Oyster Sauce is a common ingredient in many Asian dishes, but I have never seen a vegan version of the sauce available at the store (there does seem to be some available online, but contains additives and very expensive!) It's very easy to make a healthy version at home with whole ingredients that you can use in your favorite dishes, or even as a dipping sauce if desired.
This isn't a pretty sauce to photograph though!
All you need to do to make this sauce is blend the ingredients in a food processor (or blender if you want a smoother sauce), and then reduce it on the stove top. It is easy to make, but does take some time as you do need to reduce a lot of liquid to get the strong flavor profile. Because it takes a long time on the stovetop, I usually make a double or triple batch and freeze portions for later. It's such a versatile sauce you will be able to use it in a bunch of different recipes!
When it's near fully reduced, the sauce will look somewhat like this. The color will vary a bit depending on the type of broth and mushrooms you choose.
Vegan Mushroom "Oyster" Sauce
- 1.5 cups mushrooms Sliced. Use fresh or rehydrate dried mushrooms.
- 1 cup vegetable broth Use mushroom broth and low or no sodium broth if available.
- 2 Tbsp tahini Optional but recommended. See notes.
- 3 cloves garlic
- 2 Tbsp ginger Peeled and diced into chunks.
- 2 Tbsp tamari
- 1 Tbsp miso paste Use white miso if available.
- 2 tsp maple syrup
- 1 1/2 tsp five spice powder
- sesame flavoring Optional, see notes.
- Add all ingredients to a food processor, process until somewhat smooth.
- Bring to a boil in pan on stovetop on high heat. Reduce to medium heat, and reduce sauce until it is thick and pasty. See photo. This could take 30-60 minutes depending on pan/heat.
- Refrigerate in an airtight container, or freeze anything you won't use in a week or so.
This sauce is what I'm using in my Drunken Noodles recipe (available on the site soon!). You will only use a portion of the sauce, so you will have leftovers to use with different dishes. You can freeze this sauce to use later if you want.
- New Vegan Q&A: Pantry items, alcohol, and eating out - February 17, 2020
- Kale pesto and farro salad with tomatoes, spinach and peas recipe (Oil Free, Vegan) - February 14, 2020
- Oil free Vegan Kale Pesto recipe (SOS-Free option, sunflower seed base) - January 30, 2020
Last Updated on