According to my husband, Sam, no meal is complete without a sauce. And from what I’ve gotten to know about Matt, Doug, and the rest of the NMA team over the past few years, they’re into sauces too.
So when Matt and I started planning the new No Meat Athlete Cookbook, for which I wrote many of the recipes, we made a point to include several sauce recipes.
A good sauce can turn an ordinary dish into something extraordinary. It can elevate each bite into a flavor-packed delight.
And on Thanksgiving, that’s especially true. Most of the dishes on our extended family’s dinner table are easily modified to be plant-based, but without the gravy, the meal can seem incomplete, and even a little dry.
I usually whip up a standard vegan gravy, but this year I’ve decided to lighten things up a bit and created two new plant-based sauces for our big feast.
They’re both oil-free, nut-free and gluten-free, and they’re less salty than vegan gravy. And don’t tell your kids, but as a bonus I even decided to sneak in a serving of vegetables for flavor and added nutrition.
These two sauces are super simple to make (and are both reheatable), so even if you’re planning a long ride or run before Thanksgiving dinner, you’ll love this quick addition to the meal.