Fed up of being kept out of the kitchen with non-vegan sauces? Well good news, here are some simple recipes for key Asian sauces.
Sauces such as dashi, fish, oyster and teriyaki are key within Asian cuisine but not are exactly vegan friendly, so if you're choosing to follow a vegan lifestyle it can be difficult to find good alternatives. In response to this I recommend taking to your kitchen and trying out some of the delicious vegan recipes below. One thing to note is vegan dashi is a good foundation to build from for sauces, this is because it's umami rich and versatile therefore you will see this feature a lot of the recipes. If any of the ingredients are not available in your local supermarket try any Asian market or even online as Amazon has a pretty great range these days.
Vegan Dashi
Ingredients:
1 sheet of Kombu - approx 10cm in length
1-2 handfuls of dried shiitake mushrooms
1 litre of water
Method:
Measure out a litre of cold water.
Place 1 sheet of Kombu and cold water to the pan.
Place the pan on a low heat and bring to a high simmer (small bubbles will appear in the pan but not bubbling).
Once at high simmer take out the Kombu.
Keep the pan simmering and immediately go to Part 2.
Add 1-2 handfuls of dried shiitake mushrooms to the pan.
Simmer to taste (for approximately 10 minutes - tasting periodically) then take off the heat.
Rest until the mushrooms settle to the bottom of the pan.
Remove mushrooms with a sieve and place the liquid into a container until chilled.
Perfect for building from for sauces, soups and stews.
If you want to know more about dashi click here
Vegan Fish Sauce
Ingredients:
800ml of vegan dashi (see above)
50ml tbsp dark soy sauce
4 cloves of garlic - lightly crushed
Pinch of salt
Method:
On a medium heat place all ingredients into the pan.
Bring to a simmer and wait until the liquid has reduced by half.
Decant the liquid and leave in the fridge to infuse for 12 hours.
Sieve the liquid and put into a reusable container.
Perfect for dipping sauces, stir fries, and broths like Phở.
Vegan Oyster Sauce
Ingredients:
500ml vegan dashi
200g dried mushrooms - porcini or ceps
60ml dark soy sauce
3 tbsp agave syrup
1 tsp miso
1 tsp ginger
2 tsp corn starch
2 tsp water
Method:
On a medium heat soak the dried shiitake mushrooms in the dashi.
Once the mushrooms have softened use a hand blender or food processor and blend until fully combined into a smooth consistency.
Add the agave, miso, soy sauce and minced ginger and blend. Then place the mixture back into the pan and stir on a medium heat.
Make a slurry with the corn starch and water and add to the sauce.
Stir until the starch is dissolved into the sauce and it starts to thicken, continuously stirring.
Once the sauce is thick, take it off the heat and decant into a reusable container. Keep in the fridge.
Perfect for stir fry, marinades and dressings.
Vegan Teriyaki Sauce
Ingredients:
4 tbsp Soy Sauce Dark
4 tbsp Sesame Oil
4 tbsp Agave Syrup
1/2 tsp minced ginger (optional)
Method:
Mix all ingredients into a bowl and whisk until evenly combined.
Perfect over tofu, in marinades and dressings.
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