cold it will become thicker and can be used as an addition to vegetable sandwiches. Cook with love and enjoy! Bon appetit! - – If desired, you can add any spices you like to this type of sauce, which will embellish its aroma, for example a set French herbs, dried dill, parsley, basil, ground red pepper.
- – If the sauce seems too bland to you, you can dilute it to taste with concentrated lemon juice.
- – If desired, you can use cucumber pickle instead of pure distilled water.
- – Instead of vegetable oil, you can use any other vegetable fats, such as corn or olive oil.
When compiling a Lenten menu, we often ignore all sorts of things. And in vain, because they help diversify a modest diet and give our favorite dishes a new flavor. We invite you to discuss recipes for Lenten sauces.
Many people wonder whether it is possible to eat sauces during Lent? Yes, as long as they do not contain animal products. Chickpea sauce is just one of them. Soak 150 g of chickpeas overnight in water and cook for 2 hours in fresh salted water. Leaving 50 ml of broth, puree the peas with a blender, add 80 ml of lemon juice, 3 tbsp. l. sesame seeds, 2 cloves of garlic and salt. Blend the sauce again with a blender and season with fresh herbs and paprika. Chickpeas work best as a complement to vegetable appetizers and salads.
Will successfully replace classic variation. Blend 400 g of canned white beans in a blender. Alternately add 300 ml of sunflower oil, 2 tbsp. l. lemon juice, 1 tsp. dry mustard, ½ tsp. sugar and salt. Continue beating the ingredients until it becomes a smooth paste. Lenten bean sauce goes well with fresh and stewed vegetables. It can also be used as a seasoning for soups.
Lean white sauce, prepared based on the famous béchamel sauce, will delight gourmets. We dilute 60 g of sifted flour in a cup of warm water and, stirring continuously, simmer over low heat for 5 minutes. Pour in 250 ml of hot vegetable broth and continue to simmer until thickened. At the end add 1 tsp. lemon juice, fresh herbs, a pinch of salt and nutmeg. This sauce will successfully highlight the taste of baked vegetables.
Lean mushroom sauce- another interesting variation of bechamel. Fry the chopped onion until golden brown, mix with 400 g of chopped champignons and simmer for 15 minutes. Add 3 chopped cloves of garlic, bay leaf, salt and spices. Separately, brown 6 tbsp. l. flour, dilute it in 150 ml of water and pour it into the mushrooms in a thin stream. After simmering the lean champignon sauce for 7 minutes, add fresh herbs to taste. This sauce will transform the usual buckwheat and rice with vegetables.
Quickly and without special troubles getting ready . Remove the skin from 6 large tomatoes own juice and grind the pulp. Add 50 ml of marinade and boil until smooth. Add 2 cloves of garlic passed through a press, a chopped bunch of basil and simmer the sauce for a couple more minutes. If desired, you can thicken it with 2 tbsp. l. flour, add pepper to taste. You won't find a better lean sauce for potatoes.
Beloved by many, soy sauce during Lent can be used to create more complex seasonings. Combine 1 tbsp in a saucepan. l. grated ginger root and orange zest. Add ½ head of chopped leek, 250 ml soy sauce, 125 ml grape juice, 130 g sugar, 2 star anise and ½ tsp. cinnamon. Boil this mixture over low heat for an hour, strain and pour into a jar with a tight lid. This sauce goes most harmoniously with rice dishes.
Do you miss bright, spicy combinations? Prepare lean garlic sauce. We peel a large head of garlic and, without separating the cloves, lightly trim them on top. Drizzle the garlic with olive oil, wrap in foil and place in the oven at 200°C for 40 minutes. Using a blender, beat the garlic with 4 tbsp. l. olive oil, juice of ½ lemon, 2 tbsp. l. balsamic vinegar, 1 tbsp. l. soy sauce and 1 tbsp. l. grated ginger. This sauce is especially good paired with green vegetables.
By the way, about greenery. Lenten spinach sauce is a great find for those who do not eat fast food. Soak 30 g of almonds in water overnight and remove the skins from them in the morning. Beat the nuts in a blender with 2 cloves of garlic, 40 ml of lemon juice, 30 ml of water into a homogeneous puree. Add a bunch of chopped spinach here, beat again, salt and pepper to taste. Toasted grain toast and spaghetti with this sauce are incomparable.
Don't forget about walnuts - they make amazing sauces for Lent. Grind with a rolling pin 150 g of peeled walnuts. Finely chop a bunch of cilantro, ½ a bunch of green onions, chop 4 cloves of garlic and mix them with nuts. Season this mixture with 4 tbsp. l. wine vinegar, salt with a pinch of chili, beat into a thick paste. If desired, you can dilute it with water. Peanut sauce is ideal for green beans and broccoli.
Guacamole sauce will fit organically into the Lenten menu. Cut the flesh of 2 avocados into cubes, mix with 2 cloves of garlic, 2 tbsp. l. lime and puree in a blender. Season the sauce with salt and spices to taste. For a brighter taste, add a fleshy tomato, green onions, cilantro or other greens. Fans of tasty experiments can replace them with pears and light grapes. Anyway, bread with guacamole and raw vegetables- simply delicious.
Recipes for Lenten sauces will be appropriate during Lent and will help to further diversify the light menu during this period. These sauces are prepared very quickly. The taste is quite expressive and, most importantly, they are combined with most lean dishes.
How to prepare Lenten tomato sauce is described in detail in the recipe presented on the YouTube channel “Elena’s Vegetarian and Lenten Cuisine.”
Ingredients:
Step 1
Rinse the tomatoes well in running water and cut first into slices and then into cubes. Place in a separate bowl.
Step 2
bell pepper remove the core and cut first into strips, then into cubes. Add to bowl with tomatoes.
Step 3
Wash the basil, dry and chop. Remove thick stems. Ground thin ones can also be cut and added to vegetables.
Step 4
Salt the vegetables. Pepper it. If you like spicy dishes, add more pepper. If not, a pinch is enough for flavor.
Step 5
Grind the vegetable mixture with a blender. Tomato sauce with basil is ready.
Irina Belaja tells how to prepare lean mushroom sauce on her YouTube channel.
Ingredients:
Step 1
Peel the onion. Cut into rings, then into cubes. If you use fresh mushrooms, cut them into slices and then into cubes. The recipe uses frozen mushrooms, which will give a hint of wild mushrooms in the sauce.
Step 2
Place the mushrooms in a saucepan. Fill them with 300 ml of water. Bring to a boil, reduce heat to moderate and simmer for 15-20 minutes.
Step 3
Sauté finely chopped onion in vegetable oil over low heat. Stir continuously. Make sure the fire is not too strong. Add salt and fry until golden brown. Add spice mixture.
Step 4
Add 1 tablespoon of flour to the fried onions. Mix well.
Step 5
Add mushroom broth with mushrooms to the pan. Continue stirring. Mix very quickly, without allowing any lumps to form. The mushroom sauce will be quite thick and rich in flavor.
How to prepare garlic lean sauce is described in detail on the AllrecipesRU YouTube channel.
Ingredients:
Step 1
Peel the garlic cloves and place in a mortar.
Step 2
Salt and pepper the garlic. Then mash well until you get a homogeneous mixture.
Step 3
Transfer the garlic pulp into a deep bowl, add lean mayonnaise.
Step 4
Add lemon juice to the sauce and mix well.
Step 5
Transfer the finished sauce to a special container. If desired, you can add finely chopped dill. Outside the fasting period, mayonnaise can be replaced with natural yogurt or sour cream.
You have already seen that Lenten sauce is not only different bright taste, because it is prepared from a wide variety of ingredients, but also goes well with most side dishes and vegetables. Outside the fasting period tomato sauce can be combined with meat dishes, especially grilled. Mushroom and garlic sauce is a great addition to vegetables and cereals.
Lenten sauce does not contain even a hint of animal products. Its tasks are to deliver essential nutrients to the human body and improve the taste of dishes.
The history of the product goes back more than two thousand years, so it is likely that it was invented for religious people. Today, vegetarians have also become fans of Lenten sauce. It is loved by both ladies who tirelessly count calories and men who want to get rid of their “beer” belly.
You probably won’t find a similar dish in cafes, canteens and restaurants. Most likely, you will have to prepare it yourself. And this will be the right decision, because this way it will turn out natural and original.
In order to at least slightly diversify the poor diet of fasting days, a whole arsenal of spices, herbs, vegetables, berries and fruits, vegetable oils, and mushrooms are used in gravies. They are made thick, liquid, spicy, sour and sweet, salty and bitter, depending on the preferences of the eaters.
As a rule, lean sauce has a uniform consistency, except for sauces that may contain rather large slices and visually resemble salads.
Lenten day sauces come in a huge variety. They are usually combined with cereals, pasta, vegetable side dishes. Delicious is usually used for salad dressing. If fasting is not strict, then the sauce becomes an excellent addition to fish.
Vegetable or mushroom broth is most often used as the liquid base of the dish. To add thickness, use starch or premium wheat flour, as well as vegetable and berry purees.
To get the most delicious and useful product Culinary experts recommend rubbing the sauce while still hot for homogenization (optimal mixing of the various components).
According to the rules, Lenten sauces are served as an addition to the main dish. In the traditional version, both the base and the gravy should be at the same temperature.
You can pour the sauce over the finished dish, or dip pieces of food into it.
The dips are finely chopped and placed directly on the plate. Thus, the chilled dip salad forms complex side dish. The dishes look very appetizing and can easily compete with meat delicacies.
For decoration, lettuce leaves, fresh parsley, basil, dill, cilantro, onion, etc. are used.
For serving, it is customary to use white ceramic dishes, which most favorably emphasize the beauty of the dish.
IN old recipe forest mushrooms (chanterelles, boletus, boletus) appear. If it is not possible to get real gifts of the forest, they can be replaced with champignons or oyster mushrooms, which are sold in almost all large stores. The sauce with mushrooms goes amazingly well with dumplings with potatoes.
So, let's take:
Cooking method:
Can be stored in a clean container with a lid in the refrigerator for no more than a day.
This kind of gravy is not for everybody. It does not require heat treatment and is done in a matter of minutes. However, it also has disadvantages - the product cannot be stored for a long time (ideally, cook before serving and eat during lunch).
We will need:
This is very healthy dish. Thanks to sweet pepper, it is truly a storehouse of vitamins. At the same time, spicy food will not hurt at all in the “lenten life”.
If you replace honey and soy with salt and sugar, green onions with onions, and add 9% vinegar and a couple of bay leaves to the recipe, then the dressing will be an excellent help in the winter cold, as a preservation.
This sauce is also suitable for people who do not even fast. It will fit perfectly into the menu with chicken cutlets, sausages and kebab.
Let's stock up:
Preparing lunch or dinner in compliance with the rules of fasting is quite a difficult task. However, if you and your loved ones love macaroni or pasta, then we will make this difficult culinary work a little easier for you. How to cook Lenten dishes pasta, recipes for pasta with lean vegetable sauce and spaghetti with mushrooms read on.
Pasta or spaghetti in Lent is a real lifesaver. The dish is hearty and can be served with any sauce.
Ingredients:
Cooking method:
1. Peel the onions and garlic. Chop garlic and onion into small cubes.
2. Heat 2-3 tbsp in a saucepan. l. vegetable oil. Sauté garlic and onion in boiling oil until golden brown.
3. Wash the champignons, dry and cut into slices.
4. Wash red sweet bell peppers, remove seeds and stem. Cut the pepper into large strips, then into cubes.
5. Using a sharp knife, chop the white cabbage into thin shavings.
6. Place mushrooms in a saucepan with onions and garlic, then bell peppers.
7. Mix everything and simmer for 5 minutes. Place the cabbage on top of the roast.
8. Close the saucepan with a lid and reduce heat to low. Stew vegetables with mushrooms until cooked. At the end, add salt and pepper to the dish.
9. Boil spaghetti in salted water.
10. Throw the finished spaghetti into a colander, let the water drain and immediately transfer it to a saucepan to fry the vegetables.
11. Mix spaghetti thoroughly with vegetable sauce.
12. Salt and pepper to taste. Warm the spaghetti over low heat for 2-5 minutes.
Before serving, season with aromatic fresh herbs. Serve spaghetti with mushrooms for lunch or dinner. Bon appetit!
I offer you one more Lenten recipe pasta with sauce, it will especially appeal to lovers of Italian cuisine.
Ingredients:
Cooking method:
By the way, fasting is a great reason and way to lose weight. And don't be surprised that pasta with the right lean sauce can really help with that. Watch the video recipe for healthy pasta with vegetables and cook Lenten dishes with us!
