Dragon Bowl Sauce

A famous vegetarian restaurant in Vancouver (the Naam) makes an amazing Dragon bowl stir fry with loads of tofu and veg and an amazing sauce. I think there are lots of versions of the dish out there, but one of the best I ever found was posted on www.thestraight.com, originally from 'Ripe From Around Here'. This is my adaptation, a few other favourite ingredients thrown in and lighter in oil. Serve over hot rice and steamed veg or some tofu. I like to stir fry veg and udon noodles in about half of the sauce, and then toss in the remaining sauce when done. Some recipes include less tamari and use miso. Lots of variations you could do, and lots of ways to use it.

• Ready In: 10 mins
• Serves: 2

Ingredients

• 1⁄4 cup nutritional yeast
• 1  teaspoon turmeric
• 2  garlic cloves, roughly chopped
• 2  tablespoons water
• 2  tablespoons maple syrup
• 2  tablespoons tamari
• 1  tablespoon rice vinegar
• 1  teaspoon flax seed meal (optional)
• 1  tablespoon  grapeseed oil (any light oil, or use flax oil if you're not going to heat the sauce)

Directions

1. Combine all ingredients in a small food processor or blender. Blend until smooth, although a few chunks of garlic won't hurt.
2. Toss over some sauteed tofu, veg and/or noodles. I like to use about 1/2 the sauce in the pan while everything cooks, and then add remaining sauce once everything is cooked.
3. Store any leftovers in a sealed glass jar in the fridge for up to 1 week.