What's THAT sauce? It transforms anything and everything into 5-star restaurant-quality cuisine. It's THAT good. Adjust ingredients to dial the heat up or down. Spice up spaghetti, lasagna, beans, lentils, rice, quinoa and other grains. Pour over sautéd collard greens, kale, spinach, peppers, mushrooms, onions, tomatoes and/or tempeh. Add to roasted beets, broccoli, Brussels sprouts, cabbage, cauliflower, eggplant, potatoes, sweet potatoes and/or tofu. Cook whatever you've got in your pantry and refrigerator and pour on THAT sauce. Give a humble smile when asked, "What's THAT sauce?"
| Prep Time | 5 minutes |
| Servings |
servings
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Ingredients
- 6 Tbsp. chili garlic sauce or 3 Tbsp. + 3 Tbsp. sriracha for spicier version
- 4 Tbsp Liquid Braggs Tamari or soy sauce of choice
- 4 Tbsp. tahini substitute plain hummus or pureed chick peas
- 3 Tbsp. rice vinegar
- 2 Tbsp. sesame oil optional—try it first.
- 1/2 tsp. ginger optional
Ingredients
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Instructions
- Whisk ingredients in a mixing cup. Turn up the heat with sriracha, or dial it back with less chili garlic sauce. Add some ginger or skip it. You can't mess THAT up.
- I've found it best to add THAT sauce to vegetables after they are mostly cooked. Sauté veggies in water (or roast or air-fry) with a pinch of sea salt. Add the sauce towards the end. Remove from heat.
Recipe Notes
Try my other recipes with variations of THAT chili garlic sauce.
Roasted Eggplant with Chili Garlic Sauce
Chili Garlic Bok Choy & Noodles
Spicy Thai Lasagna
Vegan Fried Chicken Nuggets
Best Kale Saute Sauce
Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook
