Fasting doesn't have to be bland: here are five top porridge sauce recipes. During fasting periods, porridge often becomes a staple. It is healthy, flavorful, keeps you full for hours, and is simple to prepare. However, eating plain porridge repeatedly can become monotonous. That's why pairing it with various sauces is a great idea—the same basic porridge can offer a fresh taste each time.
Tomato and Basil Sauce
You'll need 2 fresh tomatoes, olive oil, one garlic clove, basil, and any spices you like.
Dice the tomatoes and sauté them briefly in olive oil. Then add minced garlic, some basil, and your preferred seasonings.
Mushroom-Based Sauce
Ingredients: 300 grams of champignons, 2 onions, carrots, 2 tablespoons of flour, 400 ml of water, vegetable oil, salt, and spices to taste.
Cut the onion into small cubes and grate the carrots. Heat oil in a skillet and cook the onion and carrots for about 7 minutes. Dice the mushrooms and add them to the skillet along with the vegetables. Cover and let it cook for 20 minutes. Whisk the flour into water until smooth, then pour the mixture into the pan. Add salt and pepper to taste. Continue cooking covered for another 10 minutes.
Lemon and Tomato Sauce
Take 4 tomatoes, lemon zest to taste, one onion, and spices.
Place the tomatoes in the oven until their skins split. Once done, remove the skins and chop the flesh. Mix in lemon zest, diced onion, salt, and your choice of seasonings.
Five porridge sauce recipes
Carrot-Based Sauce
You'll need onion, carrots, bell peppers, a little tomato juice, olive oil, balsamic vinegar, and spices to taste.
Finely dice the onion, grate the carrots, and cut the bell pepper into thin strips. Sauté all the vegetables in olive oil. Pour in the tomato juice and let it simmer for 15 minutes. Finally, add a splash of balsamic vinegar and seasonings, then cook for another 5 minutes.
Mixed Vegetable Sauce
Ingredients: onions, 2 garlic cloves, carrots, one tomato, a celery stalk, sweet pepper, 2 tablespoons of vegetable oil, salt, and spices to taste.
Peel and dice all the vegetables into small cubes. Mince the garlic with a knife. Peel and finely chop the tomatoes. Heat vegetable oil and sauté the onions and garlic. After 5 minutes, add the carrots, bell pepper, and celery, and cook for 10 minutes. Season to taste, adding water if necessary to prevent sticking. Once the vegetables are tender, stir in the tomatoes and 150 ml of water. Simmer for 7 minutes.
Enjoy your meal!
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