After some extended winter time off, I went back to work this week.
During my time off I ate fried noodles for lunch almost every day.
Before we started the plant-based diet, I never really paid much attention to oyster sauce.
I liked it, but I always felt that had a strange name because for some reason I didn’t think there was actually any oyster in it!
So when I realized that oyster sauce was off our list, I was bummed because I liked the rich flavor.
Then I found how to make oyster sauce vegan in “The Homemade Vegan Pantry” book, and I had to try it.
The sauce turned out fantastic!
It’s thick, rich, and flavorful, and even has some “ocean” flavor.
These canned vegetables make any dish instantly “Asian”!
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