Finding prepared horseradish can be tough for a vegan. All too often, the brands I find in the grocery store are mayonnaise-based. Every now and then I’m able to find a jar that is just horseradish and vinegar, but once that jar runs out, I risk not being able to find it again.
So I was thrilled to notice horseradish root in the produce section of my supermarket. I chose the one that seemed the freshest–some were getting soft, so I skipped those–and brought it home to experiment with. This recipe is the result of my first experiment. In it, the horseradish is barely discernible. It turns out that cooking horseradish reduces its “heat” considerably; it also turns out that if you want to keep horseradish spicy after you’ve pureed it, you need to add vinegar to stop the flavor from escaping. So, if you want a horseradish sauce with more kick to it, add the fresh horseradish at the end (and taste as you add) or add a little vinegar to the horseradish before you put it in the sauce. But, if you want a sauce with only a hint of horseradish and no fire, this one’s for you!
Roasted Asparagus and Portabella Mushrooms with Horseradish Sauce
Note: Be careful pureeing the horseradish because the fumes can be overpowering. If you use a food processor, turn your head away as you remove the top after processing.
Ingredients
- 1 pound asparagus, trimmed
- 2 large portabella mushrooms, sliced
- 2 cloves garlic, minced or pressed
- 1 cup plain soymilk or other non-dairy milk
- 1 tsp. chopped garlic
- 1 tbsp. nutritional yeast
- 1 tsp. salt
- 2 tbsp. pureed fresh horseradish (or prepared horseradish to taste)
- 1 tsp. dried basil
- 1/8 tsp. white pepper
- 1 1/2 tsp. cornstarch dissolved in 2 tbsp. water
Instructions
- Preheat the oven to 400F. Place the asparagus and mushrooms in a large, oiled baking dish and sprinkle with 2 cloves garlic. Roast, stirring every 5 minutes, for 10-15 minutes, until asparagus are just starting to brown. Remove to a serving dish.
- While the vegetables are roasting, make the sauce: Heat the soymilk in a saucepan and add the 1 tsp. garlic, nutritional yeast, salt, horseradish, basil, and pepper. Cook, stirring, until mixture boils. Add the cornstarch/water mixture, and stir until thickened. Pour over asparagus and mushrooms to serve.
Preparation time: 15 minute(s) | Cooking time: 20 minute(s)
Number of servings (yield): 4
Nutrition (per serving): 85 calories, 13 calories from fat, 1.6g total fat, 0mg cholesterol, 620.6mg sodium, 772.6mg potassium, 13.4g carbohydrates, 5.6g fiber, 4.5g sugar, 8.1g protein.
SusanV
August 10, 2009 at 9:25 amThese are the original comments posted before the blog was moved:
Harmonia said…
Sounds incredibly flavorfull! WOW! Oh! Do you think I could substitute arrow root for the cornstarch or would you not recommend it? jw.
I’d love some feedback on my post today when you have a moment.
🙂
CHEERS!
10:16 AM, May 22, 2006
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Anonymous said…
This sounds delicious- I would love to make vegan horseradish sauce. But I too was wondering what you could substitute for the cornstarch. This blog is so inspiring. THanks!
-Teresa
11:11 AM, May 22, 2006
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SusanV said…
Hi Harmonia and Teresa–Thanks! Sure, you could use arrowroot or other thickener (potato starch?) instead of cornstarch. I just used what I had on-hand. But I just bought a can of potato starch and I plan to start experimenting with it soon.
11:22 AM, May 22, 2006
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Brooke said…
I know what I am making tonight!! Thanks for the great idea!
12:04 PM, May 22, 2006
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Chris said…
Looks incredible, as usual. I don’t think I’ve ever cooked with fresh horseradish but I might have to give it a try now.
9:45 PM, May 22, 2006
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jeni4 said…
that photo made my mouth water.
it looks so yummy.
12:57 AM, May 23, 2006
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KleoPatra said…
I am a big, big fan of horseradish! I never use it though except during the Jewish holiday of Passover!!! The kind I’ve had doesn’t have mayo in it… we use it in my family at Passover seders. I can’t recall any of the name brands. But I’m sure fresh is best anyway! Check in the “Kosher” section of most supermarkets, if you want to try to find this kind.
1:35 AM, May 23, 2006
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KleoPatra said…
And also, potato starch is a mainstay during Passover as well… also in the “Kosher” section, if you are looking for it!
Thanks for a great post and delish recipe, susanv.
1:37 AM, May 23, 2006
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Casinera said…
Susan,
This looks so good! I just purchased asparagus and portobello mushrooms today. Coincidence? I think not. 😉 But, I’m out of nutritional yeast and don’t have cornstarch. The cornstarch I can go grab at the supermarket. I’m making this!
Teresa
2:24 AM, May 23, 2006
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Catherine said…
I like the novel combination of horseradish with asparagus and ports!
4:19 PM, May 23, 2006
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Penny said…
Wow! That sauce looks wonderful! Hoseradish seems like a natural for asparagus. Great idea, Susan.
12:43 AM, May 24, 2006
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MisNomer said…
I fixed this tonight… used skimmed milk with a pad of butter and a splash of cream. Thank you for this recipe!
OKOKOK… I’m NOT a Vegan, but this looked great! My daughter has fed me vegan dishes off and on over the years. My husband said uch! …but after I fixed this, he said he was so glad I tried it, and it was a keeper!
Close your eyes if you can’t take this… We had it with steak and french bread! Delicious!
7:25 PM, May 27, 2006
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Urban Vegan said…
Great, creative idea. I wonder if you could also use wasabi?–same kind of kick.
8:24 PM, July 13, 2006
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Anonymous said…
This was absolutely fabulous….I doubled the sauce and threw it over some angel hair pasta! DH raved about it! Thanks!
8:47 AM, August 07, 2006
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Penny said…
This, as do the bulk of your recipes, looks absolutely delicious and I’m not a vegan!
Is the horseradish in the dairy section a no no due to the soybean oil? I’ve never really seen a mayo based horseradish unless it was in the mayo section.
A “next door” neighbor from Alabama
5:53 PM, August 09, 2006
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Michelle said…
Susan,
What a wonderful recipe! I plan to try this sauce with Broccoli, Artichoke, Kale….lots of green things!
I’d rate this as a 10!
11:50 AM, February 13, 2007
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arcticwoman said…
I didn’t have horseradish, so I used wasabi instead. Yum! Ate it with some rice and tofu. Will definitely make this again.
9:40 PM, March 01, 2007
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Nancy Nevada said…
I was making your corned beef and cabbage and I decided to use this horseradish sauce. But I left my nooch at a friend’s house, so I decided to – riskily – sub a tablespoon of dill and a tablespoon of… fenugreek?
Impulse!
But it worked – my friend with the most sensitive palate picked out the ‘hint of Indian food’, but most of them just enjoyed the yummy, sweet, spicy, dilly sauce.
Thanks for a base for an adventure.
8:12 AM, March 15, 2009
Chris
May 27, 2010 at 7:17 amI made this last night for dinner, it was super late so I sauteed this on top of the stove instead of in the oven and I put it over noodles for a complete meal. I really didn’t expect the fam (kids or hub) to like it very much because of the horseradish sauce, man was I wrong! So we are putting this in our re-make cookbook. My kids are loving this, thanks again for a great recipe!
Janel
June 10, 2011 at 9:37 amWeird that you’ve mainly found horseradish with mayo in it. I don’t think I’ve ever seen that! But the best time to stock up on horseradish is around Passover in the kosher section!
Katie Beane
June 10, 2011 at 10:08 amThis looks awesome! I’ve been vegan for over 4 years, but your website has become my new best friend since I have been trying to become a healthier (and slimmer) vegan. Thanks for your great recipes!
-Katie
SS
June 20, 2011 at 10:52 pmWe loved this one! My 5 year old son said I love this as much as you mom :).
Thank you for sharing.
Karen
May 19, 2013 at 10:50 amSomehow missed this recipe when you first posted it, saw it on facebook today.Will have to make it soon. About horseradish- I am allergic to eggs and the only prepared horseradish that I can reliably find locally has egg in it. So a few years ago (early spring) I found an organic root in the grocery store and instead of grinding it I planted it in a corner of our yard where nothing else was growing. We now have a nice horseradish patch that we harvest each fall. I grind it in the food processor with vinegar and a little salt and freeze it in small jars, safe, yummy horseradish all year long.
trina
May 19, 2013 at 3:48 pmVeganaise has a vegan horseradish sauce. do you think think this would work?
Cheri Gillean
May 19, 2013 at 9:00 pmMade this tonight and it was delish!! Love the sauce and can’t wait to try it on other vegies. Also like the idea of trying some wasabi instead of horseradish. Thanks so much for he wonderful recipes. You make it so much easier to eat vegan meals.
Amy
May 21, 2013 at 10:56 amMade this last night and having leftovers for lunch! This was so delicious. I’d definitely make it for guests.