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This umami-rich vegan tsuyu sauce comes from chef Tony Mongeluzzi of Avant Garden. He showed us how to use it in the restaurant’s celery root pasta (perfect for vegetarian Thanksgiving!), but it’s also great as a dipping sauce for dumplings or noodles, or simply for adding rich, deep flavor to lots of vegetarian and vegan dishes. This makes a restaurant-size batch, but you can always freeze any leftovers for later use. If you go that route, try freezing it in ice cube trays and storing the frozen cubes in a plastic bag or other container so you can portion it out easily when you need it. Or, just halve the ingredients, or even cut them down by a third, to maker smaller batches of sauce.
Image courtesy of japanesecooking101.
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