Miso Honey Vegetable Sauce
The easiest and tastiest sauce for roasted veggies, stir-fries, or rice & beans.
Cook Time 5 minutes
Total Time 5 minutes
- 2 tbsp. avocado oil
- 2 cloves garlic, minced
- 1/4 cup rice vinegar
- 3 tbsp. miso paste
- 2 tbsp. liquid aminos natural soy sauce, or low sodium soy sauce
- 1 tbsp. raw honey
Heat the avocado oil in a skillet over medium heat.
Carefully add the minced garlic and move around the pan for about one minute, careful not to burn the garlic.
Transfer the garlic to a medium sized mixing bowl.
Add the vinegar, miso paste, liquid aminos, and honey to the bowl.
Whisk until well blended.
Add the sauce while the vegetables are still warm, either in the cooking pan or in a separate bowl.
Refridgerate the leftover sauce for up to three days in an airtight jar or container.