Recipes for Lenten sauces will be appropriate during Lent and will help to further diversify the light menu during this period. These sauces are prepared very quickly. The taste is quite expressive and, most importantly, they are combined with most lean dishes.

From tomatoes

How to prepare Lenten tomato sauce is described in detail in the recipe presented on the YouTube channel “Elena’s Vegetarian and Lenten Cuisine.”

Ingredients:

1. Tomatoes - 300 g
2. Sweet bell pepper - 100 g
3. Fresh basil - 1 bunch
4. Salt - to taste
5. Black pepper - to taste

Step 1

Rinse the tomatoes well in running water and cut first into slices and then into cubes. Place in a separate bowl.

Step 2

Remove the core from the bell pepper and cut it first into strips, then into cubes. Add to bowl with tomatoes.

Step 3

Wash the basil, dry and chop. Remove thick stems. Ground thin ones can also be cut and added to vegetables.

Step 4

Salt the vegetables. Pepper it. If you like spicy dishes, add more pepper. If not, a pinch is enough for flavor.

Step 5

Grind the vegetable mixture with a blender. Tomato sauce with basil is ready.

From mushrooms

Irina Belaja tells how to prepare lean mushroom sauce on her YouTube channel.

Ingredients:

1. Onion - 1 medium sized head
2. Wheat or corn flour - 1 tbsp. l.
3. Vegetable oil - 2 tbsp. l.
4. Frozen champignon mushrooms - 300 g
5. Marjoram, oregano, curry, salt - ½ tsp.
6. Purified drinking water - 300 ml

Step 1

Peel the onion. Cut into rings, then into cubes. If you use fresh mushrooms, cut them into slices and then into cubes. The recipe uses frozen mushrooms, which will give a hint of wild mushrooms in the sauce.

Step 2

Place the mushrooms in a saucepan. Fill them with 300 ml of water. Bring to a boil, reduce heat to moderate and simmer for 15-20 minutes.

Step 3

Sauté finely chopped onion in vegetable oil over low heat. Stir continuously. Make sure the fire is not too strong. Add salt and fry until golden brown. Add spice mixture.

Step 4

Add 1 tablespoon of flour to the fried onions. Mix well.

Step 5

Add mushroom broth with mushrooms to the pan. Continue stirring. Mix very quickly, without allowing any lumps to form. The mushroom sauce will be quite thick and rich in flavor.

With garlic

How to prepare garlic lean sauce is described in detail on the AllrecipesRU YouTube channel.

Ingredients:

1. Garlic - 3 cloves
2. Ready-made lean mayonnaise - 165 ml
3. Salt - ¾ tsp.
4. Ground black pepper - ½ tsp.
5. Lemon juice - 2.5 tsp.

Step 1

Peel the garlic cloves and place in a mortar.

Step 2

Salt and pepper the garlic. Then mash well until you get a homogeneous mixture.

Step 3

Transfer the garlic pulp into a deep bowl, add lean mayonnaise.

Step 4

Add lemon juice to the sauce and mix well.

Step 5

Transfer the finished sauce into a special container. If desired, you can add finely chopped dill. Outside the fasting period, mayonnaise can be replaced with natural yogurt or sour cream.

Notes

You have already seen that lean sauce not only has a bright taste, since it is prepared from a wide variety of ingredients, but also goes well with most side dishes and vegetables. Outside the fasting period, tomato sauce can be combined with meat dishes, especially grilled ones. Mushroom and garlic sauce is a great addition to vegetables and cereals.

You can’t even imagine how much lean gravy you can prepare for a wide variety of side dishes. The first recipe I present to you is my favorite mushroom sauce.

We will need the following ingredients:

• 30 g dried porcini mushrooms
• 250 grams of onions
• 2 tablespoons premium wheat flour
• 3-4 tablespoons of vegetable oil
• salt and spices to taste

How to prepare mushroom lean gravy

Finely chop the onion, heat a frying pan and pour in vegetable oil, then fry the cooked onion in it until golden brown. At this time, place the dried mushrooms in a saucepan with water and boil, allowing them to absorb moisture. Then rinse the mushrooms again with cold water and pass through a meat grinder. Combine them with onions and fry. about 5 minutes. Next, in a separate frying pan, fry two tablespoons of flour in the remaining oil until its color turns golden brown. Then combine the flour with the broth remaining from cooking the giibs and boil a little, about 10 minutes. Combine the fried onions and mushrooms with the resulting sauce and let it simmer for a bit again. You will get a thick and tasty lean gravy.

Will we continue to surprise our family with our culinary skills during Lent?
Let's get started!

Squid sauce

Fresh frozen squid – 0.5 kg

onion one large head

one large carrot

1 liter of water

4 tbsp. heaped tablespoons of premium flour

Bay leaf, salt and pepper to taste

Peel fresh squid from the insides and skin, cut them into small strips. Finely chop the onion with a sharp knife, grate the carrots on a fine grater and fry it with the onion in vegetable oil. Dissolve the flour in small portions in cold water, then combine all the prepared ingredients for the gravy and simmer over low heat for 5-6 minutes.

Lenten flour gravy

Fry the flour in a dry frying pan until golden brown. Make a refried mixture of finely chopped onions and carrots, grated on a fine grater. Transfer the overcooked mixture into a saucepan and, when it has cooled, add the fried flour and stir. Add boiled cold water, mix everything and cook until thickened, add salt and spices to taste.

You can make a similar gravy even without oil. Then the carrots and onions should not be fried, but simmered in a small amount of water.

Ingredients for the main gravy:

half a glass of vegetable oil, 2 tbsp. spoons of vinegar or lemon juice, 0.5 teaspoons of sugar and salt, ground black pepper to taste. Mix all ingredients thoroughly in a glass container and beat. The sauce can be prepared in excess; be sure to shake it before each use. To this basic sauce you can add:

for the onion gravy

1 teaspoon of grated onion or chopped leeks thoroughly ground with salt; for mustard sauce - 0.5-1 teaspoon of ready-made table mustard and another 0.5 teaspoon of sugar; for tomato sauce - 1 teaspoon of tomato paste or 2 tbsp. spoons of tomato juice and 0.5 teaspoons of grated onion;

for gravy with herbs

1.5 teaspoons of finely chopped parsley, 1 teaspoon of chopped dill and 0.5 teaspoons of chopped green onions.

Here's another interesting recipe:

Gravy with cumin and horseradish root

Add 1 tbsp to wine vinegar, diluted to taste with cold boiled water. a spoonful of cumin scalded with boiling water, 1-5 tbsp. spoons of grated horseradish. Add juice of 1 lemon. Mix everything thoroughly and use for appetizers of colored beans with boiled vegetables (beets, carrots and others to taste).

Red tomato sauce

Saute 3 tbsp in oil. spoons of flour, dilute with 1 glass of mushroom, vegetable broth or boiling water, stirring so that the mass is free of lumps, and simmer over low heat for 10-15 minutes. Separately, fry finely chopped roots (carrots, parsnips, parsley) and onions, taking them to taste, 2-3 tbsp. spoons of tomato paste, pepper, bay leaf and add everything to the sauce.
Cook the sauce for another 5-10 minutes, strain, rub the mixture through a sieve, add 2-3 tbsp. spoons of vegetable oil, bring to a boil. Use the gravy hot or cold.

Garlic gravy

Separately, in a frying pan, prepare a thick white sauce from flour fried in oil and boiling water, lightly salt and pepper. When ready, add another 1-2 tbsp. spoons of flour. Can be diluted with cucumber pickle. Add crushed garlic with salt into the prepared hot sauce and, covering the pan with a lid, let stand for 3-5 minutes.

And finally, you can’t ignore the recipe for Lenten béchamel sauce

Carefully sift 60 grams of wheat flour. Dilute it in a small amount of water and fry in a frying pan until cooked. It is important to wait until the flour changes color a little. But so that it does not turn brown and burn.

Bring two cups of vegetable broth to a boil. Add it to the flour, stirring with a wooden spoon. You need to stir long and thoroughly until the sauce thickens and the lumps disappear (4 or 5 minutes), then remove from heat. Add a pinch of salt, a little lemon juice, grated nutmeg and chopped herbs.

Such gravies are suitable for boiled potatoes, buckwheat rice or wheat porridge, as well as boiled vegetables or fish.

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Preparing lunch or dinner in compliance with the rules of fasting is quite a difficult task. However, if you and your loved ones love macaroni or pasta, then we will make this difficult culinary work a little easier for you. How to cook Lenten pasta dishes, recipes for pasta with Lenten vegetable sauce and spaghetti with mushrooms read on.

Lenten dishes: recipes for pasta (pasta) with Lenten sauces

Pasta or spaghetti in Lent is a real lifesaver. The dish is hearty and can be served with any sauce.

Spaghetti with mushrooms and red pepper recipe

Ingredients:

• 300 gr. spaghetti
• greenery
• 200 gr. cabbage
• onion
• 2 teeth garlic
• red bell pepper
• 7-10 pcs. fresh champignons
• vegetable oil
• pepper

Cooking method:

1. Peel the onions and garlic. Chop garlic and onion into small cubes.

2. Heat 2-3 tbsp in a saucepan. l. vegetable oil. Sauté garlic and onion in boiling oil until golden brown.

3. Wash the champignons, dry and cut into slices.

4. Wash red sweet bell peppers, remove seeds and stem. Cut the pepper into large strips, then into cubes.

5. Using a sharp knife, chop the white cabbage into thin shavings.

6. Place mushrooms in a saucepan with onions and garlic, then bell peppers.

7. Mix everything and simmer for 5 minutes. Place the cabbage on top of the roast.

8. Close the saucepan with a lid and reduce heat to low. Stew vegetables with mushrooms until cooked. At the end, add salt and pepper to the dish.

9. Boil spaghetti in salted water.

10. Throw the finished spaghetti into a colander, let the water drain and immediately transfer it to a saucepan to fry the vegetables.

11. Mix spaghetti thoroughly with vegetable sauce.

12. Salt and pepper to taste. Warm the spaghetti over low heat for 2-5 minutes.

Before serving, season with aromatic fresh herbs. Serve spaghetti with mushrooms for lunch or dinner. Bon appetit!

I offer you another Lenten recipe for pasta with sauce; lovers of Italian cuisine will especially like it.

Italian Style Pasta Recipe

Ingredients:

• 300 gr. spaghetti or any other pasta
• onion
• 2 teeth garlic
• 2 red bell peppers
• 50 gr. tomato paste
• 100 ml water
• 1 tsp. dry basil
• 10 pieces. pitted olives
• basil and parsley
• olive oil

Cooking method:

1. Pour some good olive oil into a saucepan.
2. Peel the garlic and fry it whole in heated olive oil.
3. Peel the onions and cut into small cubes. Add onion to garlic.
4. Bake bell peppers on the grill or in the oven.
5. Peel the peppers and remove the seeds.
6. Cut the pulp of the peppers into pieces and place in a saucepan with the onions and garlic.
7. Fry the tomato paste in a separate frying pan with 1 tbsp. l. olive oil.
8. Pour hot water into the pasta.
9. Boil the sauce and immediately pour into the saucepan with the pepper and other ingredients.
10. Season the sauce with dry basil.
11. Add salt to taste.
12. Cut the olives into rings and add to the sauce.
13. Gently stir the sauce, heat over the fire for 1-2 minutes, then cover with a lid and remove from heat.
14. Boil pasta or spaghetti in salted water, drain and place on plates.
15. Place 2-3 tbsp on top of the pasta. l. sauce. Garnish with fresh herbs.

By the way, fasting is a great reason and way to lose weight. And don't be surprised that pasta with the right lean sauce can really help with that. Watch the video recipe for healthy pasta with vegetables and cook Lenten dishes with us!

The fifth week of Lent has begun. And everyone who adheres to it is already quite tired of the restrictions. Even the most patient fasters naturally crave variety in their diet.

In previous materials, we decided how to replace meat and milk on fasting days, how to fast on tasty and beautiful dishes, so as not to be discouraged by the monotonous buckwheat on your plate. And today we’ll tell you how to season salads and main courses. After all, the sauce is the soul of the dish, as they say in France. Moreover, all traditional sauces and dressings are oil-based.

So, 15 alternative sauces without oil for those who are fasting.

Lenten bechamel

Carefully sift 60 grams of wheat flour. Dilute it in a small amount of water and fry in a frying pan until cooked. It is important to wait until the flour changes color a little. But so that it does not turn yellow or burn.

Bring two cups of vegetable broth to a boil. Add it to the flour, stirring with a wooden spoon. You need to stir long and thoroughly until the sauce thickens and the lumps disappear (4 or 5 minutes), then remove from heat. Add a pinch of salt, a little lemon juice, grated nutmeg and chopped herbs.

Suitable for boiled potatoes and carrots.

Tomato-basil sauce

Peel 4-6 fresh or canned tomatoes in their own juice and grind in a blender. Then boil, adding 1 clove of crushed or grated garlic and finely chopped basil. The sauce can then be thickened with flour to the consistency you desire. You don't have to add flour.

Great option for pasta and rice.

Walnut sauce

Grind 200 grams of nuts in a blender until oily, add crushed garlic cloves, salt, ground cilantro and turmeric, dilute with warm water.

This sauce is perfect for baked and boiled vegetables.

Chickpea sauce

Soak the chickpeas overnight. Cook it for two hours. Then puree it, adding a little water in which it was boiled. Season with salt, garlic, pepper, ground cumin and plenty of lemon juice.

Good for both fresh and baked vegetables.

Guacamole

Peel 2 cloves of garlic. Mix garlic and the pulp of two ripe avocados in a mixer with lime juice (2 tbsp) until pureed, season with salt and pepper to taste.

You can add finely chopped tomatoes, various peppers (including chili peppers), green or other onions, cilantro and other herbs to your guacamole.

Great with raw vegetables, cut into cubes: carrots, bell peppers, cabbage. And also with unsalted chips, crispbread, just bread!

Tahini sauce

Grind sesame seeds in a coffee grinder to a paste.

Add salt, garlic, lemon juice and a little water.

Suitable for vegetables and cereals.

Honey-lime dressing

75 ml fresh lime juice, 3 tsp. honey, 1 tbsp. l. rice vinegar, ¼ tsp. salt.

Mix all ingredients.

The dressing is suitable for vegetable salads and rice-based dishes.

Mustard salad dressing

Its base is a mixture of balsamic vinegar, grainy mustard, honey, and spices. If you add mashed avocado pulp, the sauce will become thicker.

Suitable for fish, potato, rice meatballs and cutlets.

Spicy ginger paste

1 clove of garlic, 60 ml rice vinegar, 30 g chopped shallots, 2 tbsp. l. grated ginger, 1 tbsp. l. soy sauce, ground chili pepper, salt to taste.

Mash the garlic and salt using a mortar and pestle. Put it into a blender. Add vinegar, shallots, ginger, soy sauce and chili. Grind until puree.

Suitable for potato dishes, fish cutlets.

Mustard sauce

Fry 1 teaspoon of flour in 1 tbsp. spoon of water, dilute with 3 cups of vegetable broth, boil, strain, add a spoonful of ready-made Sarepta mustard, pour in a little vinegar, 1-2 tablespoons of sugar, salt, boil.

Lenten nutrition means eating only plant foods. A healthy diet is recommended by many doctors for disease prevention, weight loss and body cleansing.

During fasting and diets, dishes are prepared from vegetables, mushrooms, cereals, legumes, nuts and fruits. Soy products are useful: beans, milk, tofu. They are an important source of proteins, carbohydrates, vitamins and microelements.

Mushroom sauce can be prepared from fresh, dried, frozen mushrooms: oyster mushrooms, champignons, shiitake, honey mushrooms. Mushrooms contain healthy proteins, vitamins and extractive substances, which give mushroom dishes a special taste and aroma.

Lenten mushroom sauce is suitable for dishes made from soy products, boiled potatoes, lean cabbage zrazas and potato dumplings.

Serve the finished dish in portioned gravy boats, sprinkled with chopped herbs. Cooking time – 40-45 minutes.

Ingredients:

• fresh mushrooms – 200 gr;
• vegetable oil – 50 g;
• flour – 1 tbsp;
• onion – 1 piece;
• water or vegetable broth - 1 glass;
• salt – 0.5 tsp;
• spices: coriander, curry, marjoram, ground black pepper – 0.5-1 tbsp;
• soy sauce with mushroom flavor – 1-2 tsp;
• greens - 1-2 sprigs.

Preparation:

1. Wash the mushrooms, cut into medium slices, cover with water. Bring to a boil, add soy sauce, sprinkle with spices, salt to taste and simmer in a saucepan over medium heat for 15 minutes, stirring.
2. Heat the vegetable oil in a deep frying pan and fry the onion, chopped into half rings.
3. Separately, in a clean frying pan, heat the flour until medium beige in color, stirring occasionally.
4. Combine the prepared flour with the onion, stir, place the mushrooms and broth in the fryer for 5 minutes. Adjust the consistency of the sauce by adding water or vegetable broth.
5. Cool the mushrooms and gravy, transfer to the bowl of a food processor and grind until pureed. You can beat it with a blender.

Bean sauce can replace mayonnaise and become part of your diet, as its taste is rich and piquant. Dishes made from legumes are rich in vegetable protein and fiber.

Ingredients:

• fresh beans – 1 cup;
• sunflower oil – 60 g;
• water or vegetable broth - 0.5 cups;
• soy sauce – 1-2 tbsp;
• ready mustard – 1-2 tbsp;
• garlic – 1 clove;
• lemon juice – 1 tbsp.

Preparation:

1. Cover the beans with cold water and soak for 12 hours. Cook for 2 hours until done, cool.
2. Place boiled beans in the bowl of a blender or food processor, add sunflower oil, water or broth and mix at medium speed.
3. Pour soy sauce, lemon juice into the mixture, add mustard, chopped garlic and beat until light.

Lenten sauce "Bechamel"

The classic Bechamel sauce is prepared with butter and flour, with the addition of milk, and for those on fasting and dieting, a lenten version is suitable.

Roasted flour gives the dish a thick consistency and a slight nutty flavor.

Take lean Bechamel as a basis and add your favorite vegetables, roots and mushrooms to it, as well as berries or dried fruits. By excluding onions, salt and spices, you can get a wonderful sweet sauce for lean pancakes and pancakes.

Ingredients:

• wheat flour – 50 g;
• soy milk or vegetable broth – 200-250 ml;
• onion – 1 piece;
• dried cloves – 3-5 pcs;
• set of spices for vegetables – 0.5 tbsp;
• soy sauce with garlic – 1-2 tbsp;
• parsley, dill - 1 sprig each.

Preparation:

1. In a heated frying pan, fry the flour until light golden brown.
2. Add soy milk to the flour, breaking up the lumps with a whisk, boil the mixture for 5 minutes and transfer to a water bath.
3. Chop the onion and place in boiling milk, add cloves, spices, pour in soy sauce and cook, stirring, for 10-15 minutes.
4. Strain the finished Bechamel through a sieve. Before serving, sprinkle with chopped herbs.

Lenten tomato sauce

Tomato sauce is prepared from pureed canned or fresh tomatoes, using tomato puree and paste. You can add eggplant, green peas, and mushrooms to it.