Vegan Fish-less Sauce with Miso and Seaweed
Introducing vegan and gluten-free fish-less sauce - the perfect plant-based alternative to traditional fish sauce!
Made with carefully selected ingredients, this sauce is packed with savory umami flavor that will elevate your dishes to the next level. Enhance your stir-fries, marinades, and dipping sauces with this flavorful vegan alternative.
Pad Thai recipe with Vegan Fish-less Sauce
How to Make Vegan Fish-less Sauce with Miso and Seaweed
In this recipe, miso lends a rich depth of flavor, while nori seaweed contributes a hint of oceanic taste. Perfectly suited for vegan pad Thai, this fish-less sauce substitute is a versatile and delicious option for all of your favorite recipes. All you’ll need is:
Miso paste: a thick, fermented soybean paste that comes in colors white, red, and yellow. Dissolve miso paste in water to add a salty and tangy base to this fish-less sauce recipe.
Nori seaweed: traditionally known for its’ place in sushi, nori is a dried, edible seaweed that has a strong, savory and salty flavor. Nori gives this sauce its’ “fishy”, umami flavor.
Nori is a super-food, rich in many vitamins, minerals, and nutrients, especially iodine.
Tamari: gluten-free alternative to soy sauce. If not gluten-free, feel free to use traditional soy sauce as a substitute.
Smashed garlic cloves: don’t even worry about chopping garlic. Release all of the garlic’s juices with a firm smash and let marinate in your fish-less mixture to give your sauce a savory and fresh burst of flavor.
Uses for Vegan Fish-less Sauce
Vegan fish-less sauce will stay fresh for up to a couple weeks in the refrigerator. Double or triple the recipe to use in your favorite:
Soups
Vinaigrette
Pasta sauces that call for anchovies
Stir fries
Marinades
Vegan Fish-less Sauce with Miso and Seaweed
Recipe Author: Nicole Riggs
Most notably used in Pad Thai, this vegan fish-less sauce will elevate your favorite dishes with its’ unique blend of umami flavors. Crafted using fully plant-based ingredients, this savory, fish-free sauce is perfect for adding depth to stir-fries, marinades, and soups, all while saving marine life.
Equipment:
liquid & dry measuring cups/spoons, small stovetop pot, cutting board
Ingredients:
1 tbsp miso
1/3 cup water
1/4 cup nori seaweed, chopped
2 garlic cloves, smashed
1 tbsp tamari
Instructions:
In a small pot, bring water to a boil.
Add in nori seaweed, garlic cloves, and tamari. Reduce to a low simmer for 4 minutes.
Whisk in miso paste until smooth.
Strain nori seaweed and garlic cloves from the rest of the liquid.
Keep in the refrigerator for up to two weeks and use in your favorite recipes.
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