Vegan Fish Sauce - 3 versions

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VietNamese food shops sell a vegan fish sauce. You may also thin down

VietNamese mushroom soy and add some seaweed sprinkles (powdered

kelp). Or you could try one of these recipes.

 

 

* Exported from MasterCook *

 

FatFree Fish Sauce Substitute - Vegan

 

Recipe By :Jonathan Kandell

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 Tbsp Chinese fermented black soybeans*

1/4 cup soy sauce

1 tsp sherry

1 Tbsp miso -- (1 to 2)

 

Combine soy sauce and sherry in a small bowl. Optionally rinse off

salt from the beans. If you have a garlic press, press beans

directlyinto soy sauce mixture otherwise just put beans in the

sauce. Letthis sit for at least 10 minutes so that beans get all

soft. Mash

together and add miso. When ready to use, strain out solids. I'm not

sure if letting the mixture sit longer deepens the flavor but it

probably does.

 

*The fermented black soybeans can be found in and Asian market. They

are not the same as the black beans you would use in a black bean

soup. These are coated with a white salty layer and I bought them in

a bag from the nuts/spices section of the store.

 

kwvegan vegan

 

This sauce has a salty fermented flavor that seems to me to be an

improvement over using soy sauce as a direct replacement for fish

sauce in Asian recipes. It was originally submitted to

rec.food.cooking by jkandell (Jonathan

Kandell). I've rewritten the instructions to make them a bit more

clear.

 

Source:

" Jayne Spielman for fatfree.com "

S(Formatted by Chupa):

" 03.03.05 "

 

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Per Serving (excluding unknown items): 80 Calories; 1g Fat (12.7%

calories from fat); 6g Protein; 11g Carbohydrate; 2g Dietary Fiber;

0mg Cholesterol; 4742mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean

Meat; 1 1/2 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0

 

 

* Exported from MasterCook *

 

Mary's Mock Fish Sauce – Vegan

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 Tb sugar

2 Tbs soy sauce (Vietnamese if possible)

2 Tbs water

1 Tb roasted peanuts

1 tsp kelp powder or kombu powder (if available)

1 fresh hot chili pepper -- seeds removed

(optional)

 

Put all in blender. Blend until smooth. Thin with water to soy sauce

consistency. Store in fridge.

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Source:

" Mary D. for vegsource.com "

S(Formatted by Chupa):

" 03.03.05 "

 

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- -

 

Per Serving (excluding unknown items): 774 Calories; 0g Fat (0.0%

calories from fat); 0g Protein; 200g Carbohydrate; 0g Dietary Fiber;

0mg Cholesterol; 3mg Sodium. Exchanges: 13 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Moosewood Vegan Fish Sauce Substitute

 

Recipe By :Sundays at Moosewood Cookbook

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Make a strong vegetable stock that is heavy on onions and black

peppercorns. For each 2 tablespoons of fish sauce called for,

sustitute 2 tablespoons of the stock plus 1/2 to 1 teaspoon of salt.

If substituting for shrimp paste, use the full teaspoon of salt.

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Source:

" merde.org "

S(Formatted by Chupa):

" 03.03.05 "

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0%

calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber;

0mg Cholesterol; 0mg Sodium. Exchanges: .

 

 

Nutr. Assoc. :