This Soy Free Stir-Fry Sauce is low in sugar, gluten free and quick to make. Make it ahead of time and easily add it to any stir-fry recipe you for a quick and nourishing lunch or dinner. Vegan + Gluten Free + Low Calorie + Paleo
One of the hardest things transitioning to a gluten free diet for me was that it’s not as simple as buying gluten free products. Gluten is hidden everywhere and you really have to become a label investigator or just know where it’s usually hidden.
Asian foods are my favorite cuisine, but they always have a sauce and sadly that sauce almost always has gluten in it. Since I’m not diagnosed celiac and my autoimmune disease is under control, I’m not that concerned with getting “glutened.” However, I do try to keep my exposure to a minimum.
As far as soy sauce goes, unless the label says “gluten free” they have gluten in them. While I occasionally use gluten free soy sauce, I try to keep soy to a minimum in my diet due to its inflammatory nature. And, truthfully it’s so easy to make your own soy free stir-fry (aka “soy sauce”) at home!
This soy free stir-fry sauce takes 10 minutes to prep in a saucepan using coconut aminos and broth as the base. I also added a touch of apple cider vinegar for gut health! To thicken the sauce, I used collagen but I’ve also used gelatin and arrowroot powder. If you’re Vegan, you’ll want to use arrowroot.
The sauce can be prepped ahead of time, stored in the fridge until ready to make your stir-fry, or tossed in a plastic bag with veggies and protein and placed in the freezer for a later day. So many options here!
It’s easier than you think to make healthier, gluten free versions of your favorite foods!
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Soy Free Stir-Fry Sauce
This Soy Free Stir-Fry Sauce is low in sugar, gluten free and quick to make. Make it ahead of time and easily add it to any stir-fry recipe you for a quick and nourishing lunch or dinner. Vegan + Gluten Free + Low Calorie + Paleo
Ingredients
- 1/2 cup low sodium vegetable broth
- 1/4 cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp collagen *
- 1/2 tbsp coconut sugar
- 1 tsp black pepper
- 1/2 tbsp minced garlic
- 1/2 tbsp minced ginger
- 1 tsp red pepper flakes
Instructions
To a small saucepan, add the broth, coconut aminos, apple cider vinegar, red pepper flakes, black pepper, minced garlic and ginger. Stir together and bring to a medium heat. Simmer 2-3 minutes.
Next whisk in the coconut sugar and collagen. Whisk briskly until the sauce begins to thicken. Reduce the heat and cool the sauce 5 minutes before transferring to an airtight container.
Recipe Notes
- For Vegan, sub arrowroot powder. Gelatin may also be subbed in place.
- Store the sauce in the refrigerator up to 30 days. The sauce can be used as a marinade and frozen in a plastic bag in the freezer up to 60 days.
- About 1/2 cup equals 1 serving.
- This recipe does not include extra virgin olive oil or coconut oil. When making your stir-fry, I recommend you add the oil when sautéing the vegetables then later add the sauce.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
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What I Used For The Recipe
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