White Soy Sauce 1800ml

  • £42.00


 

The body and depth of soy sauce, without the dark colour, for use in sauces, noodles, stocks; with vegatables, meat and fish.

Ingredients : Wheat, sea salt, soybeans, alcohol of canesugar, flavour enhancer E621, acidifier E270, water; traces of aspergillus kôji

Refrigerate if possible

1800ml

Vegan White Soy Caramel Brownies 

INGREDIENTS:

CARAMEL:

170g Brown Sugar

65g Vegan Butter/ Margarine

4 tbsp White Soy

3 tbsp Plant Milk

1 tbsp Vanilla Extract


BROWNIES:

250g Plain Flour

350g Demerara Sugar

65g Cocoa Powder

1 tsp Baking Powder

1 tsp Salt

250ml Water

250ml Oil

2 tsp Vanilla Extract

100g Vegan Chocolate Chips


METHOD:

  1. For the Caramel, put the butter and sugar in a pan over a medium heat and stir until dissolved. Add the soy, milk and vanilla and bring up to the boil. Boil 3-5 minutes or until thickened, pour into a jug and set aside.
  2. Preheat the oven 180C, grease and line a 9x9” tin.
  3. Mix the flour, sugar, cocoa, baking powder & salt in a bowl with a whisk. In a jug mix the water, oil and vanilla.
  4. Add the wet ingredients to the dry and mix to just combine (do not overmix). Add the chocolate chips and pour into the prepared tin.
  5. Drizzle over the caramel and swirl with a skewer.
  6. Bake on the middle shelf for 25 minutes, remove and cool completely in the tin.
  7. Remove and slice into huge chunks and devour!


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