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Balsamic Maple Sauce

This tangy, sweet sauce will perk up any vegetable or grain, and… it’s a breeze to make! Serve warm over steamed green vegetables or baked sweet potatoes, or use for dipping tempeh, potstickers, spring rolls, and more! It’s also an absolute must to serve with the Moroccan Chickpea-Vegetable Phyllo Rolls (recipe above). Makes about 1/2 cup.

Course sauces


  • ¼ cup pure maple syrup
  • ¼ cup balsamic vinegar
  • 1 medium clove garlic minced
  • 1/8 tsp rounded sea salt
  • 1 tsp arrowroot powder
  • 3 tbsp tamari


  1. In a saucepan on low heat, combine syrup, vinegar, garlic, and salt, and heat for several minutes. Meanwhile, in a bowl, combine arrowroot and tamari, stirring through until well incorporated. Add tamari mixture to saucepan, whisk to combine, and increase heat to bring mixture to a boil, stirring continually. Let boil gently for 1 minute, then remove from heat and let cool slightly (the mixture will thicken more as it cools down).

Recipe Notes

Cooking Notes:

  • Leftovers can be refrigerated.
  • This sauce is delicious chilled and drizzled over steamed or sautéed veggies or leafy greens, as a dipping sauce for pan-fried tempeh or tofu, tossed into whole grains or noodle dishes, or topped on sandwich ingredients.