Easy Vegan Mongolian Sauce

• Bring a small saucepan with olive oil to medium heat.
• Once warm, add the garlic and cook until golden (about 2 minutes). Add the coconut aminos, maple syrup, and onion powder and stir. Add the cornstarch and whisk it in until smooth.
• Continue to cook for 2-3 minutes until the sauce thickens. Remove from the heat.
• Use the Mongolian sauce in veggie stir fries, for dipping spring rolls, crispy tofu, as a dressing or a marinade.