This glossy glaze comes together fast, built on pure maple syrup, savory coconut aminos, and a bright hit of apple cider vinegar that balances all that sweetness. Fresh garlic and grated ginger get bloomed in warm oil until fragrant, laying down a deep, aromatic base before the liquids go in. A quick arrowroot slurry is whisked into the simmering mixture to thicken it up, giving you that glossy, spoon-coating finish that clings beautifully to whatever you're glazing. Brush it onto roasted vegetables or proteins in the final few minutes of cooking for a caramelized, sticky-sweet crust, or drizzle it on right before serving for a punch of garlicky, gingery flavor. It's an easy one to keep on hand for an egg free kitchen, since there's nothing here that needs a second look before you dig in.
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In a small bowl, whisk together the arrowroot starch and cold water until fully dissolved with no lumps. Set aside.
Heat the avocado oil in a small saucepan over medium-low heat until it shimmers. Add the minced garlic and grated ginger and cook, stirring constantly, until fragrant and just softened, about 1 minute. Watch closely — the garlic can brown quickly at this stage.
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