This is an easy vegan fish sauce to use in your favorite recipes.
What You Need, Substitutes, and Additions
- 1/3 cupDried Shitake
- 1/3 cupWakame (dried sea weed) can use other dries seaweed
- 1/2 cup Braggs coconut aminos, braggs liquid aminos, soy sauce, or tamari. They are in most grocery stores.
- 2 tspvegetable seasoning or salt (more about vegetable seasoning below. A must in a vegan pantry or any pantry!
- 2 tbsp salted fermented black beans (optional but helps give the funky umami flavor)
- salt to taste
- 1 tsp miso (optional)
A Pantry Must!
This should be in every pantry and I mean every not just vegan pantries. This vegetarian seasoning comes in many brands and is sometimes call mushroom seasoning. You can find it in Asian grocers or online.
The product is dehydrated mushrooms and give a huge umami boost to any dish. It is a perfect substitute for MSG and salt. It make a great base for a vegetable broth. Read the reviews on Amazon. I should writ a whole post on the importance of adding this to your cooking arsenal.
This is the key to this 30 minute pho recipe.
Super Easy To Make- Easy Vegan Fish Sauce
Add all the ingredient to a pot along with 3 cups of water then bring it to a simmer. Simmer for about 5 minutes then strain. Squeeze all the moisture out, you should have about two cups, if not add water. Refrigerate, it will get better with age but don’t forget to shake well before use.
Use it in your favorite recipe but carful with sugar because the aminos are sweet. Use it in this nuoc cham recipe as a fish sauce sub but watch your sugar.
Try it in this great 30 minute vegan pho recipe.
Vegan Fish Sauce
Ingredients
- 3 cups water
- 1/3 cup wakame or other dried seaweed like kombu
- 1/3 cup dried shitake mushrooms
- 1/2 cup Braggs coconut aminos, Bragg liquid aminos, or soy sauce
- 2 tsp vegetable seasoning or mushroom seasoning read above
- 2 tbsp salted fermented black beans (optional)
- 1 tsp miso (optional)
Instructions
- Add all the ingredient to a pot along with 3 cups of water then bring it to a simmer. Simmer for about 5 minutes then strain. Squeeze all the moisture out, you should have about two cups, if not add water. Refrigerate, it will get better with age but don't forget to shake well before use.