How to Make the BEST Vegan Honey Garlic Sauce EVER
This is THE blog that will show you how to make the BEST vegan honey garlic sauce. You know what, make that the BEST honey garlic sauce, ever. Point finale. (Bonus points for being vegan!)
When you're craving Chinese style food, without the added MSG or questionable ingredients that many restaurants or prepared meals contain, THIS should become your go-to sauce recipe. I used to rely on the trusty honey-garlic in a bottle, until I realized that I could make my own - tastier, healthier, and at a fraction of the price of the stuff in a jar. The secret ingredient? Molasses. It gives the sauce that low-and-slow-cooked taste, without the lengthy process of actually slow cooking. Mix it with a bit of tamari, a lot of garlic, and a squirt of hot sauce (or a pinch of chili powder) and BAM! The most delicious Asian style sauce this side of the equator.
I made an eggplant and mushroom sauté, which, sauce aside, is also amazingly delicious, with a beautiful texture to satisfy my husband's meat-tooth. Alright, I've heard it before - GET TO THE RECIPE ALREADY! Without further adieu - here it is. Note that this would be perfect on nearly any kind of vegetable, as it's quite versatile. Can't wait to try it on carrots next!
Honey Garlic Eggplant
with Tofu and Mushrooms
naturally vegan and gluten free
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Quick Vegan Honey Garlic Sauce
1/3 cup molasses
1/3 cup maple syrup (or honey, if not vegan)
1/4 cup soy sauce or tamari
1 tbsp Sriracha (more, or less, to desired spice level!)
8 garlic cloves, shredded with a Microplane (or cheese grater)
1/2 cup warm water
Whisk all ingredients together until homogenous. Set aside.
Note: Can be made ahead and refrigerated for up to 3 days.
Eggplant and Mushroom Stir-Fry
2 tbsp grapeseed oil (or other cooking oil)
3 small eggplants, sliced into rounds
2 cups chopped mushrooms (I used a variety - Oyster, Shitake & Cremini to acheive different textures, but regular ol' white mushrooms will do!)
1/2 block firm silken tofu
1/2 to 3/4 cup Quick Vegan Honey Garlic Sauce
Heat oil in wide-bottomed saucepan. Reduce heat to medium. Place eggplant rounds in pan and allow to brown, flipping after a few minutes. (You may have to do this in batches, with a little more oil, depending on how large your eggplants are!) Once eggplant is soft, remove from pan and set aside. Sautée mushrooms until softened. Return eggplant to pan. Add tofu and sauce, stirring gently until everything is coated. Heat for another five minutes.
Serve over your favourite rice, garnished with flat-leaf parsley.