If you haven’t noticed, I have quite a collection of Vegan Sauces and Dips. A good sauce can make all the difference in the world to an otherwise boring plate of rice or veggies. Of course I try to make sure all my sauces are made from Vegan ingredients, but I also try to make them as fat-free as I can. Because we all know the fat you eat is the fat you wear – right?
This Oriental Brown Sauce fits the bill perfectly. It’s completely Vegan, Low-Fat, easy to make, and very, very tasty. As an added benefit, the molasses gives it a nice iron kick, a mineral many Vegans worry about when switching their diets to plant-based.
As you can see in the photo we used it for our lunch yesterday to top off some Udon Noodles. It would easily make a good stir fry sauce as well, or just as a topper for fresh veggies!
Quick and tasty. Give it a try!
Oriental Brown Sauce
- 3/4 cup low sodium vegetable broth
- 3 tbs low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp blackstrap molasses
- 1 tbsp chopped garlic (2-3 cloves)
- 1/2 tsp powdered ginger (or about 1 tbsp of chopped fresh)
- 1 tbsp corn starch
- 1 tbsp water
Whisk all the ingredients over med low heat until it starts to bubble. Mix the corn starch and 1 tbsp water in a separate cup and slowly pour it in to the sauce. It will start to thicken immediately. Leave it on the heat and whisk continuously until you get the thickness you desire.
