#vegancondiment

This roasted 5-veg sauce is a flavorful and versatile vegan condiment that can elevate any dish. The combination of roasted eggplant, zucchini, bell peppers, onion, and garlic creates a rich and savory sauce that pairs perfectly with pasta, rice, or crusty bread. It's easy to make and packed with nutrients.

Ingredients: 1 large eggplant, diced. 2 zucchinis, sliced. 2 bell peppers, diced. 1 large onion, chopped. 4 tomatoes, chopped. 3 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Peel and dice the eggplant, zucchini, bell peppers, onion, and garlic. Put them all on a large baking sheet. Pour olive oil over the vegetables and toss them around to cover them all. Add pepper and salt to taste. Place the vegetables in an oven that has already been heated. Roast them for 25 to 30 minutes, stirring every now and then, until they are soft and slightly caramelized. Take it out of the oven and let it cool down a bit. The roasted vegetables and chopped tomatoes should be put in a blender or food processor. If you need to, add a little water to get the consistency you want. Blend until smooth and creamy. Check the seasoning and make changes if needed. The roasted vegetable sauce can be used to dip crusty bread in or put on top of pasta or rice. Before serving, sprinkle with fresh basil leaves. Have fun!

Prep Time: 15 minutes

Cook Time: 30 minutes

This is a delicious vegan tomato chutney that will give your meals a flavor boost. It's excellent as a side dish for your favorite recipes, as well as for spreading on sandwiches and serving with snacks.

Ingredients: 1 kg ripe tomatoes, chopped. 2 onions, finely chopped. 4 cloves garlic, minced. 1-inch piece of ginger, grated. 1/2 cup white vinegar. 1 cup brown sugar. 1 tsp mustard seeds. 1 tsp cumin seeds. 1/2 tsp red chili flakes. 1/2 tsp turmeric powder. Salt to taste. 2 tbsp vegetable oil.

Instructions: Heat vegetable oil in a large pan over medium heat. Add mustard seeds and cumin seeds. Saut until they start to splutter. Add chopped onions and cook until they become translucent. Stir in minced garlic and grated ginger. Cook for another 2 minutes. Add chopped tomatoes, turmeric powder, red chili flakes, and salt. Cook for 15-20 minutes, or until tomatoes break down and become mushy. Add brown sugar and white vinegar. Stir well and simmer for an additional 15-20 minutes, or until the chutney thickens to your desired consistency. Remove from heat and let it cool to room temperature. Transfer the tomato chutney to sterilized jars and seal them tightly. Store in a cool, dark place for up to 6 months. Refrigerate after opening.

Prep Time: 20 minutes

Cook Time: 45 minutes