Chicken Free Maple & Ginger Glaze
Sticky, glossy, and layered with warm spice, this glaze is the kind of finishing touch that makes a simple meal feel genuinely special. Pure maple syrup forms the sweet backbone, while coconut aminos add a savory depth that plays beautifully against the brightness of apple cider vinegar. Freshly grated ginger, Ceylon cinnamon, and turmeric bring a gentle heat and earthy complexity that builds with every bite. Arrowroot starch whisked into cold water creates a silky slurry that thickens the glaze to a perfect, spoon-coating consistency without any grain or cloudiness. Every single ingredient here is naturally free from poultry in any form — no hidden broths, no meat-based umami shortcuts, just clean pantry staples doing serious flavor work. It comes together in one small saucepan in just a few minutes, making it an effortless upgrade for roasted vegetables, grain bowls, tofu, or anything else that deserves a glossy, flavor-packed finish.
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Learn more →Ingredients
4 servings
- ⅓ cup pure maple syrup
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ¼ tsp ceylon cinnamon
- ¼ tsp turmeric
- 1 tsp arrowroot starch
- 1 tbsp cold water
- ⅛ tsp fine sea salt
Instructions
- 1
Combine the maple syrup, coconut aminos, apple cider vinegar, ginger, Ceylon cinnamon, turmeric, and sea salt in a small saucepan over medium heat, stirring until the mixture is uniform.
- 2
Bring the mixture to a gentle simmer, stirring occasionally, until it begins to bubble around the edges, about 3 minutes. Watch closely — maple syrup can scorch quickly if the heat is too high.
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