Are you a vegetarian who misses the savoury umami flavour of oyster sauce? Fear not, because there are vegetarian alternatives that can replicate the taste and texture of this beloved sauce. With these recipes, you can enjoy the delicious taste of oyster sauce without compromising your dietary preferences.
While traditional oyster sauce is made with oysters, vegetarian oyster sauce is made with mushrooms, soy sauce, and other flavorful ingredients. Whether you’re a seasoned vegetarian or just looking to incorporate more plant-based meals into your diet, these recipes are a great place to start. From stir-fries to marinades, there are many ways to use vegetarian oyster sauce in your cooking.
As plant-based diets become increasingly popular, many people are looking for new and creative ways to incorporate vegetarian ingredients into their meals. Oyster sauce, traditionally made from oysters, has long been a staple of many Asian cuisines. However, there are now vegetarian versions of oyster sauce available that use mushrooms or other plant-based ingredients to achieve the same savoury umami flavour. In this blog, we’ll share five mouthwatering vegetarian recipes that use oyster sauce as a key ingredient.
Before we dive into the recipes, have you ever wondered why plant-based diets are important? Now, plant-based diets have a positive impact on us and our planet too. Consuming a diet that is primarily plant-based is not only healthy and has numerous health benefits and reduced risks of diseases, but it also helps s conserve the environment, as the production of meat and dairy products hinders the environment and contributes towards pollution
Another way to promote sustainability is through renewable energy sources. By installing solar panels and using energy storage solutions, we can reduce our reliance on fossil fuels and move towards a more sustainable energy future.
Oyster Mushroom Stir-Fry
Ingredients:
- 1 pound oyster mushrooms, sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon vegetarian oyster sauce
- 1/4 cup vegetable broth
- 1 teaspoon cornstarch
- 2 green onions, thinly sliced
- Cooked rice, for serving
Instructions:
- In a wok or large skillet, heat the vegetable oil over high heat.
- Add the sliced mushrooms and stir-fry for 3-4 minutes, or until they release their moisture and begin to brown.
- Add the garlic and ginger and stir-fry for another 30 seconds.
- In a small bowl, whisk together the soy sauce, vegetarian oyster sauce, vegetable broth, and cornstarch.
- Pour the sauce over the mushrooms and stir-fry for another 1-2 minutes, or until the sauce thickens and coats the mushrooms.
- Garnish with sliced green onions and serve over rice.
Oyster mushrooms are a sustainable crop that can be grown on agricultural waste products, making them an eco-friendly choice. Stir-frying is also an energy-efficient cooking method, as it requires high heat for a short amount of time.
Tofu and Broccoli in Oyster Sauce
Ingredients:
- 1 block of firm tofu, cut into small cubes
- 1 head of broccoli, cut into florets
- 2 cloves of garlic, minced
- 2 tablespoons of oyster sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 1 tablespoon of vegetable oil
- Salt and pepper, to taste
- Sesame seeds, for garnish (optional)
Instructions:
- In a small bowl, mix together the oyster sauce, soy sauce, cornstarch, and 1/4 cup of water. Set aside.
- In a large pan or wok, heat the vegetable oil over medium-high heat. Add the tofu and cook for 5-7 minutes or until golden brown on all sides.
- Remove the tofu from the pan and set aside. Add the broccoli and garlic to the pan and cook for 3-4 minutes, or until the broccoli is tender.
- Add the tofu back to the pan with the broccoli and garlic. Pour the oyster sauce mixture over everything and stir well to combine.
- Cook for another 2-3 minutes, or until the sauce has thickened and everything is heated through.
- Season with salt and pepper, to taste. Garnish with sesame seeds, if desired. Serve hot.
Tofu is a great source of protein for vegetarians and is also a more sustainable option compared to meat. It requires less land, water, and resources to produce, and produces fewer greenhouse gas emissions. Additionally, tofu production can utilize waste products from other food processes, making it a more efficient use of resources.
Broccoli is also a sustainable food choice, as it is a low-carbon crop that requires relatively little water and fertilizer compared to other vegetables. It is also high in nutrients and can help promote soil health when grown in rotation with other crops.
Oyster Sauce Glazed Eggplant
Ingredients:
- 1 large eggplant, cut into bite-sized pieces
- 2 tablespoons of oyster sauce
- 2 tablespoons of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of rice vinegar
- 1 tablespoon of vegetable oil
- 1 tablespoon of sesame oil
- 2 cloves of garlic, minced
- Salt and pepper, to taste
- Green onions and sesame seeds, for garnish (optional)
Instructions:
- In a small bowl, whisk together the oyster sauce, soy sauce, honey, and rice vinegar. Set aside.
- In a large pan or wok, heat the vegetable oil and sesame oil over medium-high heat. Add the garlic and cook for 1-2 minutes, or until fragrant.
- Add the eggplant to the pan and cook for 5-7 minutes, or until tender and browned on all sides.
- Pour the oyster sauce mixture over the eggplant and stir well to coat. Cook for another 2-3 minutes, or until the sauce has thickened and everything is heated through.
- Season with salt and pepper, to taste. Garnish with green onions and sesame seeds, if desired. Serve hot.
Eggplant is a versatile crop that can be grown in many different climates, making it a renewable and sustainable option. It also has a low carbon footprint and is a good source of dietary fibre, vitamins, and minerals. Using oyster sauce as a flavour enhancer in vegetarian dishes is also a great way to add depth and complexity to the flavours without relying on animal products.
Oyster Sauce Noodles with Bok Choy
Ingredients:
- 8 oz. dry noodles (e.g. spaghetti, udon, soba)
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1/4 tsp black pepper
- 1 small bunch of bok choy, chopped
- 1/4 cup chopped green onions
Instructions:
- Cook noodles according to package instructions, then drain and set aside.
- In a large skillet or wok, heat vegetable oil over medium-high heat.
- Add garlic and sauté for 1 minute.
- Add oyster sauce, soy sauce, brown sugar, and black pepper, and stir to combine.
- Add bok choy to the skillet and stir-fry for 2-3 minutes, until it begins to wilt.
- Add cooked noodles to the skillet and stir-fry for an additional 2-3 minutes, until heated through and coated in sauce.
- Serve hot, garnished with chopped green onions.
Bok choy is a great choice for this recipe because it is a leafy green that is easy to grow and has a relatively low environmental impact. Bok choy is also packed with nutrients, including vitamin A, vitamin C, and calcium, making it a healthy addition to this dish.
Using one pot to cook both the noodles and vegetables is also an energy-efficient cooking method. By cooking both ingredients in the same pot, you can save time and reduce energy consumption compared to using multiple pots or appliances to cook the same dish.
Oyster Sauce Tempeh and Green Bean Stir-Fry
Ingredients:
- 8 oz. tempeh, sliced into bite-sized pieces
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1/4 tsp black pepper
- 8 oz. green beans, trimmed and halved
- 1/4 cup chopped peanuts
Instructions:
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add garlic and sauté for 1 minute.
- Add tempeh to the skillet and stir-fry for 3-4 minutes, until browned on all sides.
- In a small bowl, whisk together oyster sauce, soy sauce, brown sugar, and black pepper.
- Add green beans to the skillet and stir-fry for 2-3 minutes, until they begin to soften.
- Add the sauce mixture to the skillet and stir to coat the tempeh and green beans.
- Continue to stir-fry for an additional 2-3 minutes, until the sauce has thickened and the vegetables are tender.
- Serve hot, garnished with chopped peanuts.
Tempeh is a sustainable protein source because it is made from fermented soybeans, which require fewer resources to produce than animal-based protein sources. Additionally, green beans are a great choice for this recipe because they are a low-carbon crop that can help promote soil health through nitrogen fixation. By choosing tempeh and green beans for this dish, you can reduce your carbon footprint and support sustainable agriculture.
Final thoughts
Incorporating oyster sauce into vegetarian meals is a delicious way to add depth of flavour and protein to plant-based dishes. These five mouthwatering recipes featuring oyster sauce are not only tasty but also highlight the sustainability and environmental benefits of incorporating more plant-based meals into our diets. From the renewable crops used in each dish to the energy-efficient cooking methods employed, these recipes demonstrate how sustainable food choices can help reduce our carbon footprint. Do try out these recipes and let us know down below in the comment section and also make sure to share your own recipes as well.
