Homemade Vegan Oyster Sauce

Homemade Vegan Oyster Sauce

Oyster sauce is an ingredient which we have been using in our dishes for a long time. Somehow logical, it is but as a flavor enhancer fixed component in the Asian, especially in the Chinese cuisine. The original sauce is made by boiling the oysters in water and then adding other ingredients to make the sauce. But what to do if you are vegetarian or vegan? We have tried a lot and of course there are now also some alternatives on the market. But in the end we were not really satisfied with anything. Until now!

Finally: Vegan Oyster Sauce

The main ingredient of our sauce is dried shiitake mushrooms. These already provide a gigantic flavor, which is now complemented by other ingredients. And these are just a handful of ingredients with which you can soon make a delicious alternative to the classic oyster sauce. Our sauce is definitely a very tasty alternative to the original.


gluten free meat lactose free

50 g dried shiitake mushrooms
2 tbs peanut oil
2 garlic cloces, finely minced
1 tsp ginger , finely grated
1 tbs soy sauce
2 tbs dark soy sauce
1 tsp agave syrup
¼ tsp five spice powder
2 tbs sesame oil , toasted

First, rinse shiitake mushrooms, put them in a bowl and pour hot water over them. Soak mushrooms for 30 minutes to 1 hour. When you press the caps with your fingers and no longer feel any hard spots, the mushrooms have soaked long enough.

Pour soaking water into another bowl and catch mushrooms in a sieve. The liquid will be used immediately. Then cut the mushrooms into thin strips.

Now heat peanut oil in a pan over medium heat until warm. Add shiitake mushrooms to the pan and fry them for 3-5 minutes. Now add ginger and garlic and fry everything for another minute.

Use soaking water

Take a food processor and puree sautéed mushrooms together with 200 ml of the soaking water to a paste. Pour this back into the pan.

Put soy sauce, dark soy sauce, agave syrup and five-spice powder in a small bowl and mix everything together. Then add this to the mushroom paste in the pan. Simmer everything on low until the sauce has a creamy consistency.

Remove the pan from the heat and stir in the sesame oil well. Pour sauce into a large bowl to cool. After the oyster sauce has cooled completely, transfer to a clean canning jar. The sauce will keep for about a week in the refrigerator or a month in the freezer.

What do you think?

We are interested in your opinion. Have you tried this recipe? Let us know how you liked it. Make a comment, rate it or post your own photo with #lovefoodasia on Instagram. Thanks for your support!

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