Ingredients

The following ingredients have 4 Servings
  • 1 large Vidalia or other sweet onion (finely chopped)
  • 6 cloves garlic (minced)
  • 2 1/2 tablespoons ginger root (about 2 inches ginger root, peeled and minced, minced)
  • 1 1/2 cups vegetable broth
  • 1 tablespoon tomato paste (I used double-strength)
  • 1/2 teaspoon freshly-ground black pepper (or to taste)
  • 1/4 teaspoon red pepper flakes (or to taste)
  • 3/4 cup apple cider or apple juice
  • 1/4 cup soy sauce, gluten-free tamari, or coconut aminos
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dark sesame oil (see note)

Instruction

  • Saute the onion in a medium-sized sauce pan until it softens, about 4 minutes. Add the garlic and ginger and cook for another minute. Add the broth and continue cooking for another 5 minutes.
  • Spoon about half of the onions and broth into a blender. Cover and begin blending on low, increasing speed until mixture is smooth. Careful–it’s hot! Pour back into the saucepan. (If you prefer a smooth sauce, you can blend all of it.)
  • Add all ingredients except the sesame oil and cook on low until it reduces slightly, about 10-15 minutes. Add the sesame oil.
  • Add to “steam-fried” veggies at the end of cooking. I use about a cup of sauce for a large wok full of vegetables and seitan.