Vegetarian Vegan Condiment Recipes | Vegetarian Times Skip to main content

Vegan Condiment

Yes, you can make your own condiments — they're surprisingly easy!
Holiday Gravy

Holiday Gravy

Browning the vegetables before making the gravy stock is what sets this rich sauce apart. And, just as good, the gravy can be made ahead of time. Double the recipe if you’'ve got a gravy-loving crowd.

Red and Yellow Tomato Salsa

Red and Yellow Tomato Salsa

30 minutes or fewer   Using two different colored tomatoes and adding flecks of red onion takes this basic salsa recipe from simple to spectacular. Try it as well with heirloom tomato varieties for even more color and flavor.

Clementine Salsa

People who love salsa will find this version irresistible. Try it with your favorite tortilla chips, on sandwiches or simply on a bed of crisp lettuce as a side salad. It's light, clean and exceptionally refreshing. Use cherry tomatoes if regular ones aren't in season. Makes about 2 cups.

vegetarian times recipe

Vegetarian Fish Sauce

This alternative to store-bought vegetarian fish sauce will keep up to one week in the refrigerator.

vegetarian times recipe

Fresh Corn and Tomatillo Salsa

Nothing says summer like corn. Here, kernels are heated just enough to lose their raw taste, then mixed into a chunky salsa verde. Try the mixture stirred into mashed avocado for instant guacamole.

vegetarian times recipe

Perfect Roasted Tomatoes

Use these fragrant tomatoes fresh out of the oven, or store in a sealed container in the refrigerator up to a week. Don’t forget to include the sweet roasting juices.

vegetarian times recipe

Spicy Cashew Cheese

This creamy spread will keep up to one week, and its flavor will intensify over time. Serve with crackers or crudités.

vegetarian times recipe

Quick Aioli

This quick sauce is a great vegan substitute for traditional aïoli, which is made with raw egg yolks and lots of olive oil.

vegetarian times recipe

Asian Edamame Dip

For a pretty presentation, serve this dip with cucumber spears, blanched sugar snap peas, celery, and jicama sticks. Mini rice cakes or crackers also make a nice accompaniment.

vegetarian times recipe

Creamy Chipotle Dressing

The chipotle in this creamy dressing imparts a low, rumbling heat. Toss with your favorite salad greens, or use as a dip for vegetable sticks. Extra dressing will keep in the fridge up to 1 week.

vegetarian times recipe

Black Olive Tapenade

Filling out this version of the Mediterranean condiment with almond flour helps cut down on sodium without sacrificing texture. Store the tapenade in a jar in the fridge for up to three weeks, and serve as a dip or sandwich spread.

vegetarian times recipe

Old-Fashioned Quince Jelly

Homemade jelly doesn’t have to be a hassle when you make it with quince. The flesh, skin, and seeds are high in pectin, so a simple quince water (made by simmering the fruit and then straining it) sweetened with sugar will jell into a clear, tasty spread that’s a lovely holiday gift. You can even use the cooking liquid from the Membrillo recipe to make jelly by simmering the quince 20 minutes longer.

Pages