The Vegan Seafood Sauce No One Thought Could Taste This Good!

Ingredients I used:

• 1 stick of Earth Balance vegan butter (800 calories for the whole stick)

• 1 large onion

• Bell pepper (mine was a little wrinkled, but still usable!)

• About 2 cups vegetable broth

• Light agave

• Coconut sugar

• Kombucha (instead of soda like most folks use)

• Bragg’s vinegar

• Half a lemon (yep, seeds and all)

• Garlic (LOTS of garlic, y’all know I love me some garlic)

• Salted ginger

• Accent seasoning

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How I made it:

Step 1: Prep the pot

Y’all, I grabbed a big pot and got to work. I dropped the whole stick of vegan butter in there—yep, 800 calories worth. But don’t worry, this batch makes a lot, and it’ll stretch across multiple meals.

Step 2: Caramelize the onion

I chopped a big ol’ onion—just look at this thing, it’s going all in the pot! I let it caramelize, meaning I cooked it until it turned golden and naturally sweet.

Step 3: Add bell pepper

Next, I threw in some bell pepper. Now I know that’s unusual, but mine was getting soft and I wasn’t gonna waste it. And guess what—it turned out delicious!

Step 4: Add the broth

I poured in about 2 cups of veggie broth. This is what’s gonna thin out your sauce and give it that base. I poured just enough to get the right consistency.

Step 5: Add sweeteners

I used light agave—sometimes I do half agave, half coconut sugar. I like mine sweet, so I added a good amount.

Step 6: Add kombucha

Now listen, I know y’all think I’m wild for this one… but instead of soda, I used kombucha. I can already hear y’all saying, “Girl, you really throwing anything in there,” but listen—this is my sauce, and you don’t gotta try it unless you want to! Kombucha is acidic, so it gives that fizz like Sprite or Coke would.

Step 7: Add vinegar

I added Bragg’s vinegar—it’s the kind with the “mother” in it, real raw and good for you.

Step 8: Squeeze in lemon

I cut up half a lemon and tossed the whole thing in—seeds too. You can strain the seeds if that’s your style, but I left ’em in.

Step 9: Garlic time

This is my favorite part! I added a ton of garlic—just look at all that garlic. I don’t play when it comes to flavor. It sticks to the knife and your fingers, which is kind of annoying, but totally worth it.

Step 10: Add coconut sugar

Coconut sugar has a deep, rich flavor, and I used it to balance out the sweet and savory.

Step 11: Season it up

I added a little bit of accent seasoning—just a touch.

Step 12: Let it cook down

Y’all, now it’s time to let it simmer. Once it starts boiling, it’ll thicken naturally. You don’t need tons of butter to make a seafood sauce rich—just let it reduce and you’ll get that perfect texture.

My tips for y’all:

• Don’t stress about using “ugly” veggies—wrinkled peppers still bring flavor

• Sauce will thicken as it cooks, so don’t panic if it’s watery at first

• I freeze a portion 'cause I make a big batch

• Vegan seafood sauce keeps well over time

• This is my version, and y’all can totally tweak it to fit your taste!

This is my fully vegan seafood sauce, and y’all—it’s gonna be amazing! I’ll be filming a seafood boil using this sauce real soon.