Soy-Free “Soy” Sauce
(gluten/dairy/soy/corn/egg free)
I love Asian food. Hubby and I used to get Chinese take-out every Sunday after church. It was like one of our things. Then I started having allergic reactions to soy sauce and teriyaki sauce, and was diagnosed with a soy allergy. Bummer. It’s been about 7 months since I’ve had an Asian sauce, but now finally I have come up with my own “soy” sauce recipe. And, it’s dangerously close to the real thing! Honestly, just smelling it you would never know the difference! Plus it has a secret healthy ingredient.
Ingredients:
1 cup vegetable stock (Mine is homemade and therefore doesn’t have any allergens.)
2 teaspoons rice vinegar
2 teaspoons balsamic vinegar
1 teaspoon brown sugar
2 teaspoons honey
1/4 teaspoon minced ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon black pepper
And the secret ingredient: 1 flax “egg” (1 tablespoon ground flaxseed + 3 tablespoons water). This ingredient makes it super healthy, but doesn’t alter the taste.
Making It:
- Make your flax “egg” and let it rest.
- Mix all of the ingredients together, then add the flax “egg.”
- Whisk.
This sauce is really easy to make and can be used in any recipe that calls for soy sauce!
