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.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: DIY, Ingredients
Cuisine: Asian, Fusion
Keyword: chili garlic sauce, five spice powder, ginger, maple syrup, miso, mushrooms, tahini, tamari, white miso
Servings: 16Servings
Calories: 23kcal
Author: Jen deHaan
Ingredients
1.5cupsmushroomsSliced. Use fresh or rehydrate dried mushrooms.
1cupvegetable brothUse mushroom broth and low or no sodium broth if available.
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 preferUse 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.