Best Vegetarian Worcestershire Sauce By Bryanna Grogan Recipes

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VEGAN WORCESTERSHIRE SAUCE



Vegan Worcestershire Sauce image

This vegan Worcestershire sauce is so easy to make at home with simple ingredients. Whip up a batch and store it for up to 2 months in the fridge!

Provided by Alison Andrews

Categories     Sauce     Savory     Sides

Time 10m

Number Of Ingredients 9

1/2 cup Apple Cider Vinegar ((120ml))
1/4 cup Water ((60ml))
2 Tbsp Light Brown Sugar
2 Tbsp Maple Syrup
3 Tbsp Soy Sauce
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/4 tsp Cinnamon
1/4 tsp Ground Black Pepper

Steps:

  • Add apple cider vinegar, water, light brown sugar, maple syrup, soy sauce, onion powder, garlic powder, cinnamon and ground black pepper to a saucepan and heat on medium heat.
  • Whisk the sauce while heating to dissolve the sugar and mix it well.
  • Heat to a simmer and then turn off the heat and let it cool completely.
  • Transfer to an airtight container and refrigerate. It will last for up to 2 months in the fridge.

Nutrition Facts : ServingSize 2 teaspoons, Calories 17 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 190 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g

VEGETARIAN WORCESTERSHIRE SAUCE BY BRYANNA GROGAN



Vegetarian Worcestershire Sauce by Bryanna Grogan image

Worcestershire sauce is not Vegetarian. So if you can't find the store bought version such as Wizard? Here is Bryanna's recipe. It's worth the shot.

Provided by That is Dr House to

Categories     Sauces

Time 10m

Yield 1 1/2 cups, 24 serving(s)

Number Of Ingredients 15

1 cup cider vinegar
1/3 cup dark molasses
1/4 cup soy sauce
1/4 cup water
3 tablespoons lemon juice
1 1/2 teaspoons salt
1 1/2 teaspoons mustard powder
1 teaspoon onion powder
1/2 teaspoon black pepper
3/4 teaspoon ground ginger
1/4 teaspoon garlic granules
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves or 1/8 teaspoon allspice
1/8 teaspoon ground cardamom

Steps:

  • Combine all ingredients in blender.
  • Pour into saucepan
  • bring to boil.
  • Store in refrigerator.

Nutrition Facts : Calories 19.5, Fat 0.1, Sodium 315.4, Carbohydrate 4.1, Fiber 0.1, Sugar 2.8, Protein 0.4

VEGAN WORCESTERSHIRE SAUCE, TWO WAYS



Vegan Worcestershire Sauce, Two Ways image

Provided by Mark Bittman

Categories     condiments, project

Time 5h

Yield 2 cups thick sauce; 6 cups thin

Number Of Ingredients 25

1 piece kombu (dried kelp), 4 to 6 inches long
3 dried shiitake mushrooms
2 cups vegetable trimmings (stalks, stems and skins from vegetables like tomatoes, onions, celeriac, carrots, ginger, cabbage, broccoli or cauliflower and potatoes)
3 pounds tomatoes, blanched and peeled
1 large yellow onion, peeled and roughly chopped
4 small carrots, peeled and cut into 1/2 inch slices
1 large celery rib, cut into 1/2 inch slices
4 inches fresh ginger, peeled and thinly sliced
1 teaspoon cinnamon
6 bay leaves
1/2 teaspoon black peppercorns
1/2 teaspoon sansho peppercorns, Sichuan peppercorns or green peppercorns
1 tablespoon ground, dried sage
1 tablespoon soybean powder (optional)
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon dried thyme
1/2 small dried hot red chili
1 cup rice vinegar
3/4 cup soy sauce (preferably a mixture of tamari and shoyu)
1/2 cup light brown sugar
2 tablespoons plus 1 teaspoon salt
1 cup red wine
1 large apple, peeled and finely grated
Shichimi (Japanese seven-spice powder) to taste.

Steps:

  • Two days before you want to make the Worcestershire sauce, combine the kombu with 1 cup cold water and refrigerate overnight. Strain and reserve both the kombu and the liquid. Then soak the shiitake mushrooms in the liquid overnight.
  • Put the kombu in a large stockpot with 8 cups water. Bring to a boil, then reduce the heat and very gently simmer for 2 hours. Add the vegetable trimmings to the stockpot and cook for another 1 to 2 hours.
  • While the stock is cooking, pure the tomatoes in a blender or food processor; strain with a fine sieve into a large pot over high heat. Drain and thinly slice the reconstituted shiitake mushrooms (discard their soaking liquid). Add the mushrooms, onion, carrots, celery and ginger to the tomato purée. Bring the tomato mixture to a boil, then reduce the heat to low and simmer for 1 hour.
  • Add the cinnamon, bay leaves, black peppercorns, sansho peppercorns, sage, soybean powder (if you're using it), cloves, nutmeg, thyme and chili to the tomato mixture; cook for 10 minutes. Cool slightly, then blend gently in a blender or food processor; you want all the spices to be finely ground but not liquefied. Return the tomato mixture to the pot and add the rice vinegar, soy sauce, brown sugar and salt. Cook over medium heat for 10 minutes, then turn the heat to medium-high and cook for another 10 minutes; turn the heat to low.
  • Strain the vegetable stock and discard the solids. Put the wine and 3 cups of the vegetable stock in a saucepan over high heat; cook until reduced by .75, about 15 minutes. Strain .5 of the tomato mixture into the reduced wine-stock mixture and keep warm (this is the "thin" sauce).
  • Add the apple to the remaining tomato mixture; simmer for another 10 minutes, then add a dash of shichimi. Taste and adjust the seasoning. (This is your "thick" sauce.) Use the sauces immediately or transfer to airtight containers and refrigerate for up to 2 weeks.

Nutrition Facts : @context http, Calories 347, UnsaturatedFat 1 gram, Carbohydrate 66 grams, Fat 2 grams, Fiber 11 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 2790 milligrams, Sugar 39 grams, TransFat 0 grams

VEGAN WORCESTERSHIRE SAUCE



Vegan Worcestershire Sauce image

Most store bought Worcestershire sauces have anchovies in them. Here is a recipe from The Garden of Vegan by Tanya Barnard and Sarah Kramer that has been veganized! Here's a little history from IndiaCurry.com: History shows that during British Raaj, there was a Governor General for the state of Bengal, Lord Marcus Sandys who enjoyed a Bengali chutney on his fish. The chutney was made with Tamarind, Onions, Garlic, Ginger, Salt, Cayenne Pepper, Sugar cane jaggery, Raisins, Dried Dates, Cinnamon, Cardamom and Cloves. He ordered a batch to take home in 1835 along with the recipe. His home was in Shire, Worcester. By the time the ship arrived, and the Governor took the delivery, the chutney had turned in to an aromatic vinegar. He hired two chemists Lea and Perrin. They took the recipe and made a batch. The pungent aroma was too severe for their liking. However, they let it age for three months to emulate time in the ship. Again the chutney turned into an aromatic vinegar. They made a few modifications. They added soy sauce as a base and vinegar. They added Anchovies, since the chutney was originally made to be served on fish. They replaced Jaggery, Raisins and Dates with molasses. After these modifications, they let it ferment. Further adjustments were made to finally produce the "Worcester sauce" and now marketed as "Worcestershire sauce". Similar formulas are used in United States to create Steak sauces, except there are no Anchovies. The Steak sauces are NOT aged, but cooked to make them more pungent. Tomato purees are also added when making Steak sauces. So, now you have it. If it is raw, its a Chinch-Gur Chutney. If its fermented, its a Worcestershire Sauce. If its cooked, its a Steak Sauce.

Provided by Sharon123

Categories     Asian

Time 10m

Yield 3/4 cup

Number Of Ingredients 10

1/2 cup apple cider vinegar
2 tablespoons Braggs liquid aminos, amino acid (or soy sauce)
2 teaspoons water
1 teaspoon dry sweetener
1/4 teaspoon ground ginger
1/4 teaspoon mustard powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon black pepper

Steps:

  • In a small saucepan, combine all of the ingredients over medium high heat, whisking briskly.
  • Bring to a boil, reduce heat, and simmer for 1 minute, stirring constantly.
  • Set aside to cool.
  • Store in the refrigerator in a clean container with a tight fitting lid.
  • Makes about 3/4 cup. Enjoy!

Nutrition Facts : Calories 48.5, Fat 0.4, Sodium 9.4, Carbohydrate 4.1, Fiber 0.7, Sugar 1.2, Protein 0.6

HOMEMADE VEGAN WORCESTERSHIRE SAUCE



Homemade Vegan Worcestershire Sauce image

This recipe for vegan Worcestershire sauce makes a fresher alternative to store-bought sauce. Try using it to make Colin Quinn's Irish Lamb Stew.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes about 1 cup

Number Of Ingredients 9

2 cups apple-cider vinegar
1/2 cup soy sauce
1/4 cup light-brown sugar
1 teaspoon ground ginger
1 teaspoon ground yellow mustard seed or dry mustard
1 teaspoon onion powder
1 clove garlic, crushed
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper

Steps:

  • Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.

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