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Chinese “Brown Sauce” (Gerri) |  Vegetable Day

  • ¾ cup legal veggie stock or broth
  • 1 tablespoon Braggs
  • sprinkle of sweetener (I use Splenda)
  • Xanthan gum (for desired thickness)
  • minced garlic to taste (I use jarred)
  • combine all ingredients & bring to a boil whisking the whole time
  • reduce to about 1/3 of a cup but taste as you go, sprinkling more xanthan if you need to
  • it's great to sauté veggies with & I would love to try it over the cauliflower “rice” (which I haven't made yet)
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