Pepper sauce

60 min
Suitable for vegans
Temperature: Hot
Cuisine type: Vegan cuisine
Additional culinary preparation: Sauces
Seasonal period: All year
Allergens:
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Bell pepper 0.25 kg
Olive oil 0.025 l
Onion 0.25 kg
Garlic, bulb 0.75 ud
Vegetable stock 0.75 l
Table salt 2.5 g
Plain flour 0.038 kg
See Recipe
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.225 ud
Parsley 0.001 g
Water 0.75 l
Elaboration
  • Make a vegetable stock.
  • Fillet the garlic. 
  • Cut the onion into brunoise.
  • Strain the red bell peppers.
  • Sauté the onion in oil with the garlic. Add the peppers, gently fry  and add the flour. Once well mixed, soak with the veritable stock and let it boil. 
  • Blend the sauce so that it  becomes as smooth as possible.  
  • Season with salt and sugar if needed. 
Nutritional information (1 portion)
Energy
147.8
kcal
Carbohydrates
18.06
g
Proteins
3.95
g
Lipids
5.7
g
Fiber 4.64 g
Saturates 0.8 g
Monounsaturated fatty acids 3.97 g
Polyunsaturated fatty acids 0.71 g
Cholesterol 0.03 mg
Calcium 146.12 mg
Iron 2.28 mg
Zinc 0.41 mg
Vitamin A 495.28 ug
Vitamin C 48.88 g
Folic acid 88.13 ug
Salt (Sodium) 243.24 mg
Sugars 8.22 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.