Vegan Gochujang Sauce Recipe

Vegan Gochujang Sauce Recipe

Ingredients

Recipe for: Gochujang Sauce (Korean Chili Paste)

• 1/3 cup chickpea miso paste
• 1/4 cup maple syrup (plus more to taste)
• 1/3 cup chili flakes (plus more to taste)
• 1/4 cup coconut aminos
• 4 cloves garlic (minced)
• 2-4 Tbsp water

Method

1. To a small blender or food processor, add chickpea miso, maple syrup, chili flakes, coconut aminos, and garlic
2. Blend together until smooth, adding water a little at a time to thin into a paste
3. Taste and adjust flavor as needed
4. Add more pepper flake for spice, coconut aminos for depth of flavor, maple syrup for sweetness etc
5. Store in the refrigerator up to 2 weeks or in the freezer up to 1 month
6. Use on dishes like tempeh, cauliflower wings, sauces, marinades

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