Serves 4
1/4 cup apple cider vinegar
4-5 tablespoons pure maple syrup or agave
nectar (or more to taste)
2-1/2 - 3 tablespoons tamari
1 - 1-1/2 teaspoons freshly grated ginger
1-1/2 teaspoons toasted sesame oil
1/4 teaspoon red pepper flakes
(optional; use more or less to taste)
In a bowl, combine all the ingredients and stir to mix well until the sweetener is dissolved. (If needed, warm the sauce a little by placing it in a hot water bath for a few minutes or heating it in the microwave for a few seconds.)
This sauce is great on spring rolls and the Moroccan Chickpea Patties.
Note: The longer the sauce sits, the more heat it takes on from the ginger and red pepper flakes.
Courtesy of Dreena Burton, author of Eat, Drink & Be Vegan; Vive le Vegan; and The Everyday Vegan
