Non Soy Soy Sauce Replacement For Cooking Recipes
SOY SAUCE SUBSTITUTE
Allergic to soy or wheat? Here is a great substitute for soy sauce.
Provided by John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 32
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, stir together the beef bouillon, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.
Nutrition Facts : Calories 4.2 calories, Carbohydrate 0.7 g, Cholesterol 0.1 mg, Fat 0.1 g, Protein 0.2 g, Sodium 166.2 mg, Sugar 0.5 g
NON SOY SOY SAUCE REPLACEMENT FOR COOKING
Non Soy Soy Sauce Replacement for Cooking Bryanna Grogan developed this to sub for soy sauce for those allergic to soy. It can be used in place of tamari also.
Provided by That is Dr House to
Categories Sauces
Time 3m
Yield 15 tbsp, 15 serving(s)
Number Of Ingredients 4
Steps:
- The yeast extract can be Marmite or similar. The mushroom soaking liquid is suppose to be just that and not have a comma.
- Simply mix.
- Sub 1 tbsp for soy sauce.
- If you want a more complex flavor add wine, broth or mushroom concentrate to the dish in addition to this recipe.
Nutrition Facts : Sodium 465.3
HOMEMADE SOY SAUCE - NO SOY
Make and share this Homemade Soy Sauce - No Soy recipe from Food.com.
Provided by sheepdoc
Categories Low Protein
Time 5m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Boil water.
- Stir in rest of ingredients. Note: Don't substitute anything for the sesame oil.
- Store in fridge.
Nutrition Facts : Calories 57, Fat 2.3, SaturatedFat 0.3, Sodium 87, Carbohydrate 8, Fiber 0.1, Sugar 5.8, Protein 0.1
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WHAT’S THE BEST SUBSTITUTE FOR SOY SAUCE? HERE ARE 10
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- Tamari. If you’re not dealing with a soy allergy or monitoring your sodium intake, tamari is the closest in taste to soy sauce. That’s because it’s also made from soybeans and brewed in a similar way, but it doesn’t contain wheat, so it’s gluten-free.
- Worcestershire sauce. Another fermented sauce, this British condiment usually contains a blend of malt vinegar, anchovies, spices, sugar, salt, garlic, onions, tamarind extract and molasses.
- Coconut aminos. A sauce made from fermented coconut sap, coconut aminos has an umami flavor profile that’s similar to soy sauce. It’s a little bit sweeter, but it’s also lower in sodium (about 90 milligrams per teaspoon compared to 290 milligrams in soy sauce) and gluten-free.
- Liquid aminos. Liquid aminos (such as Bragg) is a liquid protein concentrate that’s made from soybeans but not fermented. Like coconut aminos, it’s gluten-free, but it does contain soy and has a similar sodium content.
- Dried mushrooms. If you need a substitute for soy sauce that’s gluten- and soy-free and low in sodium, dried shiitake mushrooms can work in a pinch. Rehydrate the mushrooms in water, then use that soaking liquid in place of the soy sauce.
- Fish sauce. This flavorful condiment is made from fish or krill that’s fermented in salt for up to two years. Fish sauce has a savory, umami quality like soy sauce, but you probably won’t want to substitute it in equal amounts, since it’s more pungent than shoyu.
- Miso paste. Like soy sauce, miso paste is a fermented ingredient made from soybeans, salt and kōji (although there are many varieties made with other grains like barley or rice).
- Maggi seasoning. Maggi sauce is a Swiss condiment made from fermented wheat proteins, which means it has a ton of savory umami flavor. (It’s almost like a liquid version of Vegemite.)
- Anchovies. Swapping anchovies for soy sauce won’t work in every recipe, we’ll admit. But the tiny, chef-approved tinned fishes can add a punch of savory flavor, and they really don’t taste fishy—promise.
- Salt. Just like salt, soy sauce is a seasoning for food. And while its flavor is much more complex than plain old Diamond Crystal (our preferred brand of kosher salt), you can use salt as a substitute in a pinch.
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