* Exported from MasterCook *
Soy-Free Gluten-Free Soy Sauce
Recipe By :World Vegan Feast by Bryanna Clark Grogan, Vegan Heritage Press, 2011
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 15%)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Marmite yeast extract spread -- or other yeast extract
2 Tablespoons salt
1 1/2 cups hot water -- vegetarian broth, or mushroom soaking water
2 Tablespoons soy-free vegan gravy browner -- such as Kitchen Bouquet
Combine the Marmite and salt in 1 cup of hot water, stirring until
dissolved and well blended. Mix in the remaining 1/2 cup of water,
stirring until dissolved and well blended. Mix in the remaining 1/2 cup of
water and the gravy browner. Store the mixture in an airtight container in
the refrigerator, where it will keep for several weeks.
Makes 1 3/4 cups
Note: To replace some of the complex qualities that a good fermented soy
sauce or tamari supplies, try adding some wine, broth and/or mushroom
broth or concentrate to your dish, in addition to using this soy-free
sauce.
AuthorNote: This excellent gluten-free, soy-free alternative to soy sauce
or tamari (or even Worcestershire sauce) is from "World Vegan Feast" by
Bryanna Clark Grogan (used with permission)
Cuisine:
"Asian"
Source:
"Fresh From the Vegan Slow Cooker by Robin Robertson, 2012"
S(Formatted by Chupa Babi):
"May 2013"
Yield:
"1 3/4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 14 Calories; trace Fat (10.1%
calories from fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber;
trace Cholesterol; 2426mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 26308
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