Creamy and vegetable sauces for side dishes according to home recipes. Vegetable gravy for various dishes: a selection of the best recipes Vegetable gravy

“Diet” for any person seems like a frightening word and promises all sorts of deprivations. However, diets are different, because a well-designed diet that includes only healthy foods allows you not only to quickly lose weight, but also to eat delicious food every day. Moreover, proper diets also have a healing effect on the body, without leading to stomach diseases, hormonal imbalances and other troubles that are characteristic of fasting. A light, healthy dinner as part of a healthy diet can be prepared from quite familiar foods. You will like the recipe for vegetable gravy for pasta, buckwheat or any other side dish so much that even after completing the diet you will mark it on your list of favorites.

Vegetable gravies have the wonderful properties of being low in calories yet packed with amazing nutritional value. You can prepare such a sauce both for a festive table and for an everyday meal, since it does not take much time and effort. All the ingredients can be found in every grocery store, and many of them are likely to show up in your refrigerator at any time.

You will need:

Tomatoes – 4 pieces
Carrots – 1 medium piece
Onions – 1 medium piece
Garlic – 3 cloves
Bell pepper, sweet – 2 pieces
Vegetable oil – 2 tablespoons
Dill, fresh – 1 small bunch
Parsley, fresh – 1 small bunch
Basil, fresh – 3 sprigs
Ground black pepper - to taste
Salt - to taste

Number of servings – 5

Cooking time – 30 minutes

Vegetable smoothie

Everyone will like this sauce: dieters, vegetarians, and those who love to eat delicious food. Despite the “green” composition, the gravy turns out really appetizing. Another important point is its benefits.

Tomatoes, bell peppers, carrots... All these ingredients are complemented by fresh herbs and pepper - a real vitamin mix! Not to mention that vegetables are an essential source of fiber, which ensures the normal functioning of the digestive system and removes toxins from the body.

In order for the preparation of vegetable sauces according to world cuisine recipes to be perfect, you need to select the ingredients correctly. For example, it is better to choose large, soft tomatoes, from which it is easier to remove the skin. Carrots should not be too large or overripe, as even when fried they will retain a bitter taste. Lastly, the best option for gravy is red onion. It is sweet, juicy and does not have a strong odor.

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Helpful tip: you can add a tablespoon of vinegar to the sauce, which will simultaneously add a pleasant sourness and extend shelf life.

Therefore, if there is a lot of vegetable gravy, it is simply poured into a container with a lid and sent to the refrigerator. Subsequently, the vegetable dressing is used both cold and hot. True, you shouldn’t store the product for too long either; 3-4 days is enough.

This gravy is served with a variety of dishes, both as side dishes and as companion dishes.

There are a lot of options, and we offer several of the most popular combinations:

Vegetable gravy is perfect for a variety of cereal side dishes: buckwheat, rice, pearl barley, bulgur or couscous. If the pieces of vegetables in the sauce are made larger, the side dish with the sauce will create a complete, satisfying dish for a light dinner.
You can use vegetable sauce for spaghetti, cones, feathers and other pastas. You can make a wonderful classic pasta with tomato sauce, but the gravy served separately will complement the dish perfectly.
A light vegetable sauce also goes well with meat dishes: oven-baked meat, steamed cutlets. The same applies to chicken dishes.
Another wonderful product that can make a worthy company with gravy is fish. It can be baked, fried or even boiled, and the sauce can be served separately with a couple of slices of lemon.

Hot summer requires housewives to do what seems impossible at first glance: every day to come up with dishes that can simultaneously satiate and at the same time not seem too heavy for the stomach. In this case, dietary sauces made from various vegetables seem to be the best option, because they are suitable for buckwheat, any type of pasta, and rice porridge. Meat dishes, chicken or fish will become tastier and more appetizing. With this dressing, your family and guests will definitely leave the table in a great mood!

Bon appetit!

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The taste of mashed potatoes goes well with meat, fish or mushroom dishes. It also harmonizes with vegetable salads, stewed or boiled vegetables.

Mashed potatoes can easily be transformed from a side dish into a meal on their own. To do this, just fill it with gravy. Most often, meat gravy is used for puree.

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Meat gravy

If you prepare a meat-based gravy for mashed potatoes, ordinary mashed potatoes will become a very satisfying and tasty dish. To prepare it, you need:

Wash meat (pork, beef, chicken, etc.), trim off excess fat and films;
Cut the meat into small pieces;
Boil with spices until tender and remove from the broth;
Melt a piece of butter in a heated frying pan and fry the onion in it until golden brown;
Add finely grated carrots, chopped garlic;
Stir the vegetables and place small slices of peeled tomatoes on top (can be replaced with ketchup or tomato sauce)
When the juice from the tomatoes has completely evaporated, place pieces of meat in a frying pan and lightly fry on all sides;
Add a little flour and mix thoroughly;
At the end of cooking, pour hot meat broth into the pan to obtain the gravy of the required consistency.

Vegetable gravy

Adherents of vegetarian cuisine can prepare vegetable gravy for mashed potatoes. To do this you will need:

Cut the onion into half rings and fry it for a minute in vegetable oil;
Add grated (or thinly sliced) carrots and sweet peppers cut into half rings to the pan;
Place slices of previously peeled tomatoes on top and simmer lightly over low heat until the moisture evaporates;
Add salt, pepper, garlic, and other spices to taste;
When the vegetables are ready, they need to be seasoned with flour, mixed thoroughly and poured with boiling water until the gravy reaches the desired consistency.

The ingredients can be varied (add zucchini, eggplant, asparagus and other finely chopped vegetables).

Mushroom sauce

Mushroom sauce will add a pleasant variety to any kitchen. Mushrooms must be washed, peeled, cut into small pieces and cooked with vegetables:

Fry in a frying pan with vegetable oil until excess moisture is gone (you can pre-boil it instead);
Add onions and carrots to the semi-prepared mushrooms, stir and fry for some more time;
Fry the flour in a dry frying pan until golden brown and pour boiling water over it, stirring thoroughly (so that there are no lumps);
Pour the flour mixture over the mushrooms in the pan. If necessary, add more boiling water to achieve the desired consistency;
Add tomato paste and spices to taste.

Pasta is loved by most people who try this side dish. It goes well with cutlets and sausages, but pasta with gravy is the dish that won the hearts of tasters. Culinary experts have come up with many options for seasonings. What is involved in making pasta sauce? There are recipes with mushrooms, meat, vegetables, cheese.

How to make pasta sauce

It’s not enough to cook pasta correctly, you also need to season it deliciously. Pasta sauce will help diversify the dish and give it a completely different taste. Mushroom, tomato, cheese dressing will only improve the finished dish (spaghetti, noodles). Sauce and gravy should not be confused: the former, in comparison, has a thinner consistency and a less rich taste. If the dressing turns out to be too watery, then it needs to be thickened with flour or starch during cooking.

Many dressings are suitable for a hearty, nutritious lunch based on different ingredients. There is even a meatless pasta sauce that will appeal to people who have given up this product. Types of thick seasoning:

Meat (from chicken, beef, pork, veal, lamb).
Vegetable sauce for pasta (tomato, carrot, zucchini, pepper, vegetable mix).
Mushroom (you can use champignons, porcini mushrooms, combine them with vegetables or meat).
Prepared on the basis of dairy and fermented milk products (cream, milk, sour cream).

A few nuances to make a good dressing:

Marinate meat before frying or braising. This way you will achieve good saturation of chicken, pork, beef with spices or softening of the fibers so that the meat product is as tender as possible.
Remove skin, bones, and fatty layers from meat.
Don't try to mix a lot of fermented milk products, otherwise you will end up with a sour mixture.

How to make pasta sauce with tomato

A bright and rich tomato dressing that goes well with the spaghetti you've prepared for any meal. What to take:

tomatoes – 4-5 pcs.;
onion – 1 pc.;
clove of garlic – 3 pcs.;
ketchup (juice or tomato paste) – 2 tbsp. l.;
sunflower oil – 3 tbsp. l.;
any red wine – 2 tbsp. l.;
sugar – 1 tsp;
salt;
pepper;
parsley.

Step-by-step instructions on how to prepare pasta sauce:

Peel the onion, chop and fry in a frying pan with sunflower oil.
Add chopped garlic and parsley to the onion and cook until they soften.
Scald the tomatoes with boiling water, remove the skin. Mash or puree with a blender.
Add the tomatoes to the vegetables in the pan. Simmer the mixture for 10 minutes.
Add ketchup, all the spices and leave to simmer for another 10 minutes. Pour in the wine at the very end.

How to make pasta sauce from sour cream

Delicate sour cream dressing with the addition of chicken is an excellent option for a hearty lunch. What ingredients are needed:

chicken breast meat or pork – 300-400 g;
onion – 1 pc.;
clove of garlic – 2 pcs.;
flour – 2 tbsp. l.;
water or chicken broth – 50 ml;
sour cream - 1 tbsp.;
basil;
salt and pepper.

Pasta sauce recipe step by step:

The choice of meat depends on how nutritious the dressing you want. Chicken or pork is cut into strips and browned in a frying pan.
Finely chop the onion and add it to the meat. After the vegetable has become golden, add flour and let the whole mixture simmer.
When the composition has acquired a caramel color, add water. Stir everything and close the lid. Simmer everything for 15 minutes.
Pour in the sour cream and at the same time add the herbs and all the spices specified in the recipe. Remaining cooking time is 5 minutes. Do not overheat the gravy so that the taste of the greens does not disappear and the aroma is not lost.

Delicious sauce for pasta with milk

A simple version of the dressing is prepared quickly, it is not too expensive financially, all the ingredients are often found in every home. The seasoning goes well with spaghetti. Take this set of ingredients:

milk – 1.5 tbsp;
butter – 50 g;
flour – 2 tbsp. l.;
salt.

Step by step instructions:

Heat the melted butter in a saucepan.
Add flour, stir and fry until it turns golden brown.
After this stage, pour in all the milk and mix very thoroughly until the mass is smooth. Make sure that there are no lumps in the mixture and that a good dense structure is maintained.
After boiling, add salt and stir. The finished dressing can be served with dishes and enjoyed.

Vegetable sauce for pasta

A brightly flavored seasoning that everyone will love. Vegetable gravy is an option that is suitable even for vegetarians. What you need for vegetable dressing:

tomatoes – 400 g;
onions – 2 pcs.;
bell pepper – 3 pcs.;
zucchini – 1 pc.;
pumpkin – 100 g;
ketchup (tomato paste, thick juice) – 2 tbsp. l.;
olive oil – 3 tbsp. l.;
aromatic spices (rosemary, black pepper, basil, garlic, thyme, dried garlic) - to taste.

Recipe:

Pour olive oil into a frying pan and heat.
All vegetables need to be washed and cut into pieces. Before chopping the tomato, you need to scald it with boiling water and remove the skin.
With the lid closed, simmer all the vegetables in hot oil.
Wait until all the vegetables have softened, occasionally adding water and stirring the mixture. Add two tablespoons of ketchup and spices, simmer for a minute and remove from heat.

Many people ask how sauce differs from gravy. After all, gravy, just like sauce, can change the appearance of any dish, highlight its taste and make it unique.

Gravy, like sauces, can be thin and thick, sweet and spicy, cold and hot. They are also prepared on the basis of broths using various ingredients (pieces of meat, fish, poultry, vegetables). But gravy, unlike sauce, is usually served with a dish as an additional side dish. Good gravies for potatoes, boiled pasta, crumbly porridges and dishes made from cereals and vegetables, as well as meat, poultry and fish products.

Let's prepare some gravies.

Vegetable sauces

Option #1. With eggplants (zucchini or zucchini)

Cut eggplants (zucchini or zucchini) into small cubes. Peel the garlic and chop finely.

Heat 3 tbsp in a frying pan. spoons of olive or sunflower oil, add chopped vegetables and chopped garlic, salt and pepper and fry for 5 minutes until light golden brown.

Finely chop the tomatoes, add to the pan, stir. Pour in the cream and 2 ladles of water (you can use the broth you used to cook pasta or potatoes) and simmer for another couple of minutes. Pour half of the gravy into another bowl and puree it, then return it to the pan and mix everything.

Serve the gravy as an additional side dish to any dish.
If the gravy is being prepared for pasta, then hot boiled pasta can be mixed with it, and, if desired, sprinkled with grated cheese and herbs.

Option #2. Lenten gravy.

You will need: 1 carrot, 2 onions, 2 tbsp. spoons of ketchup, 3 tbsp. spoons of soy flour, vegetable oil, salt, ground black pepper to taste.

You can add bouillon cubes (vegetable, mushroom), a little garlic.

Chop the onion and carrots (you can also grate the carrots on a coarse grater), fry in vegetable oil.

When the onions are fried, add soy flour, stir until smooth and add boiling water to make a not very thick gravy.

Option #3. An excellent addition to boiled potatoes.

You will need: 100 g sour cream, 3 tbsp. spoons of tomato paste, 1 onion, 1 tbsp. a spoonful of flour (without a slide), vegetable oil, dry oregano, salt to taste.

Peel the onion and cut into small cubes.

Pour a little vegetable oil into a frying pan, add the onion and fry until transparent.

Add flour to the onion in the pan, stir and fry for 1 minute.

Then add sour cream and tomato paste, spices, and a little water.

Bring to a boil over high heat and simmer for about 3-5 minutes.

Mushroom sauce

Required: 200 g mushrooms (preferably white), 2 onions, 2 tbsp. spoons of sour cream, 100 g of cream. 1 tbsp. spoon of flour, 4 tbsp. spoons of sunflower oil, salt, ground black pepper, herbs to taste.

Wash the mushrooms, cut them into pieces and place them in a hot frying pan with sunflower oil and fry until tender for 30-40 minutes.

While it's frying, peel the onion, chop it and add it to the fried mushrooms, mix everything well and let the onion brown for another 10 minutes.

Separately dilute the sour cream. Pour the cream, flour, salt, pepper and the entire whipped mixture into the mushrooms and onions and bring to a boil. You can add greens to the finished gravy. Suitable for any side dish.

Seafood gravy

Pass boiled shrimp and squid through a meat grinder, mix with hot cream and grated cheese.

I don’t know about anyone, but I really like gravy with offal, for example,

Gravy with liver

Required: 100-150 g of liver (any), vegetable oil, butter (if not, then not necessary), allspice, cloves, bay leaf to taste, 2 tbsp. spoons of flour, 100-150 g of sour cream or mayonnaise.

Grate the frozen liver on a coarse grater. Place the mashed liver mass in a frying pan with heated vegetable oil and, stirring constantly, cook for 2-3 minutes. Then add 2 tbsp. spoons of flour and stir again for a couple of minutes. If you have butter, add it; if not, you can do without it.

Then pour in sour cream or mayonnaise, stir and add 100-120 ml of water. When it boils, add spices and turn off.

Ideal with pasta, noodles, etc., buckwheat or rice porridge.

And how delicious gravies made from chicken by-products are! For them you can use not only chicken liver, but also hearts and ventricles.

We will prepare one of these gravies for you.

Gravy with chicken hearts

Rinse the chicken hearts well, you can cut them into halves, sprinkle with salt, pepper and leave for a while. Then fry.
Add finely chopped onions, fry everything together, add a little water to just cover the offal with onions, and simmer over low heat until fully cooked. You can add chicken seasonings, tomato sauce, garlic.

At the end of cooking, add a bay leaf and chopped herbs.

If the gravy turns out to be very thick, it can be diluted with hot boiled water and brought to the desired consistency.

Each time your gravy with offal will have a different taste if during cooking you add everything you have on hand: mushrooms and carrots, white roots, zucchini or eggplant. And it will be incredibly tasty every time!

Gravy with minced meat

A wonderful sauce for boiled pasta, as well as rice and cereals!

Option #1

Required: 2 tbsp. spoons of olive or sunflower oil, 1 finely chopped medium onion, 1 finely chopped carrot, 1 finely chopped celery stalk, 750 g of minced beef or 225 g each of minced beef, veal and pork, 60 ml of dry red wine. Besides , 800 g of canned tomatoes, chopped (do not pour out the juice), 2 teaspoons of salt, ¼ teaspoon of ground black pepper, 1/8 teaspoon of ground nutmeg, 60 ml of heavy cream.

Heat vegetable oil in a saucepan over medium heat. Add onion, carrots and celery and cook for 10 minutes until soft, stirring occasionally.

Add the minced meat to the vegetables and cook until the meat loses its pink color, stirring frequently to break up any lumps.

Pour in red wine, stirring constantly, and bring to a boil over high heat. Add tomatoes along with juice, salt, pepper and nutmeg.

Bring the mixture to a boil again, reduce heat to low, and simmer, uncovered, for 1 hour, stirring occasionally.

Add cream and heat through, stirring.

Before serving, top the pasta with half the sauce. (Cool remaining sauce and refrigerate for use the next day.)

If desired, you can add grated Parmesan or other cheese to the pasta.

Option No. 2

Place the minced beef in a frying pan (without oil), stir well while frying so that the meat spreads and becomes uniformly crumbly. Add water, tomato paste, salt and dry wine to taste.

Option No. 3

You will need: 500 g of mixed minced meat (pork, beef), 3-4 tbsp. tablespoons vegetable oil, 1 large onion, 1 carrot.

If you wish, you can also take 1 tbsp bell pepper. spoon of flour. In addition, 1 tbsp. a spoonful of tomato paste, 1 teaspoon adjika, 1 teaspoon ground paprika, ground red and black pepper, salt, garlic, parsley and cilantro to taste.

Heat the vegetable oil well in a frying pan and add the minced meat to fry.

Peel the onions and carrots, cut into cubes and add to the fried minced meat. Fry everything together for about 10 minutes. Then add flour, paprika, salt and pepper. Mix everything well.

After this, sequentially introduce tomato paste, adjika, and fresh bell pepper. You can add hot water to cover the minced meat. Simmer the gravy for 20 minutes. At the end of cooking, add chopped garlic and chopped herbs.

Dessert drizzle

This gravy is served with pancakes, pancakes, sweet casseroles and puddings.

You will need: 300 ml milk, 50 g flour, 100 g butter, 250 g cream, 3 egg yolks, 60 g sugar, 10 g vanilla, 1 tbsp. a spoonful of crushed nuts or poppy seeds.

Add flour and butter to milk. Boil and cool to 50 degrees.

Beat cream with yolks, sugar, vanilla, crushed nuts or poppy seeds.

Mix milk and cream until you get a smooth gravy.

Rice is one of the most versatile foods. Many dishes are prepared from it with a variety of ingredients: sweet and spicy, fresh and salty, spicy and neutral in taste. Cooked rice serves as a ready-made basis for a hearty meal. Try preparing a vegetable dressing for it, which will give the side dish an expressive, juicy and soft taste.

Vegetable gravy for rice: how to cook

To prepare vegetable gravy for rice you will need the following ingredients: - 1 onion; - 1 large carrot; - 3 bell peppers of different colors; - 2 tbsp. l. tomato paste; - 1 glass of meat or mushroom broth; - salt to taste; - bay leaf to taste; - spices (dry basil, dill and parsley) to taste; - 2 tbsp. l. wheat flour or starch; - fresh herbs.

First, cook the rice in a saucepan or steamer. While the cereal is ready, begin preparing the ingredients for the gravy. Peel and cut the onions into thin half rings, and chop the bell peppers and peeled carrots into strips.

Place the chopped vegetables in a deep frying pan, add broth and tomato paste. Bring the mixture to a boil, then reduce the heat and season the gravy with bay leaf, salt and dry seasoning. When the vegetables soften, dissolve starch or wheat flour in boiled cool water, then thicken the prepared sauce with this mixture. Pour the gravy over the rice, sprinkle the dish with fresh chopped herbs and serve.

Vegetable stew for rice

In order to prepare a vegetable stew for rice, you will need: - 1 fresh medium-sized carrot; - 1 small fresh zucchini; - 200–250 grams of green peas (frozen); - 1 medium onion; - 2–3 tbsp. l. vegetable oil; - 200–300 grams of tomato juice; - sweet paprika (dry) to taste; - dried parsley to taste; - ground black pepper to taste; - salt to taste; - vegetable oil for frying.

Preparing the vegetable stew for rice will take approximately 30 minutes.

Cut the peeled onions into rings and then into quarters. Sauté it in vegetable oil. When the onion softens, add peeled carrots, grated on a fine grater. After 5 minutes, add the zucchini, peeled and cut into small cubes, to the pan. Fry it all together for another 10 minutes.

Place the fried vegetables in a pan, add green peas and pour in tomato juice, it should slightly cover the vegetables. Let the mixture boil, and then season to taste with sweet dry paprika, dried parsley, ground black pepper, and salt. Simmer everything together over low heat for about 10 minutes. Vegetable dressing for rice is ready!