Spicy Vegan Truffle Couscous

SEPRA USA LLC

Your new favorite quick lunch dish has arrived! Warm pearled couscous becomes an unbelievably tasty vegan entree or side when laced with cannellini beans, fresh spinach, tomatoes, herbs, lemon, and most importantly, Hot Chili Black Truffle Sauce. It takes only a few minutes of preparation to pull this spicy vegan truffle couscous and put a fresh twist on a Mediterranean classic.

What really ties the dish together and gives it the perfect extra little kick is our Hot Chili Black Truffle Sauce! It pairs phenomenally with the tender couscous, the creamy white beans, and balances the bright herbs and lemon to create bite after bite of this intensely delicious spicy truffle couscous.

The chili oil and black Slovenian truffles truly take this dish from ordinary to extraordinary. The best part? It’s completely natural and vegan. Stock up on several jars of sauce at a time to make sure you always have it available for dishes like this delicious spicy vegan couscous.

Preparation time: 10 minutes

Total time: 25 minutes

Serves 3-4 people

Ingredients

  • 1 cups pearled (Israeli) couscous
  • 2 tablespoons olive oil or vegan butter, plus ⅛ cup for drizzling
  • 1 ½ cups water
  • ½ small onion, diced
  • 2-3 cloves garlic, minced or pressed
  • 1 can cannellini beans, drained and rinsed
  • ½ cup whole spinach
  • ½ lemon, juiced and zested
  • ½ cup cherry tomatoes, halved
  • ¼ cup Natureul Black Truffle Sauce–Hot Chili flavor
  • ⅛ cup chopped cilantro
  • ⅛ cup chopped parsley
  • Salt and pepper to taste

Instructions

  1. Over medium heat, preheat a large pot or dutch oven. Add 2 tablespoons olive oil or vegan butter and allow it to heat for 2-3 minutes before adding the diced oven. Stir while heating until fragrant and translucent, about 2 minutes. Add the garlic and cook for another 1-2 minutes.
  2. Add the couscous and stir continuously, allowing it to coat itself in butter and toast to a light golden-brown color for 2-3 minutes.
  3. Add the vegetable broth or water and bring to a boil, then reduce the heat and cover. Simmer for 14-16 minutes until the couscous is tender but not mushy and all the liquid has been absorbed.
  4. Add the remaining oil, 2 tablespoons of lemon juice (or more to taste), lemon zest, white beans, tomatoes, herbs, spinach, and truffle sauce. Finally, season with salt and pepper to taste, then toss until all the contents have incorporated evenly.
  5. Serve and enjoy! This can be eaten by itself or as a side to other Mediterranean dishes for lunch or dinner, and makes a great contribution to carry-ins and potlucks.

Tips for Making Spicy Vegan Truffle Couscous

Use an Instant Pot to cook the couscous for easy, hands-off cooking while you prepare the rest of the ingredients, or you can use pre-cooked couscous to save time and dirty dishes. This recipe calls for cilantro and parsley, but you can feel free to mix things up and use your favorite soft herbs like dill or basil instead. You can also customize the heat level of this spicy truffle couscous by using the Original Black Truffle Sauce instead of (or combined with) the Hot Chili flavor.

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Pan-Fried Tofu with Hot Truffle Sauce

SEPRA USA LLC

Looking for a vegan entree, a quick and easy snack or a protein to add to other dishes (like the soba noodle dish above)? This is a spicy, flavorful tofu recipe you’ll reach for again and again, any time you’re in the mood for tofu.

Ingredients

Recipe

  1. Thoroughly dry the cut tofu cubes using paper towels or lint-free cooking linens. Season lightly with salt and pepper (don’t overdo it here, the truffle sauce will do most of the heavy lifting where flavor is concerned).
  2. In a large skillet, heat the olive and sesame oil over medium-high heat.
  3. Cook tofu until golden brown, turning to ensure even color on all sides. Usually 2-4 minutes each side. Just use caution and check frequently to make sure you don’t burn the tofu.
  4. Remove cubes once they’re done and place on a paper towel-lined plate to absorb extra oil.
  5. Once all of the tofu is done and has rested for up to five minutes, transfer to a serving bowl, add the truffle sauce, and gently stir using a serving spoon to coat the tofu in hot truffle sauce.
  6. Try not to eat it all at once!

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Black Truffle Hummus Dip

SEPRA USA LLC

This whipped-style hummus is as smooth as silk–why? Because you’ll shell the chickpeas (or use pre-shelled chickpeas) before blending the ingredients together. It’s a little extra work, but it pays off majorly in the long run. Served with seedy crackers, pita chips, toasted bread or fresh vegetables for dipping, this mouth-watering black truffle hummus dip is the perfect party pleaser. Your friends will beg you for the recipe! 

Natureul Black Truffle Sauce really makes the difference between a so-so hummus and an out-of-this-world appetizer. Slovenian black truffles, mushrooms, capers, oils, and spices are blended together to create this luxurious spread that instantly elevates anything it’s added to. Once you try it on this dip, you’ll want to add it to every meal–and we won’t stop you! 

Prep time: 10 minutes

Total time: 10 minutes

Serves 3-4 people

Ingredients

  • 1 16 oz can of chickpeas, shells removed
  • ¼ cup aquafaba (reserved liquid from the canned chickpeas)
  • 1 1/2 tablespoons Natureul Black Truffle Sauce, plus more for serving
  • 2 tablespoons avocado or olive oil, plus more for serving
  • 1 clove of garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini sauce
  • Salt and pepper to taste

Instructions

  1. Add all ingredients to a high-powered blender or food processor, stopping to scrape the sides down when necessary. Pulse until the ingredients are combined, then run on high power until the mixture becomes smooth.
  2. Using a rubber spatula, transfer the mixture into your serving bowl and smooth the surface with the back of a spoon to create wells.
  3. Drizzle extra oil into the wells you created and use the back of a spoon to add more black truffle sauce to garnish the hummus. Work from the center ring out and balance it on each side for even distribution when dipping.
  4. Serve with crackers, pita chips, and/or vegetables for dipping!

Tips for Making Black Truffle Hummus Dip

If you aren’t a big fan of sesame or you’re out of tahini, you can swap the tahini in this recipe for 2 tablespoons of Natureul Truffle Sauce in Chili flavor. The flavor won’t change a ton, but instead of intense sesame flavor, you’ll get a much more mild, earthy tigernut undertone in this delicious hummus dip.

Shelling the chickpeas gives the hummus its exceptionally smooth texture, but if you’re in a  hurry you can skip this step! It’ll add a little more fiber and just a hint of graininess to the hummus, but some people prefer it that way.

Make it spicy! Chili Black Truffle Sauce adds a bit of heat to this savory hummus. It’s the perfect amount of kick–not too much and not too little–with the same rich truffle and mushroom flavor of the original sauce, perfect for spicing up this hummus. You can also intensify the flavor by adding more truffle sauce to the base of the hummus.

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Smashed Potatoes with Black Truffle Sauce

SEPRA USA LLC

This dinner party staple gets a new look (and improved taste!) thanks to Natureul Black Truffle Sauce–making it fancy enough to take to upscale dinner parties or to indulge in alone with only three ingredients!

Ingredients

  1. 2 lbs small potatoes – any variety, washed and dried with peel on.
  2. 3 tbsp olive oil
  3. ½ cup Natureul Black Truffle Sauce in Chili Flavor

Recipe

  1. Preheat your oven to 425 degrees Fahrenheit and grease an 8x10” pan with olive oil, then set aside.
  2. In a large pot, add the potatoes and cover with water. Add 1 tbsp kosher salt and stir. Place the pot on the stove and bring to a boil over medium-high heat, cooking until the potatoes are tender and easily pierced, approximately 20 minutes.
  3. Drain your potatoes using a colander once they’re tender. Place in neat rows on your greased or lined baking sheet and gently smash down until they’re about ½ inch thick using a potato masher, spatula, or the bottom of a heavy jar.
  4. Brush the potatoes with oil and place in the preheated oven for 25-30 minutes until they become golden brown and crispy.
  5. Once the potatoes are done, pull them out and allow them to cool on the baking sheet for about ten minutes.
  6. Using a teaspoon, drizzle and spread each potato with black truffle sauce.
  7. Serve immediately!

Using Black Truffle sauce By Natureul Makes Cooking So Much Easier

You can finally experience the luxurious taste of black truffles without the hefty price tag or the grueling prep work! It’s never been easier to incorporate the earthy, umami taste of black truffles into your cooking. Elevate everyday meals or add flair to dishes for special occasions without any added work–just add Natureul Black Truffle Sauce and serve. You’ll be cooking like a 5-star chef in seconds with our Black Truffle Sauce!

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Oven-baked Sweet Potato Truffle Fries with Spicy Truffle Dipping Sauce

SEPRA USA LLC

Crispy, naturally sweet, colorful sweet potato fries are a classic summer side dish or snack, and now they’re even more irresistible thanks to the addition of Natureul Truffle Sauce and a spicy truffle dip.

Adding a more complex umami note, the combination of capers, mushrooms, and Slovenian black truffles will have you reaching for fry after fry after fry. They’re just that good!

Prep time: 10 minutes

Total time: 40 minutes

Serves 4-6

Ingredients

For the fries:

  • 2 pounds sweet potatoes, peeled
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 tablespoons Natureul Truffle Sauce 

For the truffle aioli:

  • 2 tablespoons Natureul Truffle Sauce in Chili flavor
  • ½ cup plain mayonnaise or aioli, homemade or store-bought

Instructions

  1. Preheat the oven to 400℉ and line a large baking sheet with parchment paper or a silicone baking mat.
  2. Slice the sweet potatoes ½ inch thick, making sure to keep them as uniform as possible.
  3. Add the sliced sweet potatoes to a mixing bowl, then drizzle them with the olive oil and toss to coat.
  4. Once the potatoes are coated, arrange them in a single layer on the parchment-lined baking sheet, making sure they’re not touching. Sprinkle with salt and pepper.
  5. Bake in the preheated oven for 15 minutes, then flip them and bake for another 10-15 minutes until crispy and golden.
  6. Remove the fries from the oven and allow them to cool for 5-10 minutes before adding them back to the mixing bowl. Toss them with the Natureul Truffle sauce to coat them.
  7. While the fries are cooling, mix the mayonnaise and remaining chili truffle sauce together in a condiment bowl and set aside.
  8. Plate the fries and serve with a side of the spicy mayonnaise for dipping!

How to Store Sweet Potato Truffle Fries

Let any leftover sweet potato fries cool completely before transferring them to an airtight container or Ziploc bag and refrigerate for up to 5 days. Reheat in the oven at 400℉ for 10 minutes until crisp.

To freeze, spread leftover fries on a lined baking sheet and freeze for 1 hour. Then, transfer the frozen fries to a freezer-safe container or Ziploc bag and freeze them for up to 3 months.

Tips for Making Sweet Potato Truffle Fries

Choose oblong sweet potatoes over round ones. Short, round sweet potatoes will result in a lot of scrap and short, stubby fries. The slightly more slender, long sweet potatoes are ideal for slicing up into fries! 

If you have odd ends that aren’t quite the same size as the other fries, save the scraps for stir-fry or roasting. Bits that are smaller than the others with sharp ends are likely to get burnt next to the more square fries, so save those for a different veggie dish.

One of the best things you can do to ensure these fries turn out is to use your hands! Opt to use your clean hands to toss the sweet potato fries in oil to ensure they’re evenly coated on all sides with oil, which will help them brown and crisp up more uniformly.

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Spicy Black Truffle Soba Noodles

SEPRA USA LLC

Is there anything more comforting than a bowl of noodles? Simple soba noodles can be served hot or cool, making them a cozy meal in the colder months and a refreshing, cooling treat on hotter days in the summer. How could you ever improve this already-excellent dish? With hot truffle sauce, of course!

Ingredients

  • 4 oz uncooked soba noodles
  • ⅓ cup Natureul Black Truffle Sauce in Chili Flavor
  • 1-2 quarts of water, unsalted (enough to cover the noodles in whatever size pot you’re using)
  • Optional: your favorite proteins and garnishes, like cooked tofu and scallions.

Recipe

  1. Prepare a large bowl of cold water (not ice water) first to stop the cooking process once the noodles are ready to ensure you don’t end up with mushy noodles.
  2. Bring a pot of unsalted water to a rolling boil and add the soba noodles, briefly stirring to make sure all of the noodles are covered by water.
  3. Reduce heat to a simmer and cook for 5-8 minutes, or follow package directions.
  4. Pull out a test noodle with the spoon, allow a few seconds to cool and test it for doneness with a bite.
  5. If it needs more time, allow it to cook for another minute and test again, repeating until done. If it’s ready, immediately drain into a colander, transfer to the cold water, using your hands to agitate the noodles and rinse away excess starch.
  6. After a few minutes of “washing” your noodles, drain into the colander once again.
  7. Transfer back to the original pot, which should still be slightly warm. Turn the heat back on low, add the truffle sauce, and stir until warmed through. At this point, you can add your optional mix-ins.
  8. Serve immediately!

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