Soy Sauce / Tamari: Vegan Cooking Guide
Soy sauce is fermented soy and wheat - a deeply savoury, salty condiment that adds umami to virtually any vegan dish. Tamari is the gluten-free version made without wheat, with a slightly richer, more rounded flavour. Dark soy sauce is thicker and sweeter; light soy is saltier and thinner; both have their place.
How to Use Soy Sauce / Tamari
Use instead of salt in many dishes - add during cooking for depth or at the table for brightness. A tablespoon transforms stir-fries, marinades, soups and dressings. Reduce with garlic, ginger and maple syrup for a quick Asian glaze.
Nutrition
High in sodium - use thoughtfully; contains glutamates (natural umami compounds) and beneficial amino acids.
Chef's Tips
- Add soy sauce at the start of cooking for depth; add a fresh splash at the end for brightness - they taste different.
- Reduced soy with garlic and ginger is the fastest marinade there is - tofu, tempeh and seitan all benefit.
- Store in the fridge once opened to maintain freshness - soy sauce keeps for years but the quality drifts at room temperature.
→ Find the best substitutes for soy sauce / tamari
Vegan Recipes Using Soy Sauce / Tamari
Learn to cook with soy sauce / tamari on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
Explore the course Browse all UK ingredients