Glazed orange cauliflower “chicken” with a sweet yet slightly tangy sauce

_ Glaze: 1 cup orange juice from 2 navel oranges (or orange juice of choice)  1 tsp orange zest 1/4 cup maple syrup  3 tbsp soy sauce  2 tbsp rice wine vinegar or white vinegar 2 tbsp water  _

  1. For the glaze, mix everything (except the diluted cornstarch) into a sauce pan and cook over low heat for 3-4 minutes until it starts to boil.
  2. Turn off heat then pour in the cornstarch and mix until it thickens.

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