Easy to make Korean-inspired gochujang sauce that’s vegan, gluten-free, naturally sweetened, and soy-free! Only 5 minutes, 5 ingredients and 1 mixer required.


  • 1/3 cup < span class="wprm-recipe-ingredient-name">Chickpea Miso Paste (we like the Miso Master Organic brand // or use soy miso – just make sure it’s vegan and gluten free if needed)< /li>
  • 1/ 4 Cup Maple Syrup (more to taste)
  • 1/3 cup Korean Chili Flakes* (more to taste)
  • 1/4 cup Coconut Aminos (More more to taste (or under Tamari, but reduce the amount as it is saltier)
  • 4 cloves garlic (chopped)
  • 2-4 Soup Water (dilute)

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  • Towards a small blender or Add the food processor, chickpea miso, maple syrup, chilli flakes, coconut and garlic. Blend until smooth, gradually adding water to make a paste (see photo for texture).
  • Flavour and Adjust the flavor as needed. Add more chili flakes for flavor, coconut aminos for depth of flavor, maple syrup for sweetness, garlic for zing, or salt for saltiness.
  • Store in the fridge for up to 2 weeks or in the freezer for up to 1 month. Perfect for dishes like tempeh, cauliflower wings , sauces, marinades, etc. .
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