Homemade/DIY Vegan Oyster Sauce:
servings – 5 cups sauce
- 100 g dried shitake mushrooms (soak in water for 4 hours, clean, drain and cut into strips)
- 2 tbsp flax seeds (wash and soak in 1/2 cup water for 4 hours)
- 3 tbsp vegetable oil
- 1 tbsp sesame oil
- 3 slices ginger (cut into thin strips)
- 4 cups water
- 2 tbsp dark soy sauce
- 2 tbsp soy sauce
- 2 tsp sugar
- 1 tbsp salt
- Heat vegetable oil over low heat and saute ginger until golden brown; remove the ginger.
- Add shiitake mushrooms and sesame oil; stir-fry over medium heat until fragrant.
- Add salt, dark soy sauce and soy sauce; stir-fry for 1/2 minute.
- Add water and sugar; stir well, cover and simmer for 10 minutes.
- Remove, place in a big bowl, let cool and transfer into a blender; add flax seeds and pulse until smooth.
- Finally, transfer the puree into a sauce pot, constantly stir and cook over low heat for 5 minutes.
- Dish out and serve (or store the extra sauce in the fridge for future use).
This is just what I was looking for. How long does it last in the fridge? Can it be frozen? Can I use oyster mushrooms as well? Thanks for the post!
It may last at least a month in the fridge provided that the sauce has not been contaminated and return to the fridge immediately after use.
Yes, it can be frozen but suggest that you keep sufficient quantity in the fridge for regular use..
You can use oyster mushroom but you will not get the authentic aroma of the shitake type.
Thank you for a vegetarian version of oyster sauce.
I see that the ginger is put aside after it has turned golden brown. Is it used again in this recipe?
No, the fried ginger is to be discarded except the oil remains for further cooking.
Hi, I was wondering if there is anyway to make vegan oyster sauce without sesame oil or flax seed. I am on a special diet that doesn’t allow for those. I have vegan soy sauce (no soy) that I can replace the soy sauce because I can’t have any soy either. This is all because I have breast cancer and I am fighting it with diet rather than chemicals. I have found ways to sub many items but oyster sauce is giving me a real problem.
Sorry, to date, we haven’t discovered any alternatives for those ingredients.
Thank you for your inquiry.
Will it keep for a month if the sugar is omitted?
Omitting sugar would not shorten the ‘expiry’. After all the quantity of sugar is minimal and should not have any significant preservation effect.
I have never tasted oyster sauce and am a vegetarian. My (omnivorous) husband is a chef and he was impressed at how well it equated to authentic oyster sauce. Thanks for the recipe!
You are most welcome! Thanks for sharing the happy feedback, good day! 🙂