Coconut Aminos Recipes Vegan: Delicious Plant-Based Ideas

If you’re exploring vegan cooking or simply looking to add a delicious and healthy twist to your meals, coconut aminos is an ingredient you need to know about. This naturally fermented sauce made from the sap of coconut blossoms offers a rich, slightly sweet, and salty flavor that makes it an excellent soy sauce alternative.

Perfect for those avoiding soy or gluten, coconut aminos lend a subtle umami punch to your dishes without overpowering them.

In this post, we’ll dive into several easy and flavorful vegan recipes featuring coconut aminos. From stir-fries to marinades and dressings, you’ll discover how versatile and tasty this ingredient can be.

Whether you’re meal prepping or cooking a quick dinner, these recipes will inspire you to incorporate coconut aminos into your plant-based kitchen with ease.

Why You’ll Love This Recipe

Coconut aminos are a game-changer for vegan and gluten-free cooking. Unlike traditional soy sauce, coconut aminos are low in sodium, making them a heart-friendly option without sacrificing flavor.

Their naturally sweet and savory profile enhances a wide range of dishes, from roasted vegetables to noodle bowls.

These recipes are not only easy to prepare but also packed with nutrients and vibrant flavors. Using coconut aminos helps you avoid common allergens like soy and gluten, making your meals accessible to more people.

Plus, the versatility of coconut aminos means you can experiment with different cuisines — Asian-inspired, Mediterranean, or simple salads — all while keeping your dishes wholesome and satisfying.

Ingredients

• Coconut aminos (store-bought or homemade) – 1/4 cup per recipe
• Fresh vegetables like broccoli, bell peppers, carrots, and snap peas
• Tofu or tempeh, pressed and cubed (for protein)
• Garlic – 2 cloves, minced
• Ginger – 1 teaspoon, grated
• Sesame oil – 1 tablespoon
• Maple syrup or agave nectar – 1 teaspoon (optional for extra sweetness)
• Green onions, chopped – for garnish
• Chili flakes or fresh chili – for a spicy kick (optional)
• Rice vinegar – 1 tablespoon (for dressings and marinades)
• Cooked brown rice or quinoa – for serving

Equipment

• Large skillet or wok
• Mixing bowls
• Measuring spoons and cups
• Sharp knife and cutting board
• Spatula or wooden spoon
• Small whisk (for dressings)
• Serving plates or bowls

Instructions

1. Prepare your protein and vegetables: Press tofu to remove excess moisture, then cut into bite-sized cubes. Wash and chop vegetables into uniform pieces for even cooking.
2. Mix the sauce: In a small bowl, combine 1/4 cup coconut aminos, 1 tablespoon sesame oil, minced garlic, grated ginger, and maple syrup if desired. Whisk until blended.
3. Cook the tofu: Heat a skillet over medium heat. Add a small amount of oil and sauté tofu cubes until golden on all sides, about 5-7 minutes. Remove tofu and set aside.
4. Sauté the vegetables: In the same skillet, add a bit more oil if needed. Add firmer vegetables first (like carrots and broccoli), sautéing for 3-4 minutes, then add softer vegetables (like bell peppers and snap peas). Cook until tender-crisp.
5. Add sauce and protein: Return tofu to the skillet and pour in the coconut aminos sauce. Toss everything to coat evenly and cook for another 2-3 minutes until the sauce is slightly reduced and aromatic.
6. Season and garnish: Taste and add chili flakes or fresh chili if you want some heat. Garnish with chopped green onions before serving.
7. Serve: Plate your stir-fry over cooked brown rice or quinoa for a complete meal.

Tips & Variations

Tip: Pressing tofu properly is key to achieving a crispy texture. Use a tofu press or wrap the tofu block in a clean towel and place a heavy object on top for 15-30 minutes.

For a quick marinade, combine coconut aminos with garlic and ginger, then soak tempeh slices for 20 minutes before pan-frying.

If you want to try a salad dressing, whisk together coconut aminos, rice vinegar, sesame oil, a little maple syrup, and grated ginger for a tangy, umami-rich vinaigrette. It pairs beautifully with crunchy greens and roasted nuts.

Consider swapping vegetables based on seasonality or preference. Mushrooms, zucchini, or bok choy work wonderfully with coconut aminos too.

For a heartier dish, add cooked chickpeas or edamame along with tofu for extra protein diversity.

Nutrition Facts

Note: Nutrition values may vary depending on specific ingredients and portion sizes.

Serving Suggestions

Enjoy your coconut aminos stir-fry as a standalone meal or pair it with steamed jasmine rice or quinoa for a well-rounded dinner. It also works wonderfully as a filling for lettuce wraps or as a topping for grain bowls.

For a lighter option, serve this dish alongside a crisp Asian-style cucumber salad or a simple miso soup to complement the flavors.

Looking to expand your vegan recipe repertoire? Check out these delicious plant-based ideas: Thelma Sanders Squash Recipe, Passover Zucchini Kugel Recipe, and Pesto Recipe Marcella Hazan for more inspiration.

More Coconut Aminos Vegan Recipes

Coconut Aminos Maple Tofu Bowl

This bowl combines crispy maple-glazed tofu with roasted sweet potatoes and kale, drizzled generously with a savory coconut aminos dressing. It’s perfect for meal prep and packed with vibrant flavors.

Ingredients

• 1 block firm tofu, pressed and cubed
• 2 tablespoons coconut aminos
• 1 tablespoon pure maple syrup
• 1 medium sweet potato, peeled and diced
• 2 cups kale, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with half the olive oil, salt, and pepper. Roast for 25 minutes until tender.
2. Meanwhile, mix coconut aminos and maple syrup. Toss tofu cubes in this mixture.
3. Heat remaining olive oil in a skillet over medium heat. Add tofu and cook until golden brown on all sides, about 8-10 minutes.
4. Wilt kale in the same skillet for 2-3 minutes.
5. Assemble your bowl with roasted sweet potatoes, maple tofu, and sautéed kale. Drizzle any remaining sauce on top and enjoy.

Coconut Aminos Asian Noodle Salad

A refreshing cold noodle salad that’s perfect for lunch or a light dinner. The coconut aminos dressing brings a delicate balance of sweet and savory notes with fresh herbs and crunchy veggies.

Ingredients

• 8 oz rice noodles, cooked and cooled
• 1/4 cup coconut aminos
• 2 tablespoons lime juice
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 cup shredded carrots
• 1 cup sliced cucumber
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped peanuts (optional)
• 1 tablespoon toasted sesame seeds

Instructions

1. In a large bowl, whisk together coconut aminos, lime juice, sesame oil, and ginger.
2. Add cooled rice noodles, shredded carrots, cucumber, and cilantro to the bowl.
3. Toss everything gently to combine and coat with dressing.
4. Top with chopped peanuts and sesame seeds before serving.

Coconut Aminos Stir-Fried Vegetables with Tempeh

A quick and nutritious stir-fry featuring protein-packed tempeh and colorful vegetables, all glazed with a flavorful coconut aminos sauce.

Ingredients

• 1 block tempeh, cubed
• 2 tablespoons coconut aminos
• 1 tablespoon olive oil
• 2 cups mixed vegetables (snap peas, bell peppers, broccoli)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon chili flakes (optional)
• Green onions for garnish

Instructions

1. Heat olive oil in a wok or large skillet over medium-high heat.
2. Add tempeh cubes and cook until golden and crispy, about 5-7 minutes.
3. Add garlic and ginger, sauté for 1 minute until fragrant.
4. Add mixed vegetables and stir-fry for 4-5 minutes until crisp-tender.
5. Pour in coconut aminos and chili flakes if using. Toss to coat and cook for another 2 minutes.
6. Garnish with sliced green onions and serve hot.

Conclusion

Coconut aminos are truly a versatile ingredient that can elevate your vegan cooking to new heights. From stir-fries to salads and bowls, their naturally sweet and savory profile provides a delicious umami flavor without the drawbacks of soy or gluten.

These recipes demonstrate how easy it is to incorporate coconut aminos into everyday meals, making them healthier and more exciting.

By experimenting with different vegetables, proteins, and seasonings, you can create countless dishes that suit your taste and dietary needs. Whether you’re a seasoned vegan or just trying to add more plant-based meals to your routine, coconut aminos offer a flavorful, nutritious, and allergy-friendly option.

Don’t forget to explore other tasty plant-based recipes like the Thelma Sanders Squash Recipe or the Pesto Recipe Marcella Hazan to keep your menu fresh and exciting.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Coconut Aminos Stir-Fry”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful vegan stir-fry using coconut aminos for a savory, gluten-free sauce. Quick and easy to prepare, perfect for a healthy weeknight meal.”, “prepTime”: “PT10M”, “cookTime”: “PT15M”, “totalTime”: “PT25M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 tablespoons coconut aminos”, “1 tablespoon sesame oil”, “1 block (14 oz) firm tofu, pressed and cubed”, “1 red bell pepper, sliced”, “1 cup broccoli florets”, “1 medium carrot, julienned”, “2 cloves garlic, minced”, “1 teaspoon grated fresh ginger”, “2 green onions, sliced”, “1 tablespoon toasted sesame seeds”, “1/4 teaspoon crushed red pepper flakes (optional)”, “Cooked brown rice, for serving”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat sesame oil in a large skillet over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add tofu cubes and cook until golden on all sides, about 5-7 minutes.”}, {“@type”: “HowToStep”, “text”: “Add garlic and ginger; saut\u00e9 for 1 minute until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add bell pepper, broccoli, and carrot; stir-fry for 5 minutes until tender-crisp.”}, {“@type”: “HowToStep”, “text”: “Pour in coconut aminos and toss to coat all ingredients evenly.”}, {“@type”: “HowToStep”, “text”: “Cook for another 2 minutes, allowing sauce to reduce slightly.”}, {“@type”: “HowToStep”, “text”: “Remove from heat and sprinkle with green onions, sesame seeds, and red pepper flakes if using.”}, {“@type”: “HowToStep”, “text”: “Serve hot over cooked brown rice.”}], “nutrition”: {“calories”: “280”, “proteinContent”: “15g”, “fatContent”: “14g”, “carbohydrateContent”: “22g”}}