Although it’s still warm here in New York, fall is right around the corner, which means cooler weather and heartier meals.
For us food-sensitive people, heart meals can be troublesome because they often include dairy, gluten or other common allergens; therefore it’s easy for us to feel left out! Well, fret not my sensitive friends, I’ve got a delicious recipe that’s much lighter than the classic “vodka” sauce, and will be able to suit anyone with a gluten or dairy issue.
This no-dairy veggie vodka sauce is loaded with veggies (as you can see), and it’s creamy because I added a touch of almond milk to the sauce while cooking (you could also add coconut milk instead).
Enjoy this dish over zucchini noodles (as above), or over your favorite wheat (for non-allergy peeps) or gluten free noodles like rice or quinoa pasta.
No Dairy Veggie Vodka Sauce
- Prep time: 10 minutes
- Total time: 30 minutes
- Makes: 3 cups
- 2 Tbsp olive oil
- 1 large yellow onion, chopped
- 1 cup organic, low-sodium tomato sauce
- 3 carrots, sliced and chopped
- 1 red bell pepper, chopped
- (optional) other veggies of your choice to add
- 1/4 cup almond milk (unsweetened)
- Salt and pepper to taste
- (optional) 1 oz vodka
- Herbs of choice: 1-2 tsp oregano, cilantro or other
- 3-4 sprigs basil, for garnish
- 2 cups cooked noodles or zoodles
- Heat a medium stock pot or large frying pan over medium heat for 1-2 minutes, then add olive oil.
- Add chopped onion to the pan and stir to cook for 2-3 minutes or until the onion is slightly browned.
- Once the onions are cooked, add chopped carrot, pepper and any other vegetable desired, then add the tomato sauce, salt, pepper, herbs and spices, and optional vodka.
- Bring the sauce to a boil, then lower heat to low/simmer for 10-15 minutes.
- After 10-15 minutes add almond milk, and continue to cook for another 5-7 minutes.
- Once cooked, serve over noodles of choice, garnish and enjoy!