Vegan ‘Fish’ Sauce

Name: Vegan 'fish' sauce
Ingredients: 2/3 cup Wakame or other dried seaweed (chopped or crushed); 1/2 cup soy sauce; 3 cups water; 3 cloves garlic; a few dried mushrooms (optional)

Simple & versatile

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This Vegan ‘Fish’ Sauce is an easy plant-based version of a classic recipe.

This sauce is:

Versatile
Full of flavour
Easy to make
Freezer friendly

Try this Vegan ‘ Fish’ Sauce with our Vegan Pad Thai.

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Vegan ‘fish’ sauce

Andrea Potter, Rooted Nutrition

5 from 1 vote

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Servings 24

Calories 6 kcal

Ingredients

Vegan 'fish' sauce

2/3 cup Wakame or other dried seaweed chopped or crushed
1/2 cup soy sauce
3 cups water
3 cloves garlic
a few dried mushrooms optional

Instructions

Combine ingredients in a small pot.
Boil for about 20min, until reduced by over half and very salty.
Strain out the solids and keep the sauce in a clean for up to 2 weeks.

Notes

You can freeze this sauce in ice cube trays and pop 2 ‘fish’ sauce ice cubes into your next Vegan Pad Thai or other stir-fry.

Serving Information

Use ‘fish’ sauce in any recipe that calls for fish sauce. Makes a great savoury marinade for tofu or many other recipes.

Recipe Cost Breakdown

Ingredients	Servings: 4
Ingredients	Quantity	Measure	Cost
Vegan ‘fish’ sauce	3	Tbsp	.22

Nutrition

Serving: 2tbspCalories: 6kcalCarbohydrates: 1gSodium: 337mgPotassium: 67mgCalcium: 11mg

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