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larry ziegler Nov 4, 2012 08:32 AM

My wife is a vegetarian,so I don’t use meat to give my NON PASTA sauces more flavor,but I do use some losalt bullion,

What elso can I use to richen my sauces(I also can add chicken broth).

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  1. r
    Rasam RE: larry ziegler Nov 4, 2012 09:09 AM

    Hi Larry:

    Can you describe what kind of sauces you are trying to improve the flavor of? What do you mean by non-pasta sauces? What kind of dishes do you like to make?

    Depending on the dish, you can use vegetable or mushroom stock. You can up the taste with a variety of spices.

    If you want to thicken and give a rich flavor, almonds or cashews ground to a fine paste are really good.

    Sometimes, finely ground and cooked aromatics like onions, ginger, garlic, celery, peppers (in any combination or type) are used as a base.

    Chicken broth is not vegetarian, so if your wife is a strict vegetarian please avoid it.

    1 Reply
    1. re: Rasam
      larry ziegler RE: Rasam Nov 4, 2012 12:39 PM


    2. kbjesq RE: larry ziegler Nov 4, 2012 01:11 PM

      Try adding some nutritional yeast (powder). Not only will it provide great flavor, but it is a good source of B12, which vegetarians sometimes lack. Here is a recipe for a queso sauce made with nutritional yeast: http://vegweb.com/recipes/nutritional...

      Also sometimes adding just a teaspoon of molasses adds a rich dimension to vegetarian sauces that seem flat.

      1. h
        honeybea RE: larry ziegler Nov 7, 2012 03:27 PM

        Marmite! I use it in a lot of vegetarian sauces, it adds a lot of flavor. You have to experiment. My favorite is in tomato based sauce, but vegetable and mushroom are good too. Not so much that you know it's there. It adds a deep savory layer to the sauce (like anchovies or fish sauce).

        1. Bacardi1 RE: larry ziegler Nov 7, 2012 03:34 PM

          Uh - your wife isn't all that strict if she allows you to use chicken broth - or chicken boullion - in your recipes. Although maybe you're not telling her this?

          If she's a "strict" vegetarian, I think the two of you need to have a meeting of the minds as to what, EXACTLY, her & your descriptions of a "strict vegetarian" are. Because clearly I don't think the two of you are in sync.

          1 Reply
          1. re: Bacardi1
            pikawicca RE: Bacardi1 Nov 7, 2012 03:40 PM


          2. t
            Tokyoite RE: larry ziegler Nov 7, 2012 04:31 PM

            How about Parmesan rind?
            As previous posters mentioned...Chicken broth and Strict Vegetarian aren't exactly peas in a pod.

            1 Reply
            1. re: Tokyoite
              ttochow RE: Tokyoite Dec 31, 2012 08:33 PM

              Another reason to talk to the wife. Parmesan includes rennet, which some vegetarians object to.

            2. rcallner RE: larry ziegler Dec 31, 2012 01:57 PM

              Braggs liquid aminos

              1. Divamac RE: larry ziegler Dec 31, 2012 08:21 PM

                Miso paste can be used to make sauces richer.

                1. ninrn RE: larry ziegler Jan 1, 2013 01:01 AM

                  Butter, cream, wine, walnut oil, peanut butter, cornstarch, arrow root, kuzu powder, pureed squash, pumpkin or roasted red peppers, corn, miso, soy milk or almond milk, coconut milk, pureed rice, potatoes or legumes for body, tekka, kombu seaweed broth, pesto, caramelized onions, roasted garlic, sun-dried tomatoes, a bit of tea or coffee, tahini, mushrooms (dried porcinis add lots of depth of flavor), liquid smoke, sriracha, Chinese black bean paste, soy sauce, Bragg's liquid aminos, reduced balsamic vinegar.

                  1 Reply
                  1. re: ninrn
                    magiesmom RE: ninrn Jan 5, 2013 12:27 PM

                    also soaked and pureed cashews

                    do you have a good vegetarian cookbook,larry?

                  2. westsidegal RE: larry ziegler Jan 13, 2013 08:09 PM

                    you can make a roux with flour and olive oil as a base for your sauce.
                    also, for creamy sauces, you can use silken tofu that has been whirled in a blender with some water and your selection of other seasonings.

                    i make a savory sauce using this method that includes bragg's liquid aminos, brewers yeast, spike, lemon juice, basil.

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