Vegan Oyster Sauce

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VEGAN OYSTER SAUCE FOR VEGETABLE KUNG PAO
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 sage, dried thyme, dried marjoram, dried rosemary, ground nutmeg, and black pepper, this seasoning adds a depth of flavor without having to buy each of these individually.
  • Multiple kinds of vinegar: Why so much vinegar? I get this question quite a lot and the answer is that we are building flavors and different kinds of vinegar bring different notes to the sauce. 

How To Make Vegan Oyster Sauce

VEGAN OYSTER SAUCE INGREDIENTS_
Collect your ingredients. I like to pre-measure so I am ready to go once the cooking starts.
 

Chefs Tips

  • The Kelp granules are the key to getting that Oyster/Ocean taste. This vegan Oyster Sauce is perfect for stir-fries, Asian sauces, or spicy noodle dishes.
VEGAN OYSTER SAUCE FOR VEGETABLE KUNG PAO

Vegan Oyster Sauce

Course: Sauce
Cuisine: Asian
Keyword: Vegan
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 10 ounces
Calories: 45kcal
Author: Those Vegan Chefs
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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Ingredients

Instructions

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.

Notes

Nutritional Values are an estimate.

Nutrition

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

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