Carrots in Ginger Sauce

A simple and satisfying meal from Jean-Christian Jury’s new book “Vegan – The Cookbook”



Heat the vegetable margarine in a large saucepan over medium-low heat until melted.

Add the carrots and shallots and sauté for 5 minutes, until slightly golden.

Add the ginger, garlic and coriander, reduce the heat and cook for 2 minutes, stirring frequently to prevent burning.

Add the orange juice and tamarin or soy sauce to the pan. Cook for about 20 minutes or until the sauce has reduced to a glaze. Season with salt and freshly ground black pepper.

Transfer the vegetables to a bowl, garnish with chives and serve with rice.