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?
Just found this recipe! Can’t wait to try it!