San-J Tamari Soy Sauce Gluten Free Description
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Made with 100% Soy
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Certified Gluten Free
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Non-GMO Project Verified
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Kosher
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Reduced Sodium
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Certified Vegan
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San-J Gluten Free Tamari is a premium soy sauce that is naturally brewed with 100% soy and no wheat whereas regular soy sauce is made with 40-60% wheat.
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Higher concentration of soy protein from soy gives San-J Tamari a richer and smoother taste than regular soy sauce.
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San-J Gluten Free Tamari has more flavor enhancing properties than salt. Reduce sodium intake and enjoy the full flavor of your dish by adding 1 tsp. Tamari (237 mg sodium) instead of ¼ tsp. salt (590mg sodium).
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Stir-fry or marinate poultry, meat, seafood, vegetables and tofu. Add 1-2 tsp. to perk up sauces, soups, gravies and casseroles.
Free Of
Gluten and GMOs
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (17 g)
Servings per Container: 40
| Amount Per Serving | % Daily Value |
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| Calories | 15 | |
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| Calories from Fat | 0 | |
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| Total Fat | 0 g | 0% |
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| Sodium | 710 mg | 29% |
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| Total Carbohydrates | 1 g | 0% |
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| Protein | 2 g | |
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| Iron | | 8% |
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Other Ingredients: Water, soybeans, salt, alcohol (to preserve freshness).
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Vegan Mushroom Gravy with Herbs
The holidays are filled with nostalgic flavors that become exponentially comforting each year they’re included in family feasts. One seasonal sauce that never ceases to invoke a strong sense memory is mushroom gravy. And with the help of a variety of mushrooms and a splash of tamari, you’ll wind up with rich umami flavor that'll make your family feel extra grateful. Pull out the Thanksgiving herbs and follow the below instructions for a gravy that’ll marry beautifully with any holiday dish.
Vegan Mushroom Gravy with Herbs
- 4 Tbsp. olive oil
- ½ lb. vegan butter
- ½ cup gluten-free flour
- 1 yellow onion (finely chopped)
- ½ lb. porcini or white button mushrooms (finely chopped)
- ½ lb. shiitake mushrooms (finely chopped)
- 1 Tbsp. garlic (minced)
- ½ tsp. dried thyme
- 3 cups mushroom broth (cold)
- ½ tsp. black pepper
- 2 tsp. tamari
- Fresh thyme leaves (roughly chopped, or fresh sage or rosemary)
- Heat thick-bottomed pot over low heat. Add olive oil and butter and melt.
- Add mushrooms and onions, stir with wooden spoon and sweat until soft. (Note: It may seem like there is a lot of fat in the pot but the mushrooms will absorb it, and release water as well. This is needed for thickening the gravy.)
- Add garlic, cook briefly and stir in dried thyme.
- Add flour and mix until it soaks up liquid and forms paste-like consistency known as roux.
- When roux is formed and hot, add ? of the cold broth and stir quickly and well until combined.
- Turn up heat under pot and stir in another ? of broth. Stir well until combined.
- Stir in last of the broth and combine well.
- Whisk in fresh thyme, pepper and tamari. Taste and adjust seasonings. (Note: If gravy is not thick enough, continue to simmer. If gravy is too thick, add more mushroom broth.)
Get these ingredients and more at Vitacost.com!
