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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Sweet & tangy sauce that is perfect with steamed veggies, baked sweet potatoes, noodles, or as a dipping sauce for spring rolls, potstickers, tempeh, or tofu. Recipe from Eat, Drink, & Be Vegan by Dreena Burton. This recipe is the prefered dipping sauce for Moroccan Phyllo Rolls. Ingredients:
1/4 cup pure maple syrup |
1/4 cup balsamic vinegar |
2 teaspoons vegan butter or 2 teaspoons margarine |
1 medium garlic clove, minced |
1/8 teaspoon sea salt |
1 teaspoon arrowroot |
3 tablespoons tamari |
Directions:
1. In a saucepan on low heat, combine syrup, vinegar, butter spread, garlic, and salt, and heat for several minutes.
2. Meanwhile, in a bowl, combine arrowroot and tamari, stirring through until well incorporated. Add tamari mixture to saucepan, whisk to combine, and increase heat to bring mixture to a boil, stirring continually.
3. Let boil gently for 1 minute, then remove from heat and let cool slightly (the mixture will thicken more as it cools down). Enjoy! (this can be chilled or used as it).
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