Tuesday, October 16, 2012

Gluten Free Hoisin Sauce

There is nothing like wanting to make Chinese food 
to drive you to make your own hoisin sauce. 
 I took two recipes and mashed them together and came up with this tasty hoisin sauce.
Don't be intimidated by the black bean paste in this recipe.  Get out a can of black beans, scoop some into a blender and blend until smooth.  I drained off most of the liquid but kept just a little so that when the beans got a little dry in the blender 
I could add just a little to keep it pureeing.

Ingredients:

4 Tbsp gluten free soy sauce
(you can use my Soy Free Gluten Free Soy Sauce or 
Coconut Secret Raw Organic Vegan Coconut Aminos )
2 Tbsp black bean paste
1/2 tsp garlic powder
1/2 tsp Tahini
2 Tbsp brown sugar
1 Tbsp molasses
2 tsp rice vinegar
2 tsp sesame oil
Hot sauce, Sriracha Hot Chili Sauce, or Chinese Red Pepper, add to taste

Directions:

Mix all ingredients together and pour in a jar and store in the refrigerator.

9 comments:

  1. so going to try this! Thanks- I need to skip the sesame, but think it would still turn out yummy!

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  2. Diane, if you need to skip the sesame, try another nut butter in its place. Peanut is the most obvious, but experiment with a nut butter you can have. If not, I think it should still turn out quite tasty. There are recipes that don't call for oil, so skip the sesame oil too.

    Hope you like it!

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  3. Re:
    "Gluten Free Soy Free Hoisin Sauce"

    Ahem; Black bean paste is made with fermented SOYBEANS!~ Got a recipe for black bean sauce made without soybeans? Thanks.

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  4. My most HUMBLE apologies -- on scrolling up I saw your note on the black bean sauce (M9ssed it on the way down - - (it's an age/eye thing)- -How long does this Hoisin Sauce keep in the refrig? Thanks again!

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  5. I haven't kept it around for longer than a week in the refrigerator. When I make this, I usually make a couple of Asian dishes that week. And with my family size and doubling and sometimes tripling a recipe, we use this up fairly quickly.

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  6. Thanks for your help. I am only cooking for one and I worried about using a whole can of beans to get 2 T. of bean puree, so now when I make my chili using canned beans, I reserve just enough out (about 2 & 1/2 T. with a bit of juice) to make this and keep it in the freezer until needed. I use navy beans, but that works too if I add a 1/2 tsp of molasses or tamarind paste to them after pureeing.

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    Replies
    1. Thanks for sharing your tip. It is good to know, especially since I rarely cook for small crowds. Thanks for your comment!

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  7. Hi, My son is allergic to soy and wouldn't be able to eat the black bean paste, because black beans are soybeans. What can I substitute?

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  8. I can't believe I didn't catch this sooner! Thanks so much for pointing this out to me!!!! I would try asian black bean sauce. There are recipes out there, which would allow you to leave out any preservative by making it yourself. Thanks again!!

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