Soy Sauce Substitute
Soy sauce contains glutamate, to which umami taste buds in the tongue respond to create a meaty flavor in your mouth. Marmite also contains this substance without any soy, which is why it's used in this recipe.
INGREDIENTS | YIELDS 6 tablespoons; Serving size 1 teaspoon
- 2 small dried mushrooms
- ½ cup boiling water
- 1 tablespoon gluten-free, soy-free Marmite
- 1 tablespoon molasses
- 2 teaspoons gluten-free balsamic vinegar
- ⅛ teaspoon pepper
- ⅛ teaspoon garlic powder
Place the dried mushrooms in a small bowl and pour boiling water over. Let steep for 15 minutes; strain liquid into a small saucepan. Chop mushrooms and add to the strained liquid.
Add Marmite, molasses, vinegar, pepper, and garlic powder; stir with a wire whisk until combined. Bring to a boil over medium-high heat. Reduce heat to low and simmer 6–8 minutes until slightly reduced, stirring frequently.
Strain mixture again, pressing on solids to extract liquid. Cover and store in refrigerator for up to 4 days. Can be frozen for longer storage; freeze in 1 tablespoon quantities.
Calories: 6.10
Fat: 0.01 grams
Saturated Fat: 0.0 grams
Carbohydrates: 1.26 grams
Sodium: 36.49 mg
Marmite
Marmite is a gluten-free, soy-free, vegetarian yeast extract that, when used in small quantities and combined with a few other ingredients, can be substituted for soy sauce for those with an allergy to soy. Like soy, it contains amino acid molecules that trigger the “meaty” taste buds (umami) on your tongue. It's commonly used in Britain and Europe, and can be difficult to find in the United States. Online sources are probably your best bet. And ask questions and read labels to be sure it's soy and gluten-free.
