Vegan ‘fish’ sauce

Andrea Potter, Rooted Nutrition
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. You can also subscribe to PlantUniversity to receive a plant-based recipe in your inbox each week. Adding more plant-based foods into your routine helps animals, your health, and the planet!
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
Quantity
Measure
Cost
Vegan ‘fish’ sauce
3
Tbsp
.22

Nutrition

Serving: 2tbspCalories: 6kcalCarbohydrates: 1gSodium: 337mgPotassium: 67mgCalcium: 11mg
Tried this recipe?Let us know how it was!

Watch Andrea make ‘Vegan ‘Fish’ Sauce’