Simple Vegan Fish Sauce (Vegetarian Fish Sauce) | Food By Maria Recipes

Vegan Meals

Vegan Fish Sauce

Prep

5 minutes

Cook

20 minutes

Yield

1 Jar

Fish sauce is one of the key ingredients in a lot of Asian cuisines, which makes it hard for people like myself that are plant-based (or vegetarian) to enjoy the delicious flavors of Asian cuisine. The good news is, I have a solution for you to be able to make a vegan-inspired fish sauce substitute right at home. 

Little bowls of Vegan Fish Sauce next to ingredients for spring roll bowl.

Why you’ll love this vegan fish sauce: 

  • Quick: This sauce will only take 5-minutes to make 
  • Long-lasting: You can store this sauce in your fridge for up to a month 
  • Flavorful: Fish sauce adds a lot of flavor to Asian food, this vegetarian fish sauce does not fall short
  • Versatile: Throw it in recipes, use it on its own, make it into dips, you do you!

Ingredient Notes: 

Dulse or Wakame: The seaweed is what will give you that “fish” taste you want in a vegan fish sauce substitute. Wakame is high-protein, high in calcium, and has iron and vitamin C in it. Dulse, another kind of seaweed, is a red sea plant and is also rich in iron as well as protein, and vitamin A. That’s right, this fish sauce substitute is nutrient-rich!

White Miso: Rich in essential minerals and a good source of B, E, and K vitamins, plus folic acid. Miso is seriously magical. It also adds a ton of flavor, and as a fermented food, it is great for your gut!

Coconut Aminos: Coconut aminos is the plant-based version of soy sauce, and it’s healthier too! It’s similar in color and consistency so it makes a great soy sauce swap as it also has that salty and savory taste to it.

Vegan fish sauce in little bowls with fresh peppers on top

How do you make Vegan Fish Sauce?

My alternative and secret weapon? Seaweed!! The powerful seaweed mixed with the nutty/earthy flavor of wild dehydrated mushrooms really add the flavor that you may get in non-vegan alternatives that are often in Vietnamese or other Asian dishes. Here’s how you make this vegan fish sauce: 

1. To a medium-sized saucepan, add the water, seaweed of choice, dried shiitake mushrooms, and sea salt. Bring the mixture to a boil, cover, reduce heat to low, and simmer for 20 minutes will lid off.
Remove the mixture from heat. Pour it through a strainer (fine-mesh) into a bowl. Be sure to lightly press on the mushrooms and dulse with a spoon to get all that flavorful liquid.

2. To this bowl, miso and coconut aminos. Taste test and add ingredients as needed.

Fish sauce substitute in small bowls

Expert Tips & FAQ: 

Storage: Store in a sealed jar container in the refrigerator for up to 1 month.  Make sure you give it a good shake before using it. What I like to do is make a batch of Vegan Fish Sauce and keep it in a sealed container in my fridge. I use it on dishes like salads or bowls I make. 

Salt: Adding more salt will make it saltier.  Miso will add umami.  Coconut aminos will add a full-bodied flavor.

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Vegan fish sauce in little bowls with fresh peppers on top

Vegan Fish Sauce

  • Author: Maria Koutsogiannis
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 1 Jar 1x
  • Category: Vegan Sauce
  • Cuisine: Asian-Inspired
  • Diet: Vegan

Description

This simple vegan fish sauce is vegan and vegetarian friendly and the perfect alternative when seeking “fish” sauce for Asian-inspired meals.


Ingredients

Scale

2 cups of water

1/3 cup dulse or wakame

1/3 cup dried shiitake mushrooms

2 tsp sea salt – good quality 

2 tsp white miso

2 tbsp. coconut aminos – I used Bragg Brands


Instructions

To a medium-sized saucepan, add the water, seaweed of choice, dried shiitake mushrooms, and sea salt. Bring the mixture to a boil, cover, reduce heat to low, and simmer for 20 minutes will lid off.
Remove the mixture from heat. Pour it through a strainer (fine-mesh) into a bowl. Be sure to lightly press on the mushrooms and dulse with a spoon to get all that flavourful liquid.

To this bowl, miso and coconut amonis . Taste test and add ingredients as needed.


Notes

Storage: Store in a sealed jar container in the refrigerator for up to 1 month.  Make sure you give it a good shake before using it.

Salt: Adding more salt will make it saltier.

Miso: I suggest using white in this recipe but if you don’t have access to white miso then any miso will do. The more miso the more umami the sauce will have.

Coconut aminos: if you do not have coconut aminos, is Tamari for a GF option or Soy sauce.  This ingredient will add a full-bodied flavour.

Keywords: fish sauce, fish sauce substitute, vegan

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