This recipe originated as the sauce for Vegetable Kung Pao. In that recipe, we use the parsnip poaching liquid which is ideal for this recipe. However, we modified this recipe since you're not always working with parsnips.
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WHAT YOU NEED...
Kelp granules: are the anchor to this Vegan Oyster sauce. They really capture the briny sea flavor that you're looking for.
Poultry Seasoning: is a great ingredient to have on hand. Usually consisting of
Multiple vinegars: Why so many vinegars? I get this question quite a lot and the answer is that we are building flavors and different vinegars bring different notes to the sauce.
How To Make Vegan Oyster Sauce
Collect your ingredients. I like to pre-measure so I am ready to go once the cooking starts.
The Kelp granules are the key to getting that Oyster/Ocean taste. This vegan Oyster Sauce is perfect for stir-fry's, Asian sauces, or spicy noodle dishes.
Vegan Oyster Sauce
Servings: 10 ounces
This recipe originated as the sauce for Vegetable Kung Pao. In that recipe, we use the parsnip poaching liquid which is ideal for this recipe. However, we modified this recipe since you're not always working with parsnips.Print Recipe
How to make Vegan Oyster Sauce
- Gently heat the extra virgin olive oil over low heat, and add the kelp granules. Continue to cook for 2 minutes.
- Add the water, soy sauce, rice wine vinegar, black vinegar, and poultry seasoning. Bring to a boil, then reduce to a simmer, cooking for another 2 minutes.
- Whisk the water and cornstarch together to make the slurry.
- Whisk the slurry into the sauce.
- Cook over medium heat until thick and the sauce has produced a few bubbles.
Nutritional Values are an estimate.
Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 361mg | Potassium: 41mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 0.02mg | Calcium: 9mg | Iron: 0.2mg