Vegan fish sauce

Fish sauce is a key ingredient in many Asian dishes. This vegan fish sauce, created by Sebastian Copien, is just as good as its animal-based counterpart.

  • Preparation Time: 5 minutes
  • Cooking Time: 30 minutes
  • Total Time: 35 minutes


Servings: 4 cups
  • ½ tsp
    frying oil
  • 3 cloves
  • cup
    soy sauce
  • 3 ⅓ cup
    vegetable broth mild
  • 1 tsp
    maple syrup
  • 3 tbsp
    shiitake mushrooms
  • 4 tbsp
    dulse flakes or nori flakes
  • 1 tbsp
    miso paste
  • 1 tsp
    onion powder


  1. Sauté the garlic in a deep pan until golden brown. Add the soy sauce, the vegetable stock, the maple syrup, and the shiitake mushrooms, and reduce the liquid until half of it has evaporated.

  2. Rinse the seaweed in water and then soak in water for 5 minutes. Add the seaweed, the miso paste, and the onion powder to the sauce. Let it simmer for 5 minutes, then pass through a fine sieve. Serve immediately or allow to cool, before decanting into a bottle. Store the vegan fish sauce in the fridge.

Courses: Main Course
Cuisines: Chinese, Japanese, Thai, World
Keywords: Fish sauce
Difficulty: level 2 (average)
Cooking time: 30-45 minutes
Number ingredients: 5-10 ingredients
Taste: savory
Preparation method: Sauté
Campaigns: VeggieChallenge

Sebastian Copien, Hansi Heckmair

Die vegane Kochschule

Christian 2015, 256 pages, €29.99
ISBN 978-3-86244-694-0

German only

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