If you don't have either, you can mix together 1 - 2
tablespoons soy sauce with a teaspoon of sugar, and use that.
Note: If you're looking for a substitute for the Thai Golden Mountain seasoning sauce, you can make your own by combining 2
tablespoons soy sauce with 2 tablespoons beef stock and 1/4 teaspoon sugar.
Not exact matches
1/4 cup fresh lime juice 3
tablespoons creamy peanut butter 3
tablespoons low sodium
soy sauce 3
tablespoons honey 1
tablespoon chili paste
with garlic (available in the Asian aisle).
Crispy Bottom Peanut Butter Pie
with Chocolate Fudge
Sauce Serves 8 3
tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2
tablespoons fresh lemon juice 1/4 cup
soy creamer or
soy milk 1 teaspoon pure vanilla extract Chocolate Fudge
Sauce (recipe follows)
Made this
with a honey ginger glaze: 1
tablespoon each
soy sauce, honey, melted butter and grated ginger, 1/2
tablespoon each olive oil and toasted sesame oil and 1large clove of minced garlic.
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top
with lots of paper towels, and then top
with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu
with 1 1/2
tablespoons of coconut aminos (or
soy sauce or tamari) along
with 1
tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2
tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.
Carrot Ginger Soup
with Coconut 7 oz Medium Tofu 1/2 teaspoon of sesame oil 2
tablespoons of tamari /
soy sauce 1 handful fresh snow peas 1 pinch of black sesame seeds
In a large skillet, sauté the Beefy Crumble
with the
soy sauce and remaining 2
tablespoons of grapeseed oil.
SESAME GARLIC
SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big d
SAUCE INGREDIENTS: 1/4 cup gluten - free tamari
soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big d
sauce 2 1/2
tablespoons maple syrup / coconut nectar 2 1/2
tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one
with chilies) 1 clove of garlic, finely grated
with a Microplane grater 2
tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2
tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
12 dried cayenne peppers, seeded and crushed 1/4 cup rice wine 1
tablespoon vegetable oil 2 teaspoons granulated sugar 1 teaspoon
soy sauce 4 thin slices fresh ginger 4 diagonal - cut thin slices green onion 1 clove garlic, minced 1/4 teaspoon cornstarch mixed
with 1/2 teaspoon cold water Dash of dark
soy sauce
I made mine
with 5
tablespoons soy yogurt, 1/2 teaspoon white wine vinegar, 1/2 teaspoon
soy sauce, 1/2 teaspoon lemon juice and 1/4 teaspoon salt.
In a small bowl combine 5
tablespoons of the tempeh simmering liquid
with the
soy sauce and a drop or two of liquid smoke.
1 1/2
tablespoon hoisin
sauce (preferably Koon Chun) 1
tablespoon soy sauce 1
tablespoon crushed salted roasted peanuts (smashed
with side of chef's knife) 1 1/2 teaspoons ketchup 1 teaspoon unseasoned rice vinegar 1/4 teaspoon sriracha chile garlic
sauce 1
tablespoon water
Marinated tofu 1 pound extra firm tofu, cubed 1
tablespoon cilantro, chopped 3 1/2
tablespoons low - sodium
soy sauce 3
tablespoons rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black pepper 1/2
tablespoon maple or agave syrup 1
tablespoon molasses 1
tablespoon green onion, chopped Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic
sauce 1/2 cup green onion, chopped Combine the marinade ingredients
with the tofu in a zip - top plastic bag or glass dish.
Whisk tahini, vinegar,
soy sauce, sesame oil, sugar, and 2 - 3
tablespoons chili oil (depending on desired heat) in a large bowl; season
with salt.
This recipe uses Baron's Caribbean Marinade (hot or mild) A great vegetarian dish
with a bold taste Ingredients 14 oz extra firm tofu 1 1/2 cups Baron's International Kitchen Caribbean Marinade (mild or hot jerk
sauce) 8 oz fresh sweet onions 2 1/2
tablespoons fresh chopped garlic 2
tablespoons fresh ginger, grated 1/3 cup fresh lime juice 3/4 teaspoon fresh lemon zest 2
tablespoons soy sauce 2
tablespoons olive oil 3
tablespoons pure maple syrup 1
tablespoon dried thyme 2 teaspoons allspice 1 teaspoon nutmeg Preparation Drain the tofu and slice it into thick slabs (approximately 1/2 inch thick).
One 18 - ounce tube polenta 1 1/2
tablespoons olive oil 1
tablespoon reduced - sodium
soy sauce 1 pound seitan, cut into bite - sized pieces or strips 4 large or 6 medium stalks bok choy
with leaves, sliced crosswise 5 to 6 ounces fresh baby spinach 4 scallions, green and white parts, sliced 1
tablespoon balsamic vinegar, or more to taste 1/4 cup sliced oil - cured sun - dried tomatoes, optional Salt and ground pepper to taste
1 1⁄2 pounds eggplant Salt 1 cup short - grain brown rice 1 bunch scallions,
with a lot of the greens remaining 4 to 6
tablespoons vegetable oil 1
tablespoon minced ginger 1⁄3 cup any miso 2 teaspoons sesame oil Black pepper
Soy sauce, for serving
Add the remaining 2
tablespoons soy sauce, along
with the mirin, sugar, salt, and red pepper flakes, stirring to mix well.
Grilled salmon or trout
with umami relish * (Brush olive oil on the skin - side of two salmon or rainbow trout filets; grill skin - side down until almost cooked through and then brush
with a relish made from 1/4 freshly grated parmesan cheese, 1
tablespoon tomato paste or ketchup, 2 teaspoons finely chopped anchovies, 1
tablespoon soy sauce or tamari and 2
tablespoons extra virgin olive oil.
Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2
tablespoons tamari or
soy sauce 1 bunch broccoli,
with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2
tablespoons fresh lemon juice 1
tablespoon tamari or
soy sauce 1
tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
1/4 cup quinoa 1/2 cup water One 15 - ounce can kidney beans, drained and rinsed 2
tablespoons barbecue
sauce 2
tablespoons ketchup 2
tablespoons low - sodium
soy sauce 1
tablespoon yellow mustard 1 teaspoon onion powder (granulated) 1 teaspoon garlic powder (granulated) 1
tablespoon Italian seasoning 1/2 teaspoon paprika 1/3 cup vital wheat gluten In a small saucepan, combine the quinoa
with 1/2 cup of water, cover, and bring to a boil.
Red Rice and Broccoli Salad
with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2
tablespoons tamari or
soy sauce 1 bunch broccoli,
with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2
tablespoons fresh lemon juice 1
tablespoon tamari or
soy sauce 1
tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
Hoisin
sauce 1/2 cup reduced - sodium
soy sauce 1/2 cup mashed, cooked sweet potato or canned pumpkin purée 1/4 cup black bean
sauce with garlic 2 to 3
tablespoons molasses 1 to 3
tablespoons dark brown sugar 2 teaspoons red wine vinegar 2 teaspoons toasted (dark) sesame oil 1 teaspoon Chinese chili paste (or to taste) 1 to 2
tablespoons water, or as needed (optional)
Vegetarian Mushroom Soup
with Greens Recipe 1
tablespoon olive oil 1 large onion, chopped 1 package (10 ounces) fresh crimini mushrooms, sliced 1 jalapeno chile pepper, seeded and finely chopped 3 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes or yams, peeled and cut into 1 - inch chunks 1 - inch piece fresh ginger, peeled and cut into matchstick pieces 1 teaspoon fine sea salt 1 to 2
tablespoons tamari (
soy sauce) 2 to 3 handfuls baby hearty greens (such as Power Greens
with kale, spinach and chard) Sambal oelek chili
sauce
If you are only making a few chops, start
with a few
tablespoons of
soy sauce and sugar and go from there.
* 2 large onions, peeled and sliced * one 4 1/2 pound brisket, preferably local and grass - fed * 1/4 cup apple cider vinegar * 1/4 cup wheat - free tamari or
soy sauce * 1/4 cup Worcestershire
sauce (I used Annie's brand which is all natural / vegan) * 1/4 cup strong black coffee (I mixed 1 teaspoon organic freeze - dried coffee
with 1/4 cup water) * 1/4 cup all natural barbeque
sauce * 3
tablespoons pure maple syrup * 3
tablespoons favorite hot
sauce
Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger
with the juice 2 long green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (about 1 packed cup), stems discarded 1 large handful of fresh mint leaves 1 large handful of fresh basil leaves (rough chop) 1 - 2
tablespoons soy sauce or Thai fish
sauce (to taste) 2
tablespoons freshly squeezed lime juice (2 limes) 1
tablespoon brown sugar or palm sugar
Wild Rice Salad
with Broccoli Recipe 2 cups cooked wild rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2
tablespoons extra virgin olive oil 2
tablespoons orange juice 1
tablespoon sherry vinegar 1
tablespoon tamari or
soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black pepper
I used 2 cups stock
with 4 cups of water, and added a
tablespoon of
soy sauce per another reviewer's recommendation.
250 puy or beluga lentils 1
tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste
with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1
tablespoon tahini 1
tablespoons honey or agave syrup juice of 1 lime 3
tablespoons soy sauce 2
tablespoons extra virgin olive oil salt and pepper simple yogurt
sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4
tablespoons rice vinegar to serve: fresh coriander hot
sauce, like sriracha cooked brown rice or other whole grain lime wedges
Toss 3/4 cup Silver Swan
soy sauce (or any kind, but this was what my family uses — it's made in the Philippines — and it adds a slightly sweeter flavor), 1 cup rice vinegar, 15 garlic cloves, 2
tablespoons black peppercorns, 3 bay leaves, 3 Thai chiles (more or less depending on your heat sensitivity), 2
tablespoons palm sugar (if you can't find it at the store, sugar in the raw will work), and a 2 - inch piece of ginger
with 8 chicken drumsticks in a plastic bag and marinate — no bowl or pan washing required.
Whisk tahini, vinegar,
soy sauce, sesame oil, sugar, and 2 — 3
tablespoons chili oil (depending on desired heat) in a large bowl; season
with salt.
Easy Vegan Lentil Soup Recipe
with Sweet Potatoes 1 cup French green lentils 2
tablespoons olive oil 1 medium onion, chopped 1 serrano or jalapeno chile pepper, seeded and chopped 2 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes, peeled and cut into chunks 2 teaspoons kosher salt or fine sea salt 3 teaspoons smoked paprika or bittersweet paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 1 can (14.5 ounces) organic fire roasted diced tomatoes (I used Muir Glen) 1
tablespoon tamari (gluten free
soy sauce)
Asparagus
with Sesame Citrus Dressing 1 pound fresh asparagus 2 teaspoons organic safflower oil 1/8 teaspoon fine sea salt Freshly ground black pepper 2
tablespoons fresh tangerine or orange juice 1 teaspoon tamari or
soy sauce 1 teaspoon toasted sesame oil 1/2 teaspoon pure maple syrup 1 teaspoon toasted sesame seeds or gomasio
Easy Vegetarian Stuffed Peppers
with Rice and Mushrooms Recipe 1
tablespoon olive oil 1/2 cup chopped onion 1 package (8 ounces) fresh crimini mushrooms, coarsely chopped 2 cloves garlic, finely chopped 1 cup cooked brown or white rice 1
tablespoon tamari (
soy sauce) 1/4 teaspoon dried thyme leaves fine sea salt and freshly ground black pepper 2 medium red, green or yellow bell peppers (about 6 ounces each) 1/4 cup shredded Colby - Jack cheese
Roasted Eggplant
with Tomatoes 1 medium fresh eggplant (about 1 to 1 1/4 pounds), cut into 1 - inch cubes 2
tablespoons olive oil 1/4 teaspoon fine sea salt Freshly ground black pepper 1 cup cherry or grape tomatoes, halved 1
tablespoon fresh tangerine or orange juice 2 teaspoons tamari or
soy sauce 1 teaspoon toasted sesame oil 1 teaspoon pure maple syrup 8 large fresh basil leaves, thinly sliced
1 whole chicken 2
Tablespoons soy sauce 2
Tablespoons honey 1
Tablespoon Sichuan peppercorns, ground 1 teaspoon toasted sesame oil 1
Tablespoon neutral oil
with high smoke point
Vegetarian Lentil Soup
with Rainbow Chard 2
tablespoons olive oil 1 medium onion, chopped 8 ounces white or cremini mushrooms, sliced 1 clove garlic, finely chopped 6 cups water 1 cup dry brown lentils, rinsed and drained 1 1/2 teaspoons fine sea salt 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme Dash cayenne pepper 1 bunch fresh rainbow Swiss chard 1 cup chopped fresh tomato 1
tablespoon fresh lemon juice 1
tablespoon tamari or
soy sauce
In a separate bowl, create a roux by whisking together the flour
with the remaining two
tablespoons of olive oil, the nutritional yeast, and
soy sauce.
5 Taste and adjust seasoning by adding a bit more
soy sauce and Sriracha, sprinkle
with the remaining 1
tablespoon of sliced onions and drizzle
with the sesame oil and serve.
3 large avocados — halved, seed removed, scooped out and rinsed
with water 2
tablespoons rice vinegar 1
tablespoon soy sauce 2 teaspoons toasted Asian sesame oil 1 teaspoon wasabi paste 1 cup green onions — thinly sliced 1 cup jicama — peeled and diced small 1/2 cup cilantro leaves — chopped To season — Kosher or sea salt & ground black pepper
Try It Season your supper
with low - sodium
soy sauce instead of salt, or have a cup of simple miso soup: Dissolve 1
tablespoon of miso paste in hot water, and drink.
Reduced - sodium
soy sauce is mixed
with ginger and just one
tablespoon each of honey and sesame oil to make a low - calorie coating for the chicken.
Beat a few eggs together
with a
tablespoon or two of
soy sauce and sesame oil and pour it into your veggie / rice mix and sauté until eggs are cooked.
1 pound dried navy or cannellini beans, soaked overnight 8 cups vegetable stock or water (went half and half) 1/4 cup + 2
tablespoons molasses 1/4 cup + 2
tablespoons apple cider vinegar, plus extra 1/4 cup + 2
tablespoons miso (I used a mellow / light one) 2
tablespoons low sodium, gluten - free tamari
soy sauce 1 1/2
tablespoons dry mustard 1 large garlic clove, finely grated
with a microplane 1 teaspoon smoked paprika 1 1/2 teaspoons finely grated ginger (from a peeled, 3 - inch piece) Drain the beans.
• 1 cup of
soy sauce • 1/2 cup vodka • 3 packets sugar substitutes • 1/4 cup extra virgin olive oil • 6 large cloves of garlic, smashed • 4
tablespoons Asian sesame oil • 3
tablespoons ground cumin • 1 teaspoon dried hot red - pepper flakes (or to taste) • 6 chicken wings (2 lb total) • 6 chicken breasts cut in half
with skin and bones (4 lb total) • 6 chicken thigh drumsticks • 1/2 lime, juice + grated zest
For dinner, 3 cups of ww pasta
with a mushroom tomato
sauce for dinner
with a large 5 cup romaine lettuce salad
with my home - made silken tofu
with Dijon mustard and balsamic vinegar dressing, an ounce of toasted almonds and 1/2 cup of broccoli sprouts; for lunch a 16 ounce bowl of 15 bean soup, a slice of Ezekiel bread, 8 ounces of carrots and a large apple for lunch; and for breakfast a banana, blueberry, strawberry smoothie made
with soy milk and ground flax seed along
with a 2 cups of steel cut oatmeal cooked in water
with an ounce of raisins and a
tablespoon of brown sugar.
1 large carrot, spiralized
with Blade D, noodles coarsely chopped (or 1 heaping cup shredded carrots) 2 scallions, chopped 1 red bell pepper, spiralized
with Blade A, noodles chopped into 2 - inch pieces OR thinly sliced 1 yellow bell pepper, spiralized
with Blade A, noodles chopped into 2 - inch pieces OR thinly sliced 2 cups spiralized or thinly sliced red cabbage 1/2 cup fresh cilantro, coarsely chopped 1/2 cup cooked red quinoa, preferably chilled 1
tablespoon sesame seeds for garnish (optional) For the dressing: 2
tablespoons avocado oil or extra-virgin olive oil 3
tablespoons sesame oil 3
tablespoons low - sodium
soy sauce or tamari 2
tablespoons rice vinegar 1 teaspoon fresh lime juice 2
tablespoons honey 1
tablespoon grated fresh ginger 3 garlic cloves, chopped
Soup — 1 potato cut into cubes — 1 leek white part cut into rings — 1/2 a chili pepper or hot
sauce — 4
tablespoons natural peanut butter avoid the kind
with palm oil — 1
tablespoon sweet
soy sauce (or kecap manis)-- 1 teaspoon tamarind paste — 400 ml vegetable broth / bouillon