Cookbook:Fish Sauce (Vegan)

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Fish Sauce (Vegan)
CategoryVegan recipes
Yield3 cups
Time1–1½ hours

Cookbook | Ingredients | Recipes | Basic Foodstuffs | Vegan Substitutions

This vegan fish sauce imitation is intended to mimic the umami flavor of the original, which is derived from anchovies.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Place the seaweed in a pot and add 4 cups of water.
  2. Bring to a boil, then turn down the heat to keep it bubbling along.
  3. Cook for 20 minutes.
  4. Add the rest of the ingredients and enough water to make about 6 cups total in the pot.
  5. Bring back to a boil, then boil fairly high for at least ½ hour.
  6. At that point, begin to taste (just a little, though—it's strong).
  7. When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready.
  8. Strain through fine mesh or a coffee filter and allow to cool.