One of my all-time favorite cookbook authors, The Vegan Roadie, (Dustin Harder – @theveganroadie) has a new book! Epic Vegan: Wild and Over-the-Top Plant-Based Recipes is coming your way soon – you should pre-order! In it, you’ll find his Crab Rangoon Pizza recipe and this Sweet Thai Chili Sauce is a must.
Please note that some links in this post are affiliate links, which means if you click and make a purchase I could earn a commission. However, this is not a sponsored post and the opinions expressed here are my own. Photo and recipe by Dustin Harder. Shared with permission from Fair Winds Press, an imprint of Quarto Publishing Group.
Sweet Thai Chili Sauce
By May 31, 2019Published:
- Yield: 1 cup
For more epic vegan recipes, check out Epic Vegan by Dustin Harder!
- 1 cup packed organic light brown sugar
- 1/2 cup water divided
- 1/4 cup rice vinegar
- 2 cloves garlic minced
- 1/2 tsp crushed red pepper flakes
- 2 Tbs cornstarch
- 1 Tbs ketchup
- In a small saucepan, combine the brown sugar, ¼ cup (60 ml) of the water, rice vinegar, garlic, and crushed red pepper. Bring to a boil, then reduce to a simmer for 5 minutes, or until the sugar has completely dissolved.
- In a small bowl, whisk together the cornstarch and remaining ¼ cup (60 ml) water to create a slurry. Whisk the slurry into the saucepan until well combined. Simmer for 2 to 4 minutes, until thickened. Whisk in the ketchup and transfer to a serving dish or use as needed in a recipe. Store in a sealed container in the refrigerator for up to 5 days.
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