Vegetarian Burgundy Sauce Recipe

Ingredients

1 (10.5 ounce) can tomato juice

1/2 (10 ounce) package dry mixed vegetables

1 (8 ounce) package chopped red bell pepper

1/2 cup chopped onion

3 tablespoons olive oil

1/4 cup white wine vinegar

1 cup water

1/4 cup chopped fresh basil

Directions

In a small mixing bowl, combine tomato juice, mixed vegetables, red pepper, onion, olive oil, vinegar, water and basil. Cover and chill at least one hour.

Prepare the sauce according to package directions. Pour into a large container or bowl where you want the sauce to chill. Add olives when desired.

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Comments

KemcheeMemme writes:

⭐ ⭐ ⭐ ⭐ ⭐

I'm always looking for new ways to prepare Korean food. This recipe caught my eye and am I ever glad I made this! It is so easy and so delicious. I made it for my family and they loved it. To a person, this is really simple but it can be beaten by some trial and error. A couple of changes I made: - I used 2 sweet potatoes and microwaved them to save time and dishes. - I sauteed a large eggplant in 1 Tblsp. of sugar - thereby beating the eggplant by hand. - I omitted the spring onions and mushrooms. - I used 1 pound of fresh green beans and microwaved them 5 minutes and then added that to the bowl of water. They were tender-crisp and yummy. As for the taste, I think it would have been

Duunnu writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was fantastic! I didn't have any almond extract but my husband did, and I omitted the cream. He said it tasted like heaven...