Hoisin sauce is a spicy-sweet sauce that originated in China. I am a huge lover of Asian dishes and this sauce has definitely been missing from this blog. Quick and easy to make, it is ideal for quick dishes from the pan with vegetables and tofu.
Vegan hoisin sauce
The classic hoisin sauce comes from China and is characterized by its brown-red color. It is quite thick and intensely spicy to sweet-hot in taste. Originally, hoisin sauce is made on the basis of fermented soybeans, red rice, garlic, vinegar, sugar and various spices.
The most famous dish with hoisin sauce is Peking duck. Maybe I make a times a vegan version of it? Feel free to post in the comments if you’d like me to do so. I’ll suggest a few more recipes further down in the text that are perfect for pairing with our hoisin sauce today. In addition to enhancing dishes, this sauce can also be placed directly at the table for guests to season soups or other dishes as desired.
Note: Asian dishes often contain a large amount of refined sugar. We use maple syrup, which brings a nice, caramel note. Alternatively, date syrup is also suitable, as a full-fledged sweetener.
Asian sauces quick and easy
Maybe there is a Chinese reader or two among you? I just want to reiterate that I am presenting here my personal interpretation of a Hiosin Sauce. The original version contains fermented soybeans, which can be made at home only with great effort. But I am sure that you will also like this version very much.
Let’s move on to the ingredients, tamari, almond paste(or other nut butter of choice), sesame oil, rice wine vinegar, maple syrup, miso and garlic powder(or fresh garlic). I use a light miso paste that is quite mild in flavor. However, dark, flavorful miso pastes are also suitable for this delicious sauce. Try it out. For those who don’t have miso paste in the house, here are my substitute options:
- Fermented bean paste, 1 tsp.
- Gojujang Sauce 1 tsp + ½ tsp Five Spice Powder
- Spicy Thai Chili Sauce 2 tsp + ½ tsp Five Spice Powder
What can I use the vegan gravy for?
- Asian bowl with peanut butter tempeh (marinate tempeh with it)
- Almond butter tofu with green beans (as a substitute for the sauce)
- Stir-fry with cauliflower rice (as sauce)
- Crispy cashew butter tofu with cauliflower rice (as marinade and sauce)
- Crispy tempeh skewers with peanut butter sauce (as a substitute for the sauce).
- Fried rice with lentils (as sauce)
- Tofu Stir Fry (as sauce)
- Banh Mi Sandwich (for marinating the tofu slices and for finishing)
- Asian noodles with hoisin sauce
- Gochujang sauce (oil-free, gluten-free)
Note: In general, you can use the sauce for all Asian dishes, whether as a sauce, marinade or dip.
The hoisin sauce (5 minutes) is:
- Few ingredients
- Simply made
Are you as big a fan of Asian food as I am? Then I look forward to a review at the bottom of this page. If you post a picture, feel free to use the hashtag #veganevibes.
Hoisin sauce (5 minutes)
- 125 ml Tamari or other gluten-free soy sauce of choice
- 60 g Almond paste or another nut puree of your choice
- 15 ml maple syrup alternatively date syrup or other liquid sweetener of choice
- 30 ml Rice wine vinegar
- 30 ml Sesame oil
- 1 tbspn Garlic granules or 2 cloves of garlic, fresh
- 2 tbspn Miso paste alternatively 1 tsp Fermented Bean Paste OR Gojujang Sauce + ½ tsp Five Spice Powder OR Spicy Thai Chili Sauce 2 tsp + ½ tsp Five Spice Powder
- Add tamari, almond paste, maple syrup, rice wine vinegar, sesame oil, garlic granules, and miso paste to a bowl and whisk until well combined.125 ml Tamari, 60 g Almond paste, 15 ml maple syrup, 30 ml Rice wine vinegar, 30 ml Sesame oil, 1 tbspn Garlic granules, 2 tbspn Miso paste
- Use immediately and place remaining sauce in an airtight jar.
- Can be kept in the refrigerator for up to 1 month.