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Sauces for the Great Lent diet.

The main problem of nutrition during Lent is the lack of the usual taste variety in the lean food cooking. A few food combinations to make meatless sauces can help bring a strict meatless diet to a high level of taste preference.

Dietary Lenten dishes for the menu during Lent can be seasoned with sauces that do not contain butter or other animal fats.

Soy sauce is the leanest sauce of all lean sauces, and its attraction lies in the fact that it is sold in ready-made form in stores.
If you need to dress a salad mix of any kind of boiled or raw vegetables, a Balsamic Vinegar dressing is suitable. If you are not in the habit of using Balsamic Vinegar, you can replace it with lemon juice or other types of citrus fruits. The basis of this lean salad dressing is Balsamic Vinegar (to taste), combined with honey and grainy mustard, brought to a thick state with avocado pulp.
For a side dish of pasta or rice, a sauce based on tomatoes and basil is suitable. To prepare such a sauce, it is necessary to peel fresh or canned tomatoes from the skin, grind them in a blender or mixer until gruel, add basil leaves to the mixture, bring to a boil and simmer for ten minutes, add crushed garlic (several cloves) to taste and, without removing from heat, thicken with flour. You can be sauce chilled or served hot.
The famous Bechamel sauce can also be turned into a lean sauce. For this sauce, prepare vegetable broth in advance (for the sauce you will need 7 ounces of broth). Dilute a teaspoon of flour in water until liquid. Boil the broth, transfer it to a slow fire and pour the diluted flour into it, stirring evenly. When the broth thickens, remove it from the heat, add a few drops of lemon juice and mix with finely chopped spicy herbs (parsley or dill). This type of lean sauce goes well with boiled root vegetables.
Chickpea sauce will add an interesting taste to boiled or baked vegetables. To prepare such a sauce, you must first soak dried chickpeas in water for 18 hours (water should be twice the volume of peas). Boil chickpeas for three hours, then turn into a liquid puree (leave some of the water in which the peas were boiled for puree). Grind cumin seeds (one teaspoon) on a coffee grinder and add them to pea puree. Season the puree with crushed garlic cloves and dilute to a liquid state with lemon juice (to taste), salt at the end of cooking to the usual salty taste. It is convenient to combine such pea sauce with boiled vegetables or pickled or pickled vegetables.
Tahini lean sauce is prepared from ground Sesame seeds (grind in a coffee grinder). Dilute the resulting powder from sesame seeds (3.5 ounces) with water to a gruel, add lemon juice and crushed garlic to taste. The resulting mix is salt to taste and served with cereal side dishes and boiled vegetables.
Baked, boiled or steamed vegetables can be flavored with walnut or pecan sauce. Grind nuts in a blender to a paste-like state in an amount of 7 ounces, add a little turmeric powder (as for making dough), add crushed garlic (a few cloves), add very finely chopped parsley or dill, salt and dilute with warm water to an acceptable taste.

Oil-free sauces are a great option when a strict lean diet is needed. These sauces enliven the taste of any dishes, give them a festive flavor and create a mood.