The vegetarian recipe for Vegan Black Pepper Sauce:

servings – 5 cups sauce


  • 1/2 cup golden flax seeds (wash, soak in water overnight and drain)
  • 1/2 cup soaked kombu/kelp (*soak kombu in water for 1 hour and drain)
  • 1 cup mashed potatoes
  • 3 tbsp wheat flour
  • 2 tbsp peanut butter
  • 1/4 cup ground black pepper
  • 1/2 tbsp dried and crushed basil leaves
  • 1/4 cup vegetable oil
  • 3 cups water


  • 2 tbsp nutritional yeast flakes
  • 1 tsp sugar
  • 1/2 tbsp salt


  1. Place golden fax seeds, kombu and salt in the blender; pulse until smooth and set aside.
  2. Heat oil over low heat, add mashed potatoes, saute and keep stirring until golden.
  3. Add wheat flour, mix evenly and saute until golden.
  4. Add peanut butter and combine.
  5. Add ground black pepper and saute until aroma is released.
  6. Gentle pour in the mixture of flax seeds and kelp; stir evenly and saute.
  7. Gradually add in water and stir to form a sticky paste.
  8. Add nutritional yeast flakes, sugar and basil leaves; stir for 1 minute.
  9. Dish out and serve (or store the excess sauce in the fridge for future use).