Ingredients Whisk together in a small saucepan:
2 tbsp cornstarch
1/3 cup palm sugar mixed in a litte water
the reserved pineapple juice or 2/3 cup unsweetened pineapple juice
1/2 cup water or 1/2 tsp vegetable bouillon granules dissolved in 1/2 cup water
1/3 cup vinegar
Instructions Bring to a boil, then pour over tempeh and vegetables.
Return to heat and cook slowly to glaze cubes and vegetables.
Serve hot over rice with chow mein noodles or with Chinese noodles.
Discuss various vegan sauce recipes here.
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