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Vegan Roasted Red Bell Pepper Sauce Recipe

Vegan roasted red bell pepper sauce recipe that can be made under 15 mins and stored for a week.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Condiments
Cuisine: Italian
Servings: 1 cup
Author: Radhika


  • Red Bell Pepper - 2
  • Onion – 1
  • Tomato – 1
  • Garlic – 10 pods
  • Whole dry red chilies – 3
  • Mixed dry herbs – 1 tsp
  • Salt – to taste
  • Oil – 4 tsp


  • Chop onion, tomato and red bell pepper into big chunks.
  • Heat a pan with 3 tsp oil. Add whole dry chilies and sauté for a few seconds.
  • Add the chopped onion, garlic pods, tomato, red bell pepper and sauté till the veggies get roasted well and shrink in size.
  • Take off fire and let it cool completely.
  • Transfer the roasted veggies to a mixer jar or food processor and grind to a smooth paste using 2 to 3 tsp water.
  • Heat the same pan with remaining 1 tsp oil.
  • Add the ground paste, mixed dry herbs, salt and mix well.
  • Cook for 1 minute over medium flame till the sauce thickens and take off fire.
  • You can either use the sauce immediately or let it cool completely and transfer to a jar before refrigerating.
  • Use the refrigerated sauce within a week.