• 5 potatoes 

  • 1 cup chopped celery

  • ½ cup chopped baby bell peppers

  • ½ cup chopped red onion

  • ½ cup sweet pickle relish

  • ¼ cup mayonnaise

  • ¼ to ½ cup SAUS® Do Everything Sauce (depending on how spicy you like it)*

  • ¼ teaspoon garlic salt

  • ¼ teaspoon celery salt

  • ground black pepper to taste

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.

  2. Combine the potatoes, peppers, celery, onion, relish, mayonnaise, SAUS, garlic salt, celery salt, and pepper in a large bowl. Mix together well and refrigerate until chilled.


Add more SAUS® if you like a little more zing!




For the slaw:

  •  1/2 medium head of purple cabbage, shredded (about 3 cups shredded cabbage)

  •  1/2 medium head of green cabbage, shredded (about 3 cups shredded cabbage)

  •  2 heaping cups shredded carrots

  • 1 cup finely chopped cilantro

  • 1 jalapeño, seeded and finely diced

  • 1/2 cup green onion (green part only)

  • 1/2 cup pepitas

  • 1/4 cup toasted sliced almonds

For the dressing

  •  3 tablespoons extra virgin olive oil

  •  2 tablespoons apple cider vinegar

  • 1 tablespoon fresh lime juice

  • 3 tablespoons SAUS® Do Everything Sauce

  • 3 tablespoons pure maple syrup

  • 1/2 teaspoon salt

  • Freshly cracked black pepper

  1. Add all the ingredients for the slaw except for the almonds and pepitas to a large bowl.

  2. In a small bowl, whisk together all the ingredients for the dressing. Pour all over the slaw and toss well to combine. Cover and place in fridge for at least an hour to allow flavors to marinate together.

  3. Before serving, sprinkle with toasted sliced almonds and pepitas; toss again and serve.


Add more SAUS® if you like a little more zing!




  • 1 16 oz box macaroni noodles

  • 1 cup mayonnaise

  • 1 cup minced red or orange bell pepper

  • 1 cup finely chopped celery

  • 4 Tbsp sweet relish

  • 4 Tbsp SAUS® Do-Everything Sauce

  • 2 Tbsp chopped parsley (optional)

  1. Cook pasta according to package instructions. Rinse in cold water and allow to cool.

  2. In a large bowl, mix mayonnaise, bell peppers, celery, relish and SAUS®.

  3. Add noodles and mix well. Cover and refrigerate until chilled.

  4. Sprinkle with chopped parsley (optional) and serve.


Add more SAUS® if you like a little more zing!




  • 2 pounds butternut squash {peeled, seeded, and cut into 1-inch cubes}

  • 2 tbsp olive oil

  • 1 tsp kosher salt

  • 6 cloves garlic {peeled}

  • 3 Tbsp SAUS® Do-Everything Sauce

  • ½ cup chopped pistachios

  1. Preheat oven to 435 degrees F and place a rack on the lowest setting.

  2. Combine squash, SAUS, olive oil, parsley, salt, and garlic cloves in a bowl. Toss to coat.

  3. Dump the bowl onto a rimmed baking sheet and spread the veggies around to give them space.

  4. Bake for 15 minutes. Add pistachios, stir, and bake for another 8-12 minutes depending on your desired level of crisp. Serve fresh from the oven.


Make sure the oven is fully preheated before you add the pan. The high heat helps to crisp them up without making them soggy.

Don’t overcrowd the pan with too many pieces as it will cause them to steam instead of caramelizing and roasting. Use a second pan if you need to cook a lot.

The recipe calls for kosher salt; not table salt. If you need to use table salt, reduce the measurement to 1/4 tsp.




  • 1 lb. 15 bean soup mix* 

  • 2 Tbsp coconut oil

  • ½ yellow onion 

  • 2 cloves garlic 

  • 2 cups sweet potatoes

  • ½ cup mini bell peppers, or orange/yellow bell pepper

  • ½ package (5oz) Abott's Plant-based Spanish Smoked "Chorizo"

  • 6 cups vegetable stock

  • 1 15 oz. can diced tomatoes 

  • ½ cup SAUS® Do-Everything Sauce

  • Freshly cracked pepper 

  • 1/4 cup chopped fresh parsley 

FOR SERVING optional

  • Parsley

  • Red pepper flakes

  • Parmesan cheese

  1. The night before, place the beans in a large bowl and add cool water until the beans are covered with twice as much water as the beans. Let the beans soak overnight, or for at least 8 hours, in the refrigerator.

  2. When you're ready to begin cooking, drain the beans in a colander and rinse them well with fresh water. Set the beans aside so they can begin to warm up.

  3. Mince the garlic and dice the onion. Add the garlic, onion and coconut oil to a large soup pot. Sauté over medium heat for about 3-5 minutes, or until the onions are soft and transparent.

  4. While the onion and garlic are sautéing, dice the bell pepper. Once the onions have softened, add the “chorizo,” sweet potato and bell peppers to the pot and sauté for about 5 minutes more.

  5. Add the beans to the pot along with 6 cups of vegetable stock and stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring it up to a boil. Once it reaches a rolling boil, turn the heat down to low or medium-low, and let the beans simmer for 90 minutes, stirring occasionally.

  6. After 90 minutes, the beans should be quite soft and have broken down a bit, causing the water to look slightly thick and cloudy. Add the diced tomatoes (with juices), SAUS™, and parsley to the pot. Stir to combine, then let the soup simmer for another 20 minutes.

  7. Top with cracked pepper and more SAUS to taste. Goes great with cheesy bread.                           


*This is just a mix of 15 bean varieties in one bag, with an envelope of seasoning included. I used only the beans and tossed the seasoning packet.

cauliflower soup.jpg



  • 1 medium head cauliflower, cut into florets

  • 1/2 medium yellow onion, sliced

  • 5 cloves garlic, peeled and left whole

  • 1 Tbsp avocado oil

  • 1 healthy pinch each sea salt & black pepper, plus more to taste

  • 3/4 cup raw cashews

  • 1 (15-oz) can white beans (such as Cannellini), rinsed and drained

  • 4 cups vegetable broth

  • 1 cup water

  • ¼ to ½ cup SAUS® Do-Everything Sauce

  • 1 Tbsp lemon juice

FOR SERVING optional

  • Parsley

  • Red pepper flakes

  • Pine nuts

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. Place the cauliflower, onions, and (whole, peeled) garlic on the baking sheet. Drizzle with avocado oil and season with salt and pepper. Toss to fully coat the vegetables.

  3. Bake for 30 minutes, stirring halfway through.

  4. While your veggies are roasting, place cashews in a bowl and pour over enough boiling water to cover them, then set aside. Then rinse and drain the can of white beans.

  5. Remove your roasted veggies from the oven and immediately transfer them to a large stock pot or Dutch oven.  Add rinsed beans, vegetable broth, water, and SAUS® to the pot and stir.

  6. Heat over medium-high heat until it comes to a strong simmer, then reduce slightly and simmer on medium-low for 15-20 minutes, or until the cauliflower is very soft and falls apart easily when pierced with a fork.

  7. Turn off heat. Carefully transfer mixture to a high-speed blender (that’s safe for hot foods), and add lemon juice and a pinch of salt. Blend soup until creamy and smooth. Pour half of the blended soup back into your pot, drain the cashews, and add them to the soup that’s remaining in the blender. Blend the cashews and soup until pale and creamy, about 1 minute. Pour the remaining soup into the pot and stir to swirl the two soup mixtures together. *If the entire batch does not fit into your blender, split it in half and blend in two batches and mix together after blending.

  8. Taste and adjust flavor as needed, adding salt and pepper to taste or more SAUS® for more kick. Serve and enjoy with a garnish of a sprinkling of parsley and red pepper flakes, pine nuts, and/or a swirl of SAUS® (all optional).

  9. Store leftovers covered in the refrigerator for up to 1 week, or in the freezer for up to 1 month. Reheat on the stovetop, adding dairy-free milk or broth as needed to thin.

*This recipe inspired by MInimalist Baker.




  • ⅓ cup white onion, chopped

  • ¼ cup freshly squeezed lime juice

  • 1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed

  • 2 roma (plum) tomatoes, chopped

  • 1 cucumber, finely chopped

  • 1 stalk celery, finely chopped

  • 1 jalapeño pepper, seeded and finely chopped

  • 1 teaspoon salt

  • 2 teaspoons ground black pepper

  • 1 ½ cups chilled tomato and clam juice cocktail (such as Clamato®)

  • 1 cup chilled ketchup 

  • 1 bunch fresh cilantro - stems discarded and leaves chopped

  • 1/4-1/2 Cup SAUS® Do Everything Sauce

  • 2 avocados - peeled, pitted, and chopped

  1. Mix onion with lime juice in a small bowl and allow to stand for 10 minutes.

  2. Toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.

  3. Whisk tomato and clam juice cocktail, ketchup, cilantro, and SAUS® in a separate bowl; stir dressing into shrimp mixture.

  4. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.

  5. Serve with crackers, tortilla chips and a tasty beverage (I like Modelo!)




  • 1 18oz pack elbow macaroni (or pasta of your choice)

  • 1/4 cup vegan butter

  • 3 Tablespoons all purpose flour

  • 1 14oz. can coconut milk

  • 3/4 cup almond milk

  • 1/2 cup vegetable broth

  • 1 1/2 Tablespoons Dijon Mustard

  • 1/2 cup Nutritional Yeast

  • 1 1/2 teaspoons onion powder

  • 1 1/2 teaspoons garlic powder

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 3 Tablespoons SAUS®

  • 1 cup Panko bread crumbs for topping

  1. Add the vegan butter to a pot and let it melt. When it’s melted add in the all purpose flour and stir it vigorously with the melted butter.

  2. Then pour in the coconut milk, almond milk and the vegetable stock. Use a hand whisk to whisk out the lumps. Keep whisking until it starts to boil and then keep whisking for a few minutes after it has boiled until it thickens. It will continue to thicken as it cools, so it doesn’t have to be all the way there when you remove it from the heat, as long as it has thickened considerably from when you started.

  3. Remove it from the heat and add in the SAUS®, dijon mustard, nutritional yeast, onion powder, garlic powder, paprika, salt and pepper and whisk in. Now your sauce is ready, you can prepare your macaroni.

  4. Cook your macaroni according to the package directions and then rinse and drain.

  5. Add the cooked macaroni into the pot of sauce and toss it up with the sauce.

  6. Then transfer the macaroni and sauce to a 9×13 baking dish and smooth down.

  7. Preheat the oven to 400°F (200°C).

  8. Place the breadcrumbs evenly over the top of the macaroni cheese.

  9. Bake for 20 minutes until the topping is golden brown and crispy.




  • 2 15oz can white beans, drained but not rinsed

  • 1/2 cup chopped red onion

  • 1/4 cup chopped red bell pepper

  • 1/4 cup chopped orange bell pepper

  • 3 Tablespoons SAUS

  • 1 Tablespoon olive oil

  1. Heat olive oil in small pan, add onion and sauté until soft.

  2. Add SAUS and bell peppers and continue to sauté for another minute.

  3. Add beans and stir to combine and continue to cook and medium until heated through.