Vegan Fish Sauce: (Inspired by Feasting at Home’s recipe)
Author: Monson Made This
  • 4 cups of filtered water
  • 1/4 cup Bragg’s Liquid Aminos gluten-free, or soy sauce
  • 1/4 ounce of dried shiitake mushrooms
  • 1 sheet of nori or kombu
  • 1 tablespoon of salt
  1. Add all of the ingredients into a pot, and allow them to come up to a boil. Turn off the stove, and allow to steep for a an hour or two. Return the pot to a boil, and then allow the liquid to reduce to two cups. Strain with a fine mesh strainer, reserving the deliciously flavorful and textured mushrooms. Store in the fridge until ready to use. Note: if you over-reduce, just add a bit more water until it reaches 2 cups.