Vegan Mushroom Oyster Sauce recipe (Oil Free, Low Fat)

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

This simplified and oil-free version of a vegan oyster sauce is entirely plant based and low fat. Use this sauce replace traditional oyster sauce for a healthier, compassionate alternative.

4.50 from 6 votes

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Course: DIY, Ingredients

Cuisine: Asian, Fusion

Keyword: chili garlic sauce, five spice powder, ginger, maple syrup, miso, mushrooms, tahini, tamari, white miso

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: 16 Servings

Calories: 23kcal

Author: Jen deHaan

Ingredients

• 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.

Instructions

• 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.

Notes

Makes just over 1 cup of sauce.

I used crimini mushrooms because they were on sale, but you can use whatever type you prefer

Use oil-free tahini. (Tahini is crushed seeds and not an oil, but you do not want tahini with oil added to the paste.)

You can find sesame flavor concentrate online (not an oil, but flavor extract specifically). Make sure you select one that can be heated and not lose its flavor (extract vs concentrate). This is an optional ingredient and not necessary, but you could add if desired. Amount will depend on what you purchase, so start with a little and add to taste.

I usually make a double or triple batch and freeze a portion for later.

Nutrition Facts

Vegan Mushroom "Oyster" Sauce

Serving Size

 

1 Tbsp

Amount per Serving

Calories

23

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Cholesterol

 

1

mg

0

%

Sodium

 

176

mg

8

%

Potassium

 

63

mg

2

%

Carbohydrates

 

2

g

1

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

1

g

2

%

Vitamin A

 

9

IU

0

%

Vitamin C

 

1

mg

1

%

Calcium

 

7

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe? Customized it?Let us know how it was in the comments!

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.

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• Author
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Jen deHaan

Owner at Plant Based Recipe

Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.

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