This glossy glaze comes together fast in one small saucepan, built on real maple syrup, coconut aminos, and a bright hit of apple cider vinegar. Fresh garlic and grated ginger get bloomed in warm oil until fragrant, giving the whole thing a punchy, savory-sweet backbone before it's simmered down. A quick arrowroot slurry whisked in at the end is what takes it from thin liquid to a glossy, spoon-coating glaze that clings beautifully to whatever you're brushing it on. Brush it over roasted vegetables in the last few minutes of cooking, or drizzle it straight over a finished plate for that sticky, caramelized finish. It's a plant-based pantry staple worth keeping on repeat, whether you're glazing, dipping, or drizzling.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
