Dressings & Sauces

So quick, so easy, so lemony

Blink and you'll miss black currant season

Smother mashed cauliflower with a silky, rich and savory gravy that even meat-eaters will love. It's dairy-free and meat-free and made with just a handful of ingredients.

Using won ton wrappers to make ravioli is a time-saving trick that lets you focus on the filling ingredients instead of fussing with dough and pasta makers.

Check out Vegetarian Times Editors's author page.

Check out Vegetarian Times Editors's author page.

For this appetizer, use the thickest, sturdiest asparagus you can find so that they hold their texture and shape when fried in hot oil. For a light meal, you could also pile the crispy veggies atop a tossed salad and use the dipping sauce as dressing.

While most tomato sauces get their kick from fresh garlic, this one substitutes fresh ginger for a similar punch that's a natural match for sweet, tender spring carrots. Ribbons of pappardelle pasta (one 8-oz. package) will turn the light sauce into a hearty meal.

This couldn’t-be-simpler sauce delivers big on taste.

Golden corn and deeply cooked shallots add subtle sweetness that's complemented by tangy goat cheese in this easy early-summer sauce.

This savory sauce tastes like Thanksgiving because the long simmer time concentrates the classic fall flavors of onions, celery, mushrooms, and fragrant herbs. The gravy is thinner than most so that it can easily be drizzled over the Fork-and-Knife Roasted Vegetables

Check out Vegetarian Times Editors's author page.