vegan oyster sauceI have loved oyster sauce not just for Asian stir-fry but also as an ingredients in burgers, meat balls and simple just over steamed veggies.

So I started a quest to find a good vegan oyster sauce, not an easy task, in fact it was impossible, I visited the health stores here and all the sauces contained  MSG, High Fructose Corn Syrup, artificial coloring/flavoring and other non-natural stuff.

What’s a wise woman to do? experiment making her own… and here is what I came up with and it was a success, I will make it again. One thing though, it will last in the fridge for only 5 days – you might want to try to freeze it – not sure about the outcome though.

Vegan Oyster Sauce

1 teaspoon = 5 ml - 1 Tablespoon = 15 ml

10 minPrep Time

10 minCook Time

20 minTotal Time

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  • 30 g/1 oz dried shiitake
  • 2 Tablespoon (toasted) sesame oil
  • 1/2 teaspoon fresh ginger, finely chopped
  • 2 Tablespoon grain/gluten free organic soy sauce
  • 1/2 teaspoon agave nectar


  1. Soak shiitake in hot water for at least 30 minutes.
  2. Drain and slice shiitake and save 2.3 dl / 1 cup of the soaking liquid.
  3. Add sesame oil to a frying pan and saute the shiitake and ginger over medium heat until aromatic smell, about 4-5 minutes. Stir often.
  4. Mix shiitake and ginger with 2.5 dl/1 cup of soaking water in a food processor and puree until smooth.
  5. Add sauce back to your frying pan and stir in soy sauce and agave nectar.
  6. Simmer for about 5-7 minutes, let sauce cool and transfer to an airtight container and keep refrigerated.
  7. Keeps max. 5 days in the fridge.
Cuisine: Vegan - Chinese | Recipe Type: Sauce

Image courtesy of Naotake Murayama

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