Hey y’all, just in the posting mood today! I was writing another post and thought about my love for good vegan alternatives. I am not personally vegan, but as someone who takes great pride and pleasure as a cook serving other people food, I want to serve my vegan comrades as best as I can, so I try to taste test a lot of vegan stuff. I’m not a carnist who believes that the vegan option can never taste as good, I just have a lot of allergies so I have to be cautious about eating things that aren’t meat. However I’ve tasted and heard from vegans, certain things like cheese simply aren’t as good as the non-vegan counter part. I feel like we hear about this stuff way too much though, as there are so many interesting flavors vegans use that carnists don’t.
My personal pick for this topic is coconut aminos. Soy sauce is a great way to add umami flavor into almost anything you’re making, so I was disheartened at first when I heard that soy sauce wasn’t vegan. But one of my vegan friends got me a bottle of coconut aminos to try, and it blew my mind. The extra sweetness in it makes so many things you’d use soy sauce for way better. Teriyaki sauce should always be made with coconut aminos, fried rice gets a slight sweetness that really lends well to the veggies in it, it’s so fucking good.
Not every brand is. But like I said, my vegan friend gave me a bottle of coconut aminos because there were enough non-vegan brands out that she just thought none of it was vegan. Plus, I looked it up, Kikkomen is the first brand that comes up for vegan soy sauce and that’s not particularly good soy sauce.
Do you know what brands aren’t? My go-to brand is Pearl River Bridge and as far as I can tell it’s vegan.
I’m looking into it and can’t find an example of a specifically non-vegan soy sauce, it seems most of them are vegan. I find it odd that so many websites warn about certain ingredients manufacturers can add without any examples.