Vegan Fish Sauce

I found this recipe on the kitchn website By Dana Velden. I revised a bit. It is always my go-to. However, your kitchen bedroom, bathroom, apartment, tiny house big house will smell “fishy” for bit. Strong stuff!


  1. 1 and 1/2 shredded seaweed (wakame is what I use)
  2. 6 cups water
  3. 6 garlic cloves
  4. 2 tsp pepper
  5. 1/4 cup dried shitake mushrooms
  6. 1 cup mushroom soy sauce (I use Braggs Liquid Aninos)
  7. 1 tablespoon miso


  1. Add seaweed, garlic, mushrooms, pepper and water in large saucepan and bring to a boil.

  2. Lower heat and simmer about 20 minutes. (Wakame will expand)

  3. Strain and return liquid back to pot.

  4. Return the drained liquid to stove top and place on medium heat. Add the Braggs and Miso. Simmer until Miso is completley dissolved.

  5. Remove from heat and let cool. Add to storage container of your choice. I had to add water to top off this 12 oz. mason jar. Store in refrigerator when done.

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