Vegan Oyster Sauce

Upgrade your savory stir-fries with this dark and delicious sauce! There's no need for any oysters to be involved in this mushroom-based, Asian-inspired condiment. In less than 10 minutes, you'll have an incredibly rich sauce that adds a fantastic flavor to almost any dish!

Course Sauce

Cuisine asian

Keyword vegan oyster sauce

Prep Time 5

Cook Time 1

Total Time 6

Servings Cups

Calories 381kcal

Author Gina House | World of Vegan

Ingredients

2 tablespoons cornstarch or arrowroot powder
¾ cup hot water
2 teaspoons dried shiitake mushroom powder
½ cup maple syrup
½ cup soy sauce
¼ teaspoon garlic powder or to taste

Instructions

Mix half of the water to the cornstarch in a small bowl. Whisk well. Set aside.
In a small pan, add the maple syrup and mushroom powder. Mix together well.
Then, add the remaining water and soy sauce to the maple syrup and mushroom blend. Stir. Bring to a simmer over medium high heat.
Once the mixture is simmering, add the cornstarch and water mixture and stir frequently until the sauce is thick and rich. This should only take a minute or two.
Take the pan off of the heat and allow to cool before storing in a glass jar with lid. This sauce should stay fresh for 7-10 days in the fridge.

Notes

Swap the Sweeteners - Maple syrup gives this recipe a darker color and more depth of flavor. But, if you've run out of maple syrup, feel free to use around ¾ cup of cane sugar or ½ cup of packed brown sugar instead.
Make Your Own Shiitake Mushroom Powder - If you'd rather use dried mushrooms for this recipe, choose about 1½ cups and place in small batches into a spice grinder or mini high-speed blender. Use 2 tsp of the powder in this recipe. Store the rest in a cool, dry place or freeze until needed.
Too Thin or Too Thick? - If the sauce is too thick, add a tablespoon or two of water to thin it out. If the consistency is too thin, add another ½ tsp of cornstarch and bring to a simmer before letting it cool.

Nutrition