Take the soy out of soy sauce but leave all the rich umami flavor. We deep roasted fresh vegetables coated generously in umami powder to create a sensationally savory sauce that is conveniently allergen free.
Ingredients
- 245g (½ lb) Tomatoes, Sliced Thin
- 245g (½ lb) Onions, Sliced Thin
- 120g (¼ lb) Beets, Sliced Thin
- 245g (½ lb) Cauliflower, Sliced Thin
- 245g (½ lb) Celery, Sliced Thin
- 90g (3 oz) Neutral Flavored Oil
- 75g (5 Tbsp) Umami Powder
- 1000g (1 quart) Water (split in 2)
- 56g (2 oz) Salt
Equipment
- Large Sauce Pan
- Baking Sheet
Timing
Active Time: 35 Minutes
Total Time: 2 Hours
Yield
1 Quart
-
Coat Vegetables
Preheat an oven to 400°F.
Mix the tomatoes, onions, beets, cauliflower, and celery. Coat all the vegetables with neutral flavored oil.
Dust the vegetables with umami powder and mix until all combined.
-
Roast Vegetables
Spread the vegetables evenly on a baking sheet and place it in the oven.
Roast the vegetables until dark golden brown and charred.
Remove from the oven and place in a pan with half of the water.
Deglaze the sheet pan with the remaining water and add the deglazed liquid to the pan.
-
Simmer Vegetables
Heat the pan over low heat to just barely a simmer. Do not boil as it will make the liquid cloudy.
Simmer the liquid with the vegetables for 30 minutes.
-
Strain Liquid
Pass the liquid through a 100 micron super bag.
Cool and skim any fat off the top of the umami sauce.
Serve anywhere you would use soy sauce.
Summary
Recipe Name
No Soy Umami Sauce
Author Name
Umami Sauce
Published On
Comments (4)
July 21, 2021 11:19 am
Approx how many Tbsp’s are in a 100g serving of the umami powder?
July 23, 2021 11:19 am
1 tbsp of umami powder is about 10g, so there is about 10 tbsp per 100g serving.
October 19, 2021 1:16 pm
Thank you! On storage, how long does this keep?
October 20, 2021 4:40 pm
With such a high amount of salt, this recipe can last for months in a sealed container in the refrigerator.