Vegan Fish Sauce
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Use this simple vegan fish sauce as you would traditionally to enhance the flavors of any dish. This recipe gets its fishiness from kombu, umami from shiitake mushrooms, and has a little bit of sweet, sour, and savory to balance everything out.
Ingredients
3 cups water
½ tbsp sea salt
¼ cup soy sauce, tamari or liquid aminos
2 tbsp molasses I used blackstrap molasses, but regular will also work.
1 tbsp apple cider vinegar
1 tbsp lime juice About 1/2 of a fresh lime, squeezed
3 large cloves of garlic, sliced thin
Directions
1Add all of the ingredients to a pot and bring to a boil. Reduce heat and simmer for about 15-20 minutes, or until the mixture has been reduced by half.
2Remove from heat and allow to cool completely to room temperature, then strain through a fine-meshed sieve into a sealable container. Store sealed in the refrigerator for up to a month, or in a freezer-safe container for up to three months.
TIP: You can use an ice cube tray to freeze in small portions. Once frozen, transfer to a sealable freezer-safe container.
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3 cups water
½ tbsp sea salt
¼ cup soy sauce, tamari or liquid aminos
2 tbsp molasses I used blackstrap molasses, but regular will also work.
1 tbsp apple cider vinegar
1 tbsp lime juice About 1/2 of a fresh lime, squeezed
3 large cloves of garlic, sliced thin
Directions
1Add all of the ingredients to a pot and bring to a boil. Reduce heat and simmer for about 15-20 minutes, or until the mixture has been reduced by half.
2Remove from heat and allow to cool completely to room temperature, then strain through a fine-meshed sieve into a sealable container. Store sealed in the refrigerator for up to a month, or in a freezer-safe container for up to three months.
TIP: You can use an ice cube tray to freeze in small portions. Once frozen, transfer to a sealable freezer-safe container.
I created this website hoping to make it easier for people interested in seitan to be able to find, share, and rate recipes. Through both research and my own experimentation, I hope to answer some commonly asked questions in the "Learn More About Seitan" section, and you’ll find some of my own recipes here, too. Happy cooking!
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