My husband has a habit of coming home from work and telling me that he would like to make a “little” dietary change. It all started 2 years ago, when we decided to go from total omnivores to vegetarians.
Fast forward to today and we are now fully vegan. As if being vegan, and cooking vegan, isn’t challenging enough on its own, a week ago my husband tells me: “I’d like to try going Soy-free and Gluten-free for the month of February. ARGGGGG.
So here I am, scrambling to find Vegan, soy-free, gluten-free recipe inspiration in order to feed our hungry mouths and let me tell you, it is not easy. I had no idea how often my recipes depended on things like Soy Sauce, Tofu, and all its glorious variations for texture and protein, and of course, wheat. How am I going to survive a whole month without bread? I LOVE bread.
The very first thing I decided to try to make was one of my all-time favorites: Pad Thai. Pad Thai is usually an extremely easy recipe to make vegan, but I had no idea the struggle I would have when trying to make the pad thai sauce without using soy sauce, fish sauce, or any other yummy asian sauce that contains soy, gluten or anchovies.
Below you will find the recipe that we came up with (after a few failed attempts) for a Vegan, Soy-free, Gluten-free, Pad Thai sauce. It’s actually pretty spot on. With a little extra spice, to keep things nice.
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Pad Thai Sauce
**If you don’t care about keeping the recipe soy-free, then exchange the coco aminos for shoyu soy sauce. It adds a darker, richer taste than the coco aminos does.
1 Tbsp toasted sesame oil
2 garlic cloves
1 Tbsp tamarind paste
2 Tbsp coco amino acids (soy-free, gluten-free, vegan)
8 Tbsp vegetable broth
1 Tbsp garlic chili paste
1.5 Tbsp corn starch
1.5 tsp salt
1/4 tsp black pepper
1.5 tsp brown sugar
- Place all ingredients into a food processor and blend until well combined.
**The sauce should be very runny. Once it is added to a hot pan, it will thicken quickly because of the corn starch.
**This recipe makes enough sauce for 2 batches of Pad Thai. We generally freeze the second half of the sauce until we make Pad Thai again.