The vegan recipe for Carrot and Kelp Dipping Sauce:
servings – 4
- 1 carrot (dice)
- 1 piece kelp (soak in water until tender and cut into strips)
- 1 cup water
- 1 tbsp red yeast rice paste
- 1 tbsp sugar
- salt to taste
- Place all the ingredients in a blender and pulse until smooth.
- Transfer the puree to a pot and bring to a boil.
- Add all the seasonings and stir well.
- Remove and serve.