Photo: Jannah Eilanie Szeibert
Sweet-savory flavor combinations are always a treat. I use this sauce in my recipe for Blackened Plum Tomatoes over Cucumber Salad, but you can also enjoy it drizzled over brown rice, or mixed with Dijon mustard, for a killer salad dressing. It can really elevate your vegetables; try it poured over roasted pieces of sweet potato and butternut squash and chopped sage.
Makes 1 1/2 cups
1 cup reduced-sodium soy sauce
1 tsp. cornstarch
3/4 cup brown sugar, or organic coconut sugar
1/2 tsp. freshly ground black pepper
Place all the ingredients in a small saucepan over medium-high heat and whisk until the sugar is dissolved. Watch the sauce carefully and remove it from the heat as soon as
it starts to simmer. Whisk the sauce a little more and allow it to cool.
When the sauce is no longer hot, store it in a squeeze bottle or a small glass jar in the refrigerator for up to 1 month.
From Roberto's New Vegan Cooking (Da Capo Lifelong) by Roberto Martin.