Hoisin sauce was just another well-loved condiment no longer within my grasp until I found a recipe and modified it to be safe for me. If you have a soy allergy (I don’t) try this with Mary Kate’s Soy-Free, gluten-free “Tamari Sauce” and let us know how it worked out for you.
Hoisin Sauce – Gluten-free with Soy-free option
Makes 3 cups.
- 1/2 of a 15 ounce can of Black Beans, rinsed and drained (I use my home canned, but use what’s safe for you.)
- 1 Tablespoon of either Sesame Oil, Chili Oil or other safe for you oil (I can’t use Sesame, so I made a homemade Chili oil with my safe oil.)
- 1/2 Tablespoon of minced Garlic
- 1/2 cup brown sugar
- 1/2 Tablespoon of Molasses
- 2 Tablespoons of Apple Cider Vinegar (Bragg’s is generally safest for those with corn allergies)
- 2 Tablespoons of Rice Vinegar
- 2 1/2 Tablespoons of Soy Sauce (I do well with San-J Tamari Gluten Free Soy Sauce, the alcohol is from cane sugar not corn, but if you can’t use soy, try Mary Kate’s recipe for a Soy-Free, gluten-free “Tamari Sauce” )
- 1 Tablespoon of water
- 1/8 teaspoon of crushed red pepper
In a food processor, purée the black beans into a fine paste. If it is too thick and doesn’t process well, add a little bit of water (1 teaspoon at a time) until you can continue to pulse the black beans. They should be puréed into mush.
In a non-reactive pan (I used an enameled cast iron pan), heat the oil until it is hot, but not yet smoking. Add the garlic and cook for about 2 minutes (don’t let it turn brown).
Once the garlic is cooked, add all ingredients to your pan and stir together really well. Bring to a boil, and then reduce heat to medium-low and simmer for 15 to 20 minutes. The sauce should coat and stick to the back of a wooden spoon when it is ready.
Remove from heat immediately and let it cool before placing it a container in the refrigerator. I put mine in a squeeze bottle so I can use it easily whenever I want.
Enjoy with all your favorite Asian and Asian-inspired dishes!