Vegetarian Oyster Sauce
You’ll want to put this Vegetarian Oyster Sauce on everything! This shiitake mushroom made oyster sauce is the best Paleo stir-fry sauce. It’s a umami-rich yet simple sauce you’ll want to add it to any stir-fries from savory proteins to crunchy vegetables. This is THE stir-fry sauce you’ll make again and again and again…
Homemade v.s. Store-Bought Oyster Sauce
I’ve been dreaming about making a vegan and vegetarian oyster sauce for YEARS! You know how much I adore stir-fry dishes and it had always been a bummer when I had to skip the oyster sauce component if an original recipe called for.
Oyster sauce is probably the only Chinese stir-fry sauce that I consider a must-have for any Chinese and Asian food lovers. I, however, stop using it a few years ago because the ingredients, sadly, in today’s fast food/mass productions, aren’t that great for our bodies.
I took photos from my recent trip to a local grocery store. One photo is for “oyster-flavored” oyster sauce and the other is called Vegetarian mushroom-flavored stir-fry sauce (AKA Vegetarian oyster sauce).
As you can see from the photos that the first ingredient is water and followed by sugar and other colorings, starch, and artificial flavorings. In my opinion, occasional consumption is okay because we all have to eat out (unless you have specific medical reasons or are allergic to the ingredients) but if I’m making the meals at home, which is most of the time, I recommend making the sauce by ourselves.
You’ll be amazed how fresh and flavorful the sauce tastes and you know exactly what goes into it. The flavor is so vivid and umami-rich and it’ll become one of you top go-to Paleo stir-fry sauce!
A Vegetarian Oyster Sauce For Everything!
I use dried shiitake mushrooms as the base of my vegetarian oyster sauce because dry shiitake contains more concentrated umami flavor than the fresh ones. I also use the mushroom water that’s from soaking the mushrooms overnight as my liquid base.
Lightly saute the mushrooms with fresh ginger will remove the “raw” flavor and bring out more umami aroma. Simply blend everything in a high speed blender and you’ll have a perfectly healthy and delicious Mushroom Oyster Sauce!
All The Possibilities!!!
Add your homemade mushroom oyster sauce to any Paleo stir-fry dishes you love. Since the homemade version is less salty than the store bought bottles, when you try to convert a recipe you find on the internet, use a bit more.
For example, if a regular recipe calls for 1 teaspoon or 2 teaspoons of (store-bought) oyster sauce, substitute it with 1 tablespoon of our homemade vegetarian oyster sauce.
Is there a vegetarian substitute for oyster sauce?
My vegetarian oyster sauce is also vegan, gluten-free, Paleo, Keto, and Whole30. The vegetarian substitute oyster sauce is made with shiitake mushrooms, fresh ginger root, salt, coconut aminos, mushroom water, and dates. The ingredients are completely vegan and easy to make.
How to use the sauce?
Browse more mushroom recipes
- Creamy chicken mushroom casserole
- Herb stuffed mushrooms
- Paleo grits with savory sausage and sauteed mushrooms
- Thai forest mushroom salad with parsley and mint
- Thai sesame beef with mushrooms
- Paleo creamed spinach with baby bella mushrooms
- Baby bok choy stir-fry with shiitake
Watch how to make it
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Vegetarian Oyster Sauce (Vegan, Gluten-Free, Paleo, Whole30)
- Soak the dried shiitake mushrooms with 4 cups room temperature water overnight. The mushrooms will rehydrate and become soft and juicy.
- Gently squeeze the mushrooms to remove the water. Thinly slice and set them aside.
- In a bowl, filter the mushroom water through a sieve. Also finely chop ginger. Set them aside.
- In a well-heated skillet, add avocado oil. Saute mushrooms with ginger and ¼ tsp salt over medium-high heat for about 4 minutes.
- Add ½ tbsp coconut aminos and keep sauteing for another 1 minute. Off heat and set it aside to cool.
- In a high speed blender, add 2 ¼ cups mushroom water, pitted dates, sautéed mushrooms and ginger, and the remaining salt and coconut aminos. Seal the lid tightly and blend on high for 60 seconds or until the mixture is very smooth. There should be no food chunks.
- Store the mushroom oyster sauce in a sealed glass container in the fridge for up to 2 weeks.
Love Chinese Stir-Fry Dishes made Paleo, gluten-free, and low carb?
- Paleo baked orange chicken
- Paleo Hunan beef stir-fry
- Paleo Chinese pepper steak
- Paleo Beef and Broccoli
- Paleo Chicken and Broccoli
- Chinese sesame chicken
- Chinese sweet and sour chicken
- Chinese spicy pepper pork stir-fry