Saucy Sauces 


I always keep my eyes open looking for fantastic sauce recipes that I can make and keep on hand to incorporate into a quick weekly meal for our family. The Smokey Tomato Jam and Kale Walnut Pesto are great for chicken, brown rice or quinoa pasta, grass fed beef or tossed over grilled vegetables.

The key to consistency with my eating is to be prepared and do a little meal planning. Its a must!

Try these tasty vegan sauces this week and tell me what you think!





Smokey Tomato Jam

This Smokey Tomato Jam is delicious as a topping for toast or your favorite vegan burger. Pair it with fresh basil for a quintessential spring treat.

  • Author: Well Vegan
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 1 cup
  • Category: Sides
  • Cuisine: Vegan


  • 2 pounds plum tomatoes
  • ¼ cup coconut sugar
  • ½ tsp. salt
  • Pinch of black pepper
  • ¼ tsp. smoked paprika
  • ½ tsp. white wine vinegar


  1. Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice water and set aside.
  2. Carefully drop the tomatoes into the boiling water and boil for about a minute. Remove the tomatoes from the boiling water with a slotted spoon and put them directly in the ice bath.
  3. Peel the tomatoes by hand in the ice water and then transfer them to a cutting board. Cut the tomatoes in half crosswise and discard the seeds by squeezing the tomatoes over a bowl. Roughly chop the tomatoes into small pieces.
  4. Place the chopped tomatoes in a large pot (you can use the same one you used to boil the tomatoes, but pour the water out first). Add the coconut sugar and stir. Allow the tomatoes to stand at room temperature for about 10 minutes, stirring occasionally.
  5. Bring the tomatoes to a boil over medium-high heat and cook for 15 minutes.
  6. Stir in the salt, pepper and smoked paprika. Lower the heat to medium-low and continue to cook until the jam has thickened, about 10 minutes more. Remove from heat and stir in the white wine vinegar. Adjust seasonings to taste.
  7. Serve on toast, crackers, sliced baguette, or as a condiment on vegan burgers.



Kale Walnut Pesto

  • Author: Well Vegan
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 minutes
  • Yield: 1 cup


  • 1/2 bunch kale, discard stems and chop
  • 1/2 cup chopped walnuts
  • 2 cloves garlic
  • 1/4 cup nutritional yeast
  • Juice from 1/2 lemon to start, up to 1 lemon to taste
  • 1/4 cup olive oil
  • salt and pepper


  1. Bring a large pot of water to a boil. Add a teaspoon of salt and the kale. Cook for 5 minutes and transfer the kale to a colander, using a slotted spoon.
  2. Combine the kale, walnuts, garlic, nutritional yeast, olive oil, and lemon juice in a food processor. Process until smooth. Add salt and pepper and more lemon to taste.