Monday, January 24, 2011

Soy Free Soy Sauce OR Soy Sauce Substitute

It's been forever since I've posted, but I'm going to try to make a comeback.  This recipe which I've gleaned from is downright amazing!  It can be used to substitute in Asian dishes or for Worcestershire sauce!  And not only is it soy, peanut, malt, sesame free, it's also vegetarian!  I (of course) modified it a little bit, but here it is:


  • 6 cubes of Edward & Sons Not Beef bouillon
  • 4 teaspoons balsamic vinegar
  • 2 teaspoons dark molasses (brown sugar can be substituted here)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 1/2 cups water


  1. In a saucepan over medium heat, stir together the bouillon, balsamic vinegar, molasses, ginger, pepper, garlic powder and water. Stirring frequently, boil gently until liquid is reduced to about 1 cup, about 15 minutes.


15 minutes is just about dead on for reduction time as long as the mixture has a constant boil.  We found that once ours cooled it seemed to separate (the bouillon has palm oil in it) but it did not effect the flavor in any way.  Happy Soy Free Cooking!

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