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All natural vegan garlic based sauces
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Sauce Lovers Trio. A vegan garlic dream. Oh My Garlic, Smokey Horseradish, and Psycho Curry. Three of TorchBearer Sauces bestselling sauces. Vegan, gluten free, allergen safe and exploding with flavor. Welcome to condiment heaven!
Oh My Garlic ™! Sauce is our BEST SELLER and has been since it’s first release in September 2011. You’ve taken a big step today towards eventual culinary perfection by taking the time to read this. Not only is this the best garlic aioli you’ll ever come across but it’s also vegan friendly and all natural. You’re about to make a decision that will change your cooking forever. Good for you!
Do you like locally produced and packaged horseradish? How about garlic and chipotle smokiness? Are you excited about a little spicy twang on the back end of your flavor adventure? Well, it’s all here and then some without any unnecessary, unnatural ingredients. Grab some Smokey Horseradish and then grab some flowers because you’re about to fall in love.
Do you like curry? Do you hate how long it takes to prepare? Well let us curry you favor with our indian-style garlic curry sauce. With Torchbearer Sauces’ Psycho Curry, everything is a curry dish. So what’s for dinner? Don’t curry about it. We got you covered. Psycho Curry; Qu’est-ce que c’est din-din-din-din–diner is da-da-da-done!
Oh My Garlic: Garlic, Canola Oil, Lime Juice, Distilled White Vinegar, Dijon Mustard, water, chili powder, black pepper and salt
Smokey Horseradish: Horseradish, canola oil, garlic, distilled white vinegar, lemon juice, water, chipotle peppers, horseradish powder, mustard powder, habanero peppers, salt, black pepper, chili powder
Psycho Curry: Garlic, Canola Oil, Distilled White Vinegar, Lime Juice, Water, Habanero Pepper, Coriander, Turmeric, Ground Red Pepper, Fenugreek Seed, Fennel Seed Mustard Powder, Cumin, Chili Powder, Black Pepper, Cloves, Salt
Smoey Horseradish Psycho CurryOh My Garlic
1 large can tomato soup
1 bottle of psycho curry
2 TBS of chives
so this is an easy one just add 1/4 cup curry and 2 TBS of chives to a large can of tomato soup, cook and serve.
2½ C Vegetable Broth
1 Lg Onion coarsely chopped
1/3 C Torchbearer’s Oh My Garlic ™
1 t pepper
2 Stalks celery coarsely chopped
14oz Dry seasoned stuffing Mix
1. Preheat oven to 350 degrees.
2. In a 3 quart sauce pan, heat broth, Oh My Garlic ™, pepper, onion over med-high heat to a boil.
3. Reduce heat to low. Cover and cook 5 minutes or until veggies are tender. Add stuffing to pan and mix until moist.
4. Add stuffing mixture to greased casserole dish. Cover. Bake for 30 minutes or until hot.
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