3 allergy and garlic free soy sauce replacer recipes

Garlic free soy sauce replacer (option 1)

Ingredients

• 1½ cups of water
• 4 tbsps of beef stock made from a Massel vegetarian beef ultracube
• 4 tsps of balsamic vinegar or apple cider vinegar
• 2 tsps of dark molasses
• ¼ tsp of ground ginger
• 1 pinch of onion powder
• 1 pinch of white pepper

Method

• Combine the water, beef stock, balsamic vinegar, molasses, ground ginger, onion powder and white pepper in a small saucepan.
• Bring the mixture to a boil over a medium-high heat.
• Simmer until the quantity left behind is no more than one cup.
• Refrigerate in a sterilised container.

Garlic free soy sauce replacer (option 2)

Ingredients

• ¼ cup of water
• 2 tbsps of beef stock made from a Massel vegetarian beef ultracube
• 1 tbsp of red wine vinegar
• 1 tbsp of brown sugar
• 1 tsp of balsamic vinegar
• 1 tsp of cooking oil
• ⅛ tsp of onion powder
• 1 pinch of black pepper, to taste

Method

• Boil the water in a small saucepan then remove it from the heat.
• Add the beef stock, red wine vinegar, brown sugar, balsamic vinegar, cooking oil, onion powder and some black pepper.
• Stir to combine and then let this solution stand for an hour or so.
• For a denser sauce, return the saucepan to the heat and bring the liquid to a steady boil.
• Allow the mixture to simmer until only 3 tablespoons of it remains.
• Refrigerate in a sterilised container.

Garlic free soy sauce replacer (option 3)

Ingredients

• 1½ cups vegetable stock made from a Massel stock ultracube
• 1½ cups water
• 4 tbsps cider vinegar
• 1 tbsp dark molasses
• 1 tsp sesame oil
• ¼ tsp ground ginger
• 1 pinch pepper, to taste
• 1 pinch salt, to taste

Method

• Blend the vegetable stock, water, cider vinegar, dark molasses, sesame oil, ground ginger and the salt pepper and salt in a small saucepan.
• Bring the mixture to a simmer over a medium high heat.
• For a denser sauce, boil the mixture till the quantity reduces by half.
• Refrigerate in a sterilised container.