coconut aminos

Easy homemade coconut aminos substitute you can make at home with ingredients you have in your pantry! This recipe is paleo and whole30 friendly and uses only natural ingredients.

DIY Coconut Aminos Substitute

organic beef broth

balsamic vinegar

fish sauce

tomato paste

organic molasses or pure maple syrup

onion powder

garlic powder

salt and pepper

Pour all the ingredients in a small saucepan and stir together.  Turn the heat on medium high heat and bring the sauce to a boil. Once the sauce begins to boil, turn the heat to low and simmer for 10-15 minutes or until the sauce reaches to a concentrate. 

Remove the saucepan from the heat and let the sauce cool. Season to taste with salt and pepper as needed. Store the homemade coconut aminos in a jar or air-tight container in the refrigerator for 10-14 days. 

How to use: Use in a 1:1 ration in place of soy sauce or coconut aminos.

This creamy vegan vegetable stew makes a big pot of goodness. Tons of chopped vegetables soften up in a creamy, sun dried tomato-enriched broth. Garlic, thyme, basil, chili, and nutritional yeast add lots of flavour.

Creamy Vegan Vegetable Stew with Sun Dried Tomato Broth

tomatoes

yellow onion, chopped ((about 1¼ cups))

medium carrots, chopped ((about 2 cups))

celery, chopped ((about 1 cup))

sea salt and ground black pepper,

garlic,

nutritional yeast

thyme leaves, minced

oregano

chili flakes

paprika

bay leaves

medium new potatoes, chopped ((about 3 cups))

small zucchini, chopped ((about 1 cup))

corn kernels ((fresh

vegetable stock

broccoli and cauliflower florets

green beans

baby spinach

basil

In an upright blender, combine the sun dried tomatoes and non-dairy cream. Blend on high until completely smooth. Set this aside.

Heat a large soup pot or Dutch oven over medium heat. Add 2 tablespoons of the oil from the jar of sun dried tomatoes and swirl it around.

Add the onions, carrots, and celery to the pot and stir. Sauté until all of the vegetables are quite soft, about 10 full minutes. Season with salt and pepper.

To the pot, add the garlic, nutritional yeast, thyme, dried oregano, chili, paprika, and bay leaves. Sauté this mixture until very fragrant, about 2 minutes. Add the tomato paste and stir. Cook for another full minute.

Add the potatoes, zucchini, and corn to the pot and stir. Season again with salt and pepper. Pour in a bit of the vegetable stock and scrape up any brown bits at the bottom of the pot. Pour in the remaining vegetable stock as well as the sun dried tomato &quot;cream,&quot; and stir. Place the lid on top of the pot, slightly askew.

Bring the stew to a boil and then lower the heat to a simmer. Simmer the stew until potatoes are very tender, about 20 minutes.

Once potatoes are tender, add the broccoli, cauliflower, and green beans. Give the stew another season with salt and pepper. Continue to simmer, partially covered, until the broccoli/cauliflower florets and green beans are tender, about 10-12 minutes.

Stir in the coconut aminos and baby spinach. Once the baby spinach is wilted, check the stew for seasoning and adjust if necessary. Finish the soup with the chopped basil and extra black pepper if you like.

Healthy Asian Meatballs are a low calorie meal made with a sweet chili glaze. An easy and nutritious meatball recipe everyone will love! Low Calorie + Gluten Free

Healthy Asian Meatballs

lb ground turkey (99% lean)

tbsp extra virgin olive oil

tbsp ginger (chopped)

garlic

broccoli slaw (lightly packed)

green onions (diced)

tbsp Gluten Free oats (or almond flour)

sesame seeds

sweet chili sauce

tbsp coconut aminos (or Gluten free soy sauce)

Preheat the oven to 350 F. Prepare a baking sheet with parchment paper and set aside.

Place the ginger, garlic, oat flour and broccoli slaw in a food processor. Pulse several times until it is finely diced. Remove from the food processor and transfer to a large mixing bowl with the olive oil and ground turkey.

Using your hands, work the ingredients together until dispersed. Scoop 1 1/2 tablespoons of the mixture out and roll together in your hands to form one meatball. Place on the prepared baking sheet. Repeat the process until all the mixture is gone. I got 16 meatballs total. The amount you get will depend on the size of your balls.

Bake the meatballs in the oven 12 then flip and cook another 10 minutes. Then remove from the oven.

Whisk together the ingredients for the sauce in a small bowl then transfer to a large skillet and bring to a boil. Simmer for one minute while whisking the reduce to low heat and add the meatballs to the skillet.

Sprinkle with the sesame seeds and diced green onions then serve! Meatballs keep in the refrigerator up to 5 days or frozen with the sauce up to 60 days.

Sticky ginger tempeh with coconut rice is a super flavourful and easy vegan dinner. The tempeh is meaty and spicy and pairs well with mellow coconut rice.

Sticky Ginger Tempeh with Coconut Rice

full fat coconut milk

water

coconut palm sugar

sea salt,

brown basmati rice, thoroughly rinsed

lime zest

lime juice

8 oz block of tempeh, cut into 1 inch slices

tamari soy sauce

hot sauce

avocado oil

fresh ginger, peeled and minced

green onions, thinly sliced

Make the coconut rice. In a medium saucepan over medium-high heat, combine the coconut milk, water, coconut sugar, and salt. Bring the mixture to a boil, stirring a few times to dissolve the sugar. Add the rinsed brown basmati rice to the saucepan and stir. Bring the coconut rice up to a boil, lower the heat to a simmer, and then cover the saucepan with a lid. Simmer until almost all of the liquid is absorbed, about 40 minutes. Turn off the heat.

Add the lime zest and juice to the coconut rice and fluff/lightly stir with a fork. Return the lid to the pot and let it sit on the warm stove for 3-4 minutes, or keep warm until ready to serve.

Make the sticky ginger tempeh. Cover the bottom of a medium skillet with water and place it on the stove over medium heat. Once it’s simmering, add your tempeh slices and cover. Steam the tempeh for 10 minutes. Remove the tempeh from the skillet with tongs and place it on a plate to cool. Rinse the skillet and wipe it out. You’ll be using it to finish the tempeh.

In a small bowl, whisk together the tamari, coconut sugar, hot sauce, and lime juice. Set aside.

Pat the steamed tempeh with some a clean kitchen towel to dry. Crumble the tempeh into little pieces.

Return the skillet to the stove over medium-high heat. Pour in the avocado oil and swirl it around. Add the tempeh to the skillet and stir. Sauté the tempeh until the pieces are lightly browned, about 3-4 minutes. Season the tempeh with salt and pepper and stir. Add the ginger and garlic to the skillet and stir until quite fragrant, about 30 seconds.

Pour the tamari mixture into the skillet and stir, scraping the brown bits off the bottom of the skillet with a spatula if necessary. Keep cooking the tempeh until the sauce has caramelized slightly and turned deeper brown, about 6-7 minutes. Check the sticky ginger tempeh for seasoning and then adjust if necessary (more salt, pepper, hot sauce, lime etc).

Serve the sticky ginger tempeh hot with coconut rice and sliced green onions.

https://content.jwplatform.com/videos/bSTwZlct.mp4

Sticky ginger tempeh with coconut rice is a super flavourful and easy vegan dinner. The tempeh is meaty and pairs well with the coconut rice.

Learn How to Make Keto Ramen Noodles Recipe that tastes like no other. Our Delicious Hot Bowl of Ramen without Carbs is a perfect Hearty and Low Carb Soup filled with Homemade Broth, Chicken, Shirataki Noodles, Avocado, and much more.

Keto Ramen Noodles

Chicken

Enoki Mushrooms

Eggs

Baby Bok Choy

Young Peas

Liter Bone Broth

Avocado

Tofu Shirataki Noodles

Leek

Carrot

Prepare ingredients

Rinse your Shirataki

Rinse your Shirataki under a warm water fully.

Roast shirataki

Roast the Shirataki noodles on medium heat in a pan or dutch oven.

Prepare your protein

Take a few pieces of fresh chicken and cook them in a pan as you would typically for other dishes.

Boil your veggies

Place all the veggies you plan to use into the boiling water and let it simmer for 1-2 minutes.

Rinse all under cold water

Once your veggies are softer, place them into a strainer and quickly run through with cold water. That will retain the color, and the veggies will stop cooking immediately.

Assemble

Ensure all ingredients (except avocado) are warm and your broth is boiling. Add the noodles into a ramen bowl first. Layer all other ingredients and add the chicken broth or soup stock as last.

https://mediavine-res.cloudinary.com/video/upload/rcdxs641goansrjrczrb.mp4

This creamy black bean dip with roasted squash, garlic, toasted pumpkin seeds and chipotles in adobo is such a crowdpleaser. With only 10 core ingredients, this dip is also naturally vegan and nut free. Perfect for enjoying with tortilla chips, chopped raw vegetables, or even as a spread on a sandwich.

Black Bean Dip with Roasted Squash, Garlic, Pumpkin Seeds &amp; Chipotles

pumpkin seeds

olive oil, divided

black beans

chipotles

coconut aminos (or 1 teaspoon tamari)

sweet paprika

cumin

red wine vinegar

olive oil

red onion

chopped cilantro

Preheat the oven to 400°F and grab two small-medium baking sheets. You can line both with parchment paper if you like, but it&#39;s not 100% necessary.

Spread the pumpkin seeds out on one of the baking sheets and pop it in the oven. Roast the pumpkin seeds until golden brown and toasty-smelling, about 5-6 minutes. Remove from the oven and let them cool.

Cut the top ¼ inch off of the head of garlic, exposing the cloves inside.

Set the halved squash, cut sides facing up, on the other baking sheet. Grab a piece of aluminum foil big enough to wrap the bulb of garlic. Set that down on the baking sheet too and place the garlic bulb on top.

Drizzle the cut squash and the exposed top of the garlic bulb with 1-2 tablespoons of the olive oil. Season both with salt and pepper. Wrap the garlic bulb up tight with the foil and turn the squash over so that the cut side is facing down. Transfer this baking sheet to the oven and roast until squash is tender, about 40 minutes. Let the squash and garlic cool a bit.

Once it&#39;s cool enough to handle, scoop out the seeds of the squash and discard. Then, scoop out and measure roughly 1 cup of the cooked squash. Remove the bulb of garlic from its foil wrapping.

Set up your food processor with the &quot;S&quot; blade. Place the pumpkin seeds in the food processor and pulse until they are coarsely ground. Then, add the 1 cup of cooked squash, black beans, chipotles, adobo, coconut aminos, paprika, cumin, red wine vinegar, plus salt and pepper to taste. Squeeze the bulb of roasted garlic into the food processor (there should be roughly 6 cloves total).

Pulse the food processor a few times until you have a slightly dry and chunky paste. Scrape down the sides with a spatula to get everything combined and evenly puréed. Then, with the motor running, slowly drizzle the olive oil into the food processor through the feed tube. Once you have a thick and creamy dip consistency, you&#39;re good!

Check the dip for seasoning and adjust if necessary (more salt, more chipotles, more vinegar etc). Serve the dip with the suggested garnishes or just as-is!

This vegan kale power salad is so satisfying and loaded with flavour. Kale is topped with tender roasted sweet potatoes, crispy baked tofu bits, avocado, red onion, and a super creamy spicy almond dressing that you&#039;ll want to drizzle on everything!

Kale Power Salad with Spicy Almond Dressing

yeast

white wine vinegar

Tamari

maple syrup

Dijon mustard

hot sauce of choice,

chili powder

potatoes

arrowroot powder

cornmeal

kale,

peeled,

red onion,

almonds

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

Make the spicy almond dressing. In an upright blender, combine the almonds, garlic, nutritional yeast, water, olive oil, white wine vinegar, lime juice, Tamari, maple syrup, Dijon mustard, hot sauce, salt, and pepper. Blend the mixture on high until smooth and creamy. If it&#39;s a little thick and pasty, just add a big splash of water and blend it again. Taste the dressing and check for seasoning, adjust if necessary, and set aside.

In a small bowl, make a little spice blend: stir together the nutritional yeast, garlic powder, onion powder, paprika, and chili powder. Set out two medium bowls. Place the chopped sweet potatoes in one of the bowls and the tofu pieces in the other. Using a clean kitchen towel, really do your best to blot all moisture from the tofu.

Divide the spice blend evenly amongst the sweet potatoes and tofu. Drizzle both the sweet potatoes and the tofu with 1 ½ tablespoons of olive oil. Season both with salt and pepper. To the tofu only, add the arrowroot and cornmeal. Toss the sweet potatoes until evenly coated. Then, using a spatula, toss the tofu bits until evenly coated.

Spread the sweet potatoes and tofu out on opposite sides of the baking sheet. Give each piece as much space as you can. Pop the baking sheet into the oven and roast for 35 minutes, stirring and flipping the pieces at the halfway point. At the end of the roasting, the sweet potatoes should be tender and the tofu bits should be crunchy on the outside.

In a large bowl, combine the kale, remaining tablespoon of olive oil, lime juice, maple syrup, salt, and pepper. Use your hands to massage the kale until it’s slightly tenderized, about 1 minute.

Drizzle the top of the kale with some of the spicy almond dressing. Then top with roasted sweet potatoes, crispy spiced tofu bits, avocado, and red onion. Drizzle more of the dressing on top. Finish the salad with the toasted sliced almonds. Enjoy immediately.

https://content.jwplatform.com/videos/nErixSmn.mp4

This vegan kale power salad is so satisfying and loaded with flavour. Kale is topped with tender roasted sweet potatoes, crispy baked tofu bits, avocado, and red onion. A super creamy spicy almond dressing that you’ll want to drizzle on everything finishes it off.

This crispy and sticky glazed tofu with blackberries, balsamic, black pepper, and ground chillies is flavourful, unique, and rich in plant-based protein. Ready in 30 minutes with 10 key ingredients.

Blackberry Glazed Tofu with Black Pepper & Chili

block (14 oz/397 grams) firm tofu

arrowroot starch

(heaped) fresh blackberries

black pepper

ginger

salt,

Press the tofu for 10-15 minutes to get out excess moisture. Towel it off to dry and then cut into 1-inch cubes.

In a medium bowl, toss the tofu cubes with the olive oil, coconut aminos, salt, and pepper. Once coated, sprinkle the arrowroot starch and keep tossing until you can&#39;t see any white, powdery bits anymore.

Transfer the coated cubes of tofu to your air fryer, arranging the pieces so that each cube has a bit of space. Set your air fryer to 375°F and the timer for 15 minutes. Give the air fryer basket a little shake every 5 minutes to evenly brown and crisp up the tofu pieces. The tofu is done when it&#39;s evenly golden brown and super crispy.

To Air Fry Tofu:

In a medium bowl, toss the tofu cubes with the coconut aminos, salt, and pepper. Once coated, sprinkle the arrowroot starch and keep tossing until you can&#39;t see any white, powdery bits anymore.

Heat the 2 tablespoons of olive oil in a large sauté pan (or cast iron skillet) over medium heat. Once it&#39;s good and hot, add the tofu to the pan. Avoid adding any excess liquid pooled at the bottom of the bowl. Let the tofu sit until one side is deep golden brown, about 3-4 minutes.

Stir and flip the pieces and keep cooking until all sides are golden brown and crisp. Drizzle more olive oil into the pan if you notice the tofu sticking a bit.

To Pan Fry Tofu:

In a small-medium sauté pan over medium heat, combine the blackberries, balsamic vinegar, maple syrup, black pepper, chili, ground ginger, and salt. Once the liquid starts simmering and the blackberries are softening, about 3-4 minutes, start smushing the berries down with a spatula.

Keep smushing and stirring until you have a rustic, jammy texture. Give the glaze a taste and see if you&#39;d like more pepper, more chili etc. At this point the mixture should be fluid enough to coat the tofu cubes. If it isn&#39;t, simply add a couple tablespoons of water and stir.

Toss the crispy tofu cubes in the blackberry glaze and serve immediately. I like to garnish mine with some fresh herbs and extra black pepper.

Make the Blackberry Glaze:

Made this twice and it’s a keeper! I ended up with a little more sauce than I needed, but goodness knows you can save the extra and use it again! I added a 1/2 tsp Chinese five spice since I found the sauce a little too sweet. Also used a bit more cornstarch (no arrowroot in pantry) to get that coating. 

The second time I made it, I threw in some coconut bacon… really complimented the dish!

Served with rice and broccoli on the side. Spouse approved!

Just so delicious!! I made this last night using frozen blueberries because that was what I had on hand. Served with coconut rice and stir fried veggies. Will make again and again.

This is my new favorite tofu recipe! It was so yummy!

One of the best tofu dishes I've ever made.....excellent recipe!

This recipe is genius!! I made this for dinner with a friend and served as the protein for DIY bao buns, alongside spring onions, cucumber, grated carrot, chilli oil and some extra glaze sauce. Blackberries aren’t easily accessible for me, so I used whatever was in the fridge: half fresh and half frozen blueberries. 
It was an absolute hit, I’m going to try it with apricots this summer. Thank you!!

I always get excited when I see "unusual" flavor combinations in your recipes, because you're SO good at putting ingredients together in such a way that the end result is so much more than the sum of its parts. This tofu is no exception! We loved it - I had extra berries so I doubled the sauce and served it over rice with a little broccoli - next time I'll try snow peas or sliced bell peppers, for a Chinese takeout-style situation. As an aside, I used the air fryer and this will now be my go-to method for cooking tofu. Thanks for another awesome dish to add to my rotation!

I really hate tofu.  There.  I said it.

But I did make the sauce and reduced it to pour over bread that I fried in olive oil and vegan butter that I topped with a tomato, peach, and basil salsa, and it was incredible.  One of the best things I've made in a very long time.

This tofu is great, with or without the glaze. I cut the tofu into slabs instead of cubes for making sandwiches. Once again, Laura, great recipe.&nbsp;

Wow, this recipe rules!! Super easy prep and totally unique sweet/savory/peppery flavor. Baked tofu in the oven at 400F for 30 minutes and the texture was great. Served with white rice and greens sauteed in olive oil with thyme, a pinch of salt, and light squeeze of lemon. Will make this again and again! Thank you!

LOVE. THIS. So unique and flavorful and delicious. Made it with the blackberries growing outside, and will use frozen once the season is over!

These braised Romano beans with spicy cherry tomato sauce are a simple and incredibly flavourful side dish.

Top 10 coconut aminos recipes from across the web

The most viewed coconut aminos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

DIY Coconut Aminos Substitute

Creamy Vegan Vegetable Stew with Su...

Healthy Asian Meatballs

Sticky Ginger Tempeh with Coconut R...

Keto Ramen Noodles

Black Bean Dip with Roasted Squash,...

Kale Power Salad with Spicy Almond ...

Blackberry Glazed Tofu with Black P...

Braised Romano Beans with Spicy Che...

Thai Chicken Sheet Pan Dinner

Top 10 coconut aminos recipes from across the web

The most viewed coconut aminos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

DIY Coconut Aminos Substitute

Creamy Vegan Vegetable Stew with Su...

Healthy Asian Meatballs

Sticky Ginger Tempeh with Coconut R...

Keto Ramen Noodles

Black Bean Dip with Roasted Squash,...

Kale Power Salad with Spicy Almond ...

Blackberry Glazed Tofu with Black P...

Braised Romano Beans with Spicy Che...

Thai Chicken Sheet Pan Dinner

The most viewed coconut aminos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine