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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.”
READY IN:
10mins
SERVES:
4
YIELD:
0.5 cup
UNITS:
Metric

Ingredients Nutrition

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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