Love Asian food? Here's a vegan substitute for a key ingredient

Enjoy the tasty flavor of these 3 alternatives to replace fish sauce and still enjoy a great dish.

Fish sauce is a popular ingredient made from salted anchovies or other fish that have been fermented for up to 2 years.

Fish sauce is mostly used in Southeast Asia because it lends its rich, savory, earthy, and umami flavor to many dishes, including pad thai, pho, green papaya salad, and stir-fries.

Umami — also known as the fifth taste — is a Japanese term that translates to “pleasant savory taste.” The term comes from three Unami substances commonly found in plant and animal proteins, and fish sauce is rich in them.

But, can you find vegan alternatives to this sauce? Of course you can! so here you have 3 tasty vegan alternatives.

These three ingredients are the perfect vegan swap!

1. Soy sauce

Soy sauce, which is made from fermented soybeans, water, salt, and wheat, is a great vegan alternative to fish sauce. Due to the amino acids in soybeans, soy sauce has a rich umami flavor with a hint of sweetness. You and your family will definitely enjoy it. 

2. Tamari

This one is a type of soy sauce, but it’s different from regular soy sauce because it contains little to no wheat, so it’s a good gluten-free option. Tamari is processed differently than traditional soy sauce using different ingredients. These include water, salt, and miso paste containing soybeans. It may also include a type of brine called moromi, as well as a type of fungus called koji. Tamari has a richer, stronger, and less salty umami flavor than soy sauce due to its higher soybean protein content.

Vegan options will add a unique taste to your dishes.

3-Coconut aminos

Coconut aminos, which are derived from fermented coconut sap, are easy to add to most dishes. They’re rich in umami flavor, have a dark color, and are slightly sweeter than soy and fish sauce and, of course, they will light up any dish you make.

They’re also lower in sodium. The fish sauce contains a wide range of sodium at 320–600 mg per teaspoon (5 mL), while the same amount of coconut aminos contains around 90–130 mg.
Plus, coconut aminos are soy-, wheat-, and gluten-free!
 

Peter O Brien

Peter started out his professional life as a restaurant critic but ended up moving to the kitchen, realizing that his passion didn’t only lie in tasting the food, but MAKING it. Follow his delicious recipes, as well as useful articles about the many benefits healthy and delicious food will bring to your life.+ info

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