Better XO Sauce (vegan)
Enjoy this Better XO Sauce atop a veggies stir-fry, on roasted red skin potatoes, in a corn tortilla with some slaw and hemp seeds... oh the Better XO Sauce options are endless. This vegan version of a cult cooking classic delivers more of what your body is looking for to support a healthy immune system and better blood sugar response! Shiitakes provide vitamin D, which is actually a hormone. Are you getting enough of this critical nutrient most days? If you are interested in learning more about better nutrition sources to support immune health or are looking for more vegan options, check out The Rainbow Challenge™ Program or The Better Plant-Based Nutrition™ Program
Ingredients
- 2 cups sliced Shitake mushrooms reconstituted dried
- 1/3 cup grapeseed oil
- 1/3 cup tamari
- 3 dried chilis crushed/torn into small pieces
- 1/2 teaspoon red chili flakes this can be left out depending on heat level of dried chilis & preference
- 3 cloves garlic minced
- 1 shallot minced
- 2 tablespoons nori shredded
- 1 tablespoon grated ginger
- 1/2 teaspoon black pepper
- 1 cinnamon stick
- 1 star anise
Instructions
- In a large saucepan heat the grape seed oil and tamari over medium-low heat.
- Throw in the minced garlic and shallot and allow to cook for 2-3 minutes. Add remaining ingredients (mushrooms, chilis, nori, ginger, cinnamon, and star anise).
- Allow this to reduce for a few minutes and then remove the cinnamon and star anise.
- Continue cooking for about 10-12 minutes until the mixture is considerably thicker.
- Transfer to a blender or food processor and pulse until the mushrooms are broken into a coarse sauce.
- Store this for up to a week in the refrigerator.
Notes
Recipe & Photo credit: @wdc_eats follow her on Instagram for more great recipes, eats, and sips Recipe adapted from One Ingredient Chef http://www.oneingredientchef.com/vegan-xo-sauce/
