This dish couldn’t be any easier! It’s also works as a side dish, or as a main if you want to add in some fried tofu or tempeh. A lot of the commercial sweet and sour sauces lean a little too heavy on the sweet for my tastes. With the added soy sauce and two types of vinegar, this sauce ends up having more of a tang if that’s your thing. Also since the key ingredient in a lot of sweet and sour sauces is honey it’s not exactly vegan friendly – if you want to get technical.
Again with many of my recipes it’s quick, easy and you can make ahead. The sauce does thicken as you leave it in the fridge for a day or two, giving it a nice texture even when reheated. I hope you enjoy!
Veggies in Vegan Sweet and Sour Sauce
Prep Time: 10 minutes
Cooking Time: 10-15 minutes
Makes: 4 dishes
1 tbs of grape seed oil
2 garlic cloves minced
1 large head of broccoli chopped
3 medium sized carrots cut to medium sized cubes
½ a medium white onion diced
1/3 cup of unsalted peanuts
1 tbs of water
Sweet and sour sauce
¼ cup of maple syrup
¼ cup of low sodium Soy Sauce
2 tbs of cornstarch
½ tbs of chilli flakes
1 tbs of sesame oil
½ tbs of apple cider vinegar
½ tbs of rice wine vinegar
1 tbs of minced ginger
In a small bowl combine all sauce ingredients and stir until cornstarch is dissolved. Set aside.
Turn stove top to medium heat and in a large wok, add grape seed oil and let heat for 2 minutes. Add garlic and let cook for about 2-3 minutes.
Add in veggies and peanuts and stir. Add the 1 tbs of water and cook veggies for 5-7 minutes, stirring occasionally.
Add sauce mixture, stir and let simmer for another 3 minutes for sauce to thicken and veggies to become slightly tender.
Serve over a bed of rice or noodles.