Vegan Vegetable Paste

by Editorial Staff

Summary

Prep Time	45 mins
Cook Time	4 hrs
Total Time	4 hrs 45 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Preheat the oven to 200 degrees.
Wash the peppers, remove the seeds and cut into large cubes. Spread inside out on a baking sheet lined with baking paper. Bake until there are some dark spots. Smaller black spots are also fine, they just mustn`t be completely burned.
Peel, quarter and separate the onion. Bake in the oven until they are brown.
Cut the garlic, fresh tomatoes, sun-dried tomatoes and leek into small pieces. Put everything in a coated pan and cook without adding any oil. To do this, keep adding a little water to the vegetables and simmering them until everything is soft.
Put all the vegetables in a sufficiently large container and use a hand blender to make a fine cream. Finally, season with salt and pepper.
The vegetable cream tastes delicious on bread, but is perfect as a sauce for pasta with a little milk / soy milk / coconut milk or wine. It can be kept for at least a week longer in the refrigerator, but it can also be portioned and frozen.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.