Sometimes a recipe just needs a sauce. If you are going to great lengths to make sure that everything you eat is healthy, then why not enjoy a rich, tasty healthy sauce too.
Let’s face it, shop bought sauces are usually full of stuff we really don’t want to be putting in our body.
This one is inspired with fresh ginger and coriander leaves – both known for their health-giving properties. I use coconut cream for creaminess; tomato for tang; and arrowroot powder to thicken.
I get really excited about the health benefits of ginger and so it manages to find its way into my food on a regular basis (most days in fact). Not only does it excite the taste buds with its delightful zingy tang, but it is also perhaps one of the best ever plant-based medicines on earth.
Ginger is an excellent antioxidant, antiviral, antibiotic, and anti-fungal. It also helps to promote super healthy circulation, which has super-healthy knock-on effects throughout your whole system. Ginger is great for nausea (such as motion-sickness and pregnancy nausea). This amazing root spice has also been shown to be a great detoxification aid, with its ability to promote healthy sweating, which encourages the release of toxins. Add in it’s exceptional antioxidant qualities and other benefits, then you have a top detoxification food.
Read more about Ginger here: 10 Reasons Why We All Should Be Eating More Ginger
Every sauce I create is unique as I feel what the moment demands. Today, I decided to write this one down and share, since I’ve had quite a few requests for additional sauces recently. I made this one especially to go with my Beet & Seed Stuffed Peppers this morning (check out my video for my Stuffed Peppers here: Trinity’s new recipe video)…
Two ways to enjoy this sauce:
- Enjoy it hot as a thick sauce for veggie burgers, stuffed peppers, potato wedges etc.
- Let it cool down and use it as a super healthy ginger ketchup. Yum!
Fresh Ginger Sauce for veggie burgers, wedges and stuffed peppers
A deliciously healthy ginger sauce with coconut and coriander. Ideal for veggie burgers, potato wedges and stuffed peppers...
Ingredients
- 50ml rice milk (or other plant based milk)
- 2 teaspoons arrowroot powder
- 100ml organic coconut cream
- 1 teaspoon brown rice vinegar
- 1 teaspoon fresh ginger
- 1/2 teaspoon sea salt
- 1 tablespoon tomato puree
- 1 teaspoon maple syrup
- Small handful of coriander leaves (cilantro)
Instructions
- Dissolve the arrowroot powder into the rice milk by stirring with a spoon.
- Peel and grate a teaspoon full of fresh ginger.
- Add all ingredients into a small saucepan.
- Bring to the boil, being careful to stir well as the sauce begins to thicken. This should only take a couple of minutes once it is hot.
- The arrowroot powder acts as a thickening agent, so this should rapidly thicken with heat. If it is too thick for you, gradually add a little more coconut cream or rice milk to achieve desired consistency.
- Serve fresh or allow to cool and use as a super healthy ginger ketchup alternative.
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Sauces are such a weakness as I just cannot eat dry food at all.
This is so good! I love ginger and I love tomatoes so I am really delighted.
I eat a wide range of vegetables and do not worry there are some I cannot abide at any any price.
My husband eats my way by default a few times a week because he is not fond of cooking and I will not do those things. He must also do his own washing up. Otherwise he is not ostracised I do not believe in preaching for we all are are our own people but he has mine because I prepare, present and wash up and he really does like that. It is odd because over the years he requests things, is happy to have half Vegetables with his meat so eats less of it (own choice) and he tucks into home made breads, cakes and sauces with gusto.
We all reach out to each other as we go, I get help, I help others and so it goes.
I am constantly surprised by the amount of vegans and vegetarians that marry a carnivore. Love is love.
My sauce tastes great but I think it did not come out like it was supposed to. I used 100g (1/2C US) of Let’s Do coconut cream and the tomato didn’t even show up. It’s almost like a vegan aioli. I did add much more tomato puree (maybe 1/3C- the rest of a 14.5oz can) and it is faintly orange. We are having artichokes with the spicy bean burgers and I think this will be perfect with these.
Hi Annabelle,
I am wondering if you used CREAMED coconut (the type that come in the block) or coconut cream (which come in a sort of cream form. It sounds like you might have used creamed coconut block… which I normally recommend in my recipes (but this one is for the cream). I know it can get so confusing between the two. If using the block, you could definitely add a lot more tomato.
Trinity
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