I made the following sauce for a lasagna with group of friends. Two of us did not like tomatoes/wrong dosha type food. I have experimented with this sauce a bit, and this is my favorite thus far. Pumpkin could replace the sweet potatoes for a slightly less sweet sauce.
- 5 sweet potatoes- cubed and boiled
- 1/2 cup water +/-
- 2.5 tsp miso (light, mild)
- tsp basil, dried
- tsp oregano, dried
- tsp basil flavored oil (optional, tb mild olive oil to replace)
- tsp salt +/-
Add all ingredients to the Instapot or pot. Blend using an immersion blender. Add garlic if you enjoy it in sauce. We added sliced garlic to the lasagna layers, so we skipped it here. Leave covered in off Instapot for 10-60 minutes to marinate or heat on stove low for 10 minutes.
Enjoy on any pasta or even a vegetable Buddha bowl. Larger batches can be frozen for months or refrigerated for several days.
No immersion blender: This can be blended in a blender (watch that heat does not blow off top). A potato masher will also work if you spend 5 minutes mashing. The immersion blender is my favorite tool.