My neighbor can’t eat shellfish, but she’s not selfish. I can’t eat wheat, but I won’t be beat! Now we can both enjoy sticky, thicky oyster sauce and all of the dishes it belongs in without the worry – and so can my plant-based buddies. Because we’re going to use shiitakes, one of the highest protein and nutritious mushrooms that exists.
This recipe is my super-quick and easy blender version. It will take you a few minutes to throw everything in, and then whiz, whir, pop and you’re done. As in pop the top off the blender – AFTER you’ve turned it off. If that weren’t awesome enough, you’re also getting a sauce free of MSG and all of those crazy E-numbers that are being banned left, right, and center for their carcinogenic properties!
- 4oz mushrooms
- ½ T sesame oil
- ½ T vegetable oil – safflower, avocado, whatever
- 2 T coco sugar
- ½ T agar powder or 2 T ground flax or chia seed
- 3 T tamari
- ½ Tablespoon of blackstrap molasses
- Stick everything in a blender and blend until smooth!
Check out my next post for an aaaaah-mazing recipe to use it in. Pak Boong Fai Deng – Morning Glory (or any greens you want, really) in FLAMES!
What do you think of all the preservatives used in most prepackaged sauces?