Short is usually good. Sweet is always good. So I’m going to do my darndest to keep this post as short and sweet as possible.
This is namely due to the absence of inspiring, artistic, foodpornographic pictures. As it turns out, sauce is not terribly exciting to photograph, especially when you made it on a bit of a whim and don’t have anything on hand to drizzle it over or dip it in. In this case, you might find yourself standing in front of a window struggling to hold a mason jar of brownish liquid at an angle that looks appetizing.
One of the most annoying things about going soy-free is finding ways to mimic the umami flavor that only ingredients like tamari and miso can provide. Enter soyless sauce — a soy-free, gluten-free, passable alternative to soy sauce, made with ingredients that you most likely have sitting in your pantry right now. Don’t you want your very own jar of brackish brew to hold up in front of a window?
Okay, so the main reason I felt compelled to share what would otherwise seem to be an altogether unremarkable recipe is because it’s a rather pivotal ingredient in some recipes I plan to debut over the next few weeks. This way, I can simply link back here rather than writing out instructions on how to make it every single time it’s called for in a recipe.
Also, check out that awesome thumb. So opposable!
This recipe is adapted and veganized from one I found on Allrecipes. It tastes close enough to the real thing that it’s more than palatable in stir-fries and sauces, though I wouldn’t necessarily recommend it for dipping sushi!
1 1/2 c vegetable broth *
4 tsp balsamic vinegar
2 tsp molasses
1/4 tsp ground ginger
pinch black pepper
pinch garlic powder
1-2 tsp salt, to taste
1. In a small saucepan over medium heat, stir together all ingredients before bringing to a gentle boil.
2. Boil for 15-20 minutes, or until the liquid has reduced by about 1/2. Remove from heat and adjust seasoning to taste.
* Many brands of vegetable broth contain soy, so be sure to check the ingredients list first!