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Vegan Cook's Bible
by Pat Crocker
Paprika from Turkey is, in my opinion, the very best you can get. Whether you buy it smoked, sweet or hot, powdered, flaked or in a paste, it is always fresh and flavorful. Use this sauce with steamed, roasted or baked vegetables and as a pasta sauce.
Makes 1½ cups


• 2 red bell peppers, halved and seeded
• 1/4 cup olive oil, divided (approx.)
• 1 head garlic, 1/4 inch of the top removed
• 1 tbsp sweet Turkish paprika
• 1 tsp hot pepper flakes

Preheat broiler
Rimmed baking sheet, lightly oiled


1. Arrange red pepper halves cut side down on prepared baking sheet. Drizzle with 1 tbsp of the oil. Broil on the top oven rack for 8 to 10 minutes or until skin is blackened and bubbled. Transfer peppers to a bowl and cover with a towel. Set aside and let cool.

2. Place garlic cut side up on sheet. Drizzle 1 tbsp of oil over. Reduce temperature to 400°F. Roast on center rack for 40 minutes or until cloves are browned and tender when pierced with a knife. Set aside and let cool.

3. When cool enough to handle, rub blackened skin off red peppers, then coarsely chop peppers and place in a blender. Squeeze roasted garlic cloves into blender. Add paprika and hot pepper flakes and blend. Slowly add remaining oil through opening in the lid and process until smooth.

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