I love rainbow dishes. My veggie lo mein recipe is a delicious rainbow dish that I love and I often make. One of the ingredients is hoisin sauce. Hoisin sauce is an Asian condiment used in a variety of ways because it adds to the flavor of the food. It’s usually dark, thick, and it can resemble jelly in stores. The ingredients are often not that healthy, and depending upon the brand, may even contain seafood derivatives.
In my experience, it is always safer, better, and healthier to make it from scratch. If you ever need a wonderful, plant-based hoisin sauce, use the below recipe. Unlike the store-bought sauce, my homemade version is thick liquid, (not a thick jelly). Both the peanut butter and the molasses add to the sauce’s thickness. It makes a bit less than one cup (3/4 c.).
Hoisin Sauce (Plant-based)
- ¼ cup Bragg’s Liquid Aminos
- 3 Tablespoons molasses*
- 2 Tablespoons agave nectar or more, optional (if you like sweet sauce)
- 2 Tablespoons peanut butter (your choice)
- 2 teaspoons organic roasted sesame oil (expeller pressed)
- 1 garlic clove, finely minced or ½ teaspoon minced garlic
- ½ teaspoon citric acid or 2 teaspoons lime juice
- ½ teaspoon chickpea miso, optional (adds depth)
- ½ teaspoon blackstrap molasses, optional (adds depth)
- ¼ teaspoon black pepper substitute, such as Monk’s pepper, grounded
- Pinch of cayenne pepper, optional (adds depth)
Whisk or blend all ingredients until smooth. Refrigerate. Store for up to three months.
Note: You may substitute 5 Tablespoons of maple syrup to replace the molasses and agave nectar. I like the molasses taste, but at times I mix in maples syrup/honey instead of agave. Remember, it’s always up to you!