Vegan Oyster Sauce

Course: Sauce

Cuisine: Asian

Keyword: Vegan

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: 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

2 Tbsp olive oil extra virgin
1 Tbsp kelp granules
1 cup water
¼ cup rice wine vinegar
2 Tbsp black vinegar
¼ cup soy sauce
2 Tbsp mirin
1 tsp poultry seasoning
1 Tbsp maple syrup
1 Tbsp water
1 Tbsp cornstarch

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