This Vegan Sweet and Sour Sauce is quick, easy and delicious. Found on cooks.com, I simply increased the pineapple juice by half. I made this to go with the Whole Foods 365 Chickenless Nuggets, but it’s also good on vegan egg rolls, battered and fried tofu, etc. More photos below.
VEGAN SWEET AND SOUR SAUCE
2 Tablespoons cornstarch
1/2 Cup sugar
6 ounces pineapple juice
1/4 Cup white vinegar
1/4 Cup water
2 teaspoons Tamari or soy sauce
Put cornstarch and sugar in small saucepan and dry whisk together. Add rest of ingredients, and on medium heat, stir often and bring to a simmer. Stirring constantly now, continue to simmer gently for 5 to 10 minutes, until it thickens and becomes glossy. Remove from heat and let cool. Store in fridge, where it will thicken a bit more. Serve cold or at room temperature.
Notes: If you must, you can add 2 drops red food coloring to make it look like Chinese-restaurant sauce. Whisking the dry ingredients first prevents the cornstarch from clumping. You can buy the pineapple juice in packs of six-ounce cans.
I buy the pineapple juice in a pack of 6 oz. cans.