I need a vegan sauce to go with gnocchi?

[Indadhanu]

LOL, yes I'm making gnocchi, which is why I'm spamming the recipe boards LOL!

My sis can't have ANY animal products, including eggs, cheese, butter etc.

I'm wanting to make a nice vegetable sauce to go with the gnocchi, I was thinking something fairly basic, like a tomato-based chuncky vegetable sauce?

How would I go about making one really nice?

I've never really made anything and she has come up to help me with Jazz so I want to do something nice for her!

[diannescruffy]

Leasha this is just from the top of my head, how about frying onion, then toss in chopped carrots, celery, capsicum ( any vegies you like) brown them then some peeled tomatoes and if you've got some fresh herbs like parsley, oregano just for that added flavour.

Regards,
Dianne

[Talia*L]

I would say - get some vegetables, cut them into 2cm pieces, and roast them with olive oil and salt.

I would recommend: Asparagus, zuccini, capsicum, red onion, pumpkin, cauliflower and eggplant, for example. The pumpkin will need a little longer to roast.

Then, when they are soft and delicious and caramalised, stir through a little rich tomato sauce (even a jar one with basil and garlic would be fine). Then toss through the gnocci at the end! You could also add some vegan cheese as an option...

[Bathsheba]

I'd dice a pumpkin roast until caramelized (toss in olive oil first, maybe add a few sprigs of rosemary and a pinch of salt) in a hot oven. While that is cooking finely dice and fry some shallots (the purple ones) or just some onions. Add some garlic and seasoning (salt and black pepper). If your sis likes spicy food then add a pinch of cayenne/chilli. Add about half a tin of diced tomatoes. Cook until the shallots/onions look soft and transparent. Dry roast (ideally on a cast iron pan) a handful of pine nuts, then set aside for garnishing. When everything is cooked toss together with an extra splash of virgin olive oil. Sprinkle the pine nuts on top just before serving with a generous quantity of finely chopped parsley. My family love this. I find the pumpkin breaks down and clings to the pasta really well... meaning you don't need cream etc.

ETA: snap Talia!

[Talia*L]

Ohh yes top with toasted pine nuts! Yum!

[Bathsheba]

I find the pine nuts replace the flavour of the cheese... and also provide extra protein... I used to eat them alot when i was a vego. They can be exxy... walnuts (chopped and dry roasted) also is a good, slightly cheaper alternative.

[Talia*L]

I just wanted to add - I do a MASSIVE load of roasted veggies (8 - 12 types) each week, a few oven-loads. I then store them in containers in the fridge, and use them for pastas, pizzas, tarts, quiche, lasagne, even blend them up and make filling for ravioli.

This is great for vegans or people needing more veggies in their lives, as it's just a one-off effort each week, instead of peeling and preparing each night.

[Indadhanu]

Mmmmmm OMG yum to both!!!!!! Mmmmmmmmmmmm caramelised veg sauce idea is GREAT!

[Rumpleteaser]

You could make a ratatouilli, I got this receipe out of a babies and toddler cook book, so it would be ok for you DD too.
Serves 4ppl
2 tblsp olive oil
1 medium red onion thinly sliced
1 lg red caps, chopped coarsley
3 lg zucchini, slicked thickly
5 baby eggplant sliced thinkly
400gm diced tin tomatoes
2 cloves crushed garlic.

Cook onion, caps, zucc and egplt togthr 5min, add undarined toms, bring to boil, reduce to simmer cover cook 20mins or untill vegies soft, stir in garlic.

I then cut DS serve in to baby bit size and let him feed himself, he loves it.