Vegan XO Sauce
Vegan XO Sauce
Description
This sauce is a riff on classic XO sauce. Instead of dried scallops and shrimp, it uses hijiki and dried shiitake mushrooms for rich flavor, along with spices, garlic, shallot, ginger, and chile. Free of added sweeteners, it’s healthier than most commercial versions. Mushrooms boost immunity, while nutmeg provides essential vitamins and may support brain and digestive health.
Note: Use this sauce to sauté your favorite vegetables. I show you how in the video.
Ingredients
Makes about 1 cup Yield
- 1 oz (30 g) dried shiitake mushrooms
- 1 Tbsp dried hijiki
- 1/2 tsp black peppercorns, toasted
- 1/2 cinnamon stick, toasted
- 1 star anise, toasted
- 1 whole nutmeg, toasted
- 2 Tbsp extra virgin olive oil
- 3 medium garlic cloves, minced
- 1 shallot, minced
- 1-in (2.5 cm) piece of fresh ginger, peeled and minced
- 1 chile de árbol
Directions
-
Step 1
Soak the shiitake mushrooms and hijiki in separate bowls, covering them completely with at least 2 cups (480 ml) of water, for at least 30 minutes, or until they are both completely soft. Drain and squeeze both well, reserving 2 cups (480 ml) of the shiitake soaking liquid. Coarsely chop both and set aside. -
Step 2
Meanwhile, grind your toasted spices. -
Step 3
In a medium heavy-bottomed pot, heat the olive oil and add the garlic, shallot, and ginger, and sweat over low to medium heat until soft, 5 to 7 minutes. -
Step 4
Add the hijiki, mushrooms, tamari, chile de árbol, ground spices, and reserved shiitake soaking liquid. Bring to a simmer and reduce by half, about 20 minutes. Use immediately, or cool and store in the refrigerator for up to 5 days.
Adapted from Good for You: Bold Flavors with Benefits by Akhtar Nawab (Chronicle, 2020)
Explore Recipe Ingredients
About the author
Akhtar Nawab
Akhtar is an award-winning chef of Indian heritage who has embraced and mastered Mexican cuisine. He is the chef-owner of Otra Vez and Alta Calidad, and his approach to cooking is showcased in his debut cookbook, Good For You.
View profile
More by Akhtar Nawab
Beyond the Broth: Soups
Soups are your secret to get more nutrition into every delicious meal.
Cashew Purée
This cashew purée recipe from Akhtar Nawab can be made in advance; it adds richness to soups, stews, rice dishes, and more.
Creamy Broccoli & Coconut Soup
This broccoli soup gets its creaminess from coconut milk and a vegan version of a soubise sauce, made with softened onions. It’s full-flavored, with dried herbs, seeds, and spices.
