If gluten is not an issue for you and your family, feel free to
use regular soy sauce.
Just want to add though, if
you use regular soy sauce, the dish isn't gluten free.
A suggestion would be to say in the recipe»
use regular soy sauce not light».
Used regular soy sauce because that's what I had.
If you're making these — make SURE you are
using regular soy sauce and not reduced sodium.
The fix is to get rid of the three sauce ingredients and start first by
using regular soy sauce, or even better, Thai mushroom soy has a great caramel - ish flavor and no carbs or sugar.
Not exact matches
I think I doubled the orange juice and
used tamari
soy sauce instead of low sodium
regular.
I
used Bragg's instead of
regular soy sauce, which I only
used half of and replaced the rest with veggie broth.
So I change according to what I have at home, which meant I
used regular basmati rice and broccoli florets, vinegar and whatever
soy sauce I had on hand.
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!)
Dressing: 2 tbsp olive or pumpkin oil 1 - 2 tsp shoyu (naturally fermented
soy sauce or you can
use liquid aminos) 1 tbsp ume seasoning (umeboshi, ume su) 1 tsp coconut sugar 1 tsp lemon or lime juice pinch of chili powder Note: if
using regular vinegar, you have to add some salt to taste
I also
use Tamari instead of
regular Soy Sauce.
They have really thought this through to make it a very healthy dish, including
using a low sodium
soy sauce, and brown sugar rather than
regular sugar.
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or
regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we
used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium
soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
I also
used low sodium
soy sauce instead of
regular soy sauce.
She also
uses a combination of
regular and dark
soy sauce (available at Chinese or Asian markets), which bumps up the
soy -
sauce flavor and color.
1 c. quinoa (I mixed red and white together) 3/4 c. coconut milk, whisked smooth * 1/2 c. water 1 T. ground turmeric 1/4 c. tamari
soy sauce (or
regular if it's what you have) 3 T. fresh squeezed lime juice 1 T. fresh ginger, mashed 1 t. chili garlic
sauce 1 can Albacore tuna 2 medium carrots, scrubbed Half an English Cucumber 1 sheet fresh Nori, snipped in to pieces (I
used Nori powder as I have a small bag of it)
sugar (I
used coconut palm sugar) 1 tablespoon Asian fish
sauce (gluten - free) 1 tablespoon gluten - free tamari or gluten - free
soy sauce 1/2 cup fresh Thai basil, cilantro or
regular basil
I made as is, but substituted Bragg's Aminos for tamari,
using just shy of the amount suggested (I've found Bragg's can be a little stronger than
regular soy sauce or tamari).
INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can
use regular noodles as well if,
use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or honey 2 tbsp tamari or shoyu
sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to taste PEANUT DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari
soy (
use 2 tbsp for a milder
sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (
use 2 tbsp for a milder
sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (
use 1/2 tbsp for a milder
sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin
4 to 6 scallions, thinly chopped include greens 1/3 cup chopped fresh cilantro, leafy tops only To Garnish: 4 cups
soy bean sprouts 10 to 12 sprigs mint 10 to 12 sprigs Thai basil (if is not in season you can
use regular) 12 to 15 fresh culantro leaves 2 or 3 Thai, serrano or jalapeño chiles, thinly sliced 2 or 3 limes, cut into wedges «Rooster
sauce» - Sriracha.
Substitution Options: Canned coconut milk: you can experiment with
using any unsweetened nondairy milk, but you may then want to double the cornstarch to make up for the lost thickness Peanut butter: try almond or cashew butter Tamari /
soy sauce: Bragg or coconut aminos Brown rice vinegar:
regular rice vinegar, coconut vinegar, apple cider vinegar, or even lime or lemon juice Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot powder or tapioca starch, though I have not tried either
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2
regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon
soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I
use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish
sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
I
used half
regular and half low sodium
soy sauce.
For the
sauce, I
used fresh squeezed lime juice (can sub two tablespoons of tamarind paste plus six tablespoons of rice vinegar), reduced sodium
soy sauce (can sub tamari
sauce or coconut aminos), Truvia Brown Sugar Blend (can sub twice as much honey, coconut sugar,
regular brown sugar, or sugar - free all - natural Sukrin Gold Brown Sugar), fish
sauce (can sub vegan fysh
sauce), and sriracha red chili
sauce (can sub one half teaspoon of crushed red pepper flakes).