| 10 | 25 | 222 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 2 |
| 1 endive(s) | Belgian endive (leaves separated) |
| 1/4 cup | Tamari, gluten free, reduced sodium |
| 3 tbsp | Maple syrup |
| 2 tsp | Apple cider vinegar |
| 1 tsp | Garlic (minced) |
| 1 tsp minced | Ginger root |
| 1/4 cup chopped | Carrots |
| 1/4 cup diced | Celery |
| 1 tbsp chopped | Sweet onion |
| 1/4 cup | Pecans (pulsed in food processor) |
1. Prepare sauce with tamari, apple cider vinegar, maple syrup, garlic and ginger and set aside.
2. In a saucepan over medium heat, combine the carrot, celery and onion. Pour in sauce.
3. Bring to a simmer, then cover and allow the vegetables to cook.
4. Uncover and increase heat so that it comes to a boil. Boil until most of the liquid evaporates.
5. Remove from heat and add the pulsed pecans.
6. Let the mixture marinate for a few minutes and then scoop onto endive leaves.
| Meat Alternative | 0.5 |
| Vegetables | 1.1 |
