Best 5 Easy Vegan Worcestershire Recipes
Indulge in the delectable world of vegan Worcestershire sauce with our collection of easy-to-follow recipes. Crafted with simple ingredients and bursting with umami-rich flavors, these sauces are the perfect addition to your favorite dishes, transforming them into culinary masterpieces. From the classic Worcestershire sauce that adds a savory depth to your meals to the spicy Sriracha Worcestershire sauce that brings a fiery kick, we have a recipe for every taste and occasion. Get ready to enhance your cooking repertoire and impress your family and friends with these delicious vegan Worcestershire sauces.
Let's cook with our recipes!
VEGAN WORCESTERSHIRE SAUCE
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
HOMEMADE VEGAN WORCESTERSHIRE SAUCE
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
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.
VEGAN WORCESTERSHIRE SAUCE
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
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
EASY VEGAN WORCESTERSHIRE
Not exactly the same as regular Worcestershire, but a good substitute. This sauce has a very intense flavor that I actually like MORE than the regular stuff. Found on randomgirl.com.
Provided by Yogi8
Categories Vegan
Time 10m
Yield 4 oz
Number Of Ingredients 10
Steps:
- Combine all ingredients in a pan and bring to a boil over med-high heat.
- Reduce heat and simmer for a minute or so, stirring often.
- Let cool and store in frig in a container with a tight-fitting lid.
DIY VEGAN WORCESTERSHIRE SAUCE
Recently I was in need of a vegan worcestershire sauce. I didn't have any on hand, so I made this recipe based on the ingredients of some commercially prepared vegan worcestershire sauces. I thought it tasted pretty good and worked well in my recipe, so I thought I would share.
Provided by TheNibbleNook
Categories Sauces
Time 7m
Yield 48 Teaspoons
Number Of Ingredients 12
Steps:
- Place all of the ingredients into a blender or jar with a tight-fitting lid. Process or shake until all of the ingredients are well combined. Note: If you use a blender the sauce may lighten in color and get very bubbly from the added air. The sauce will settle into a dark color and the bubbles will dissolve after a few minutes.
- Although you can use this immediately, I find the flavors meld best and spices dissolve a bit a few hours after it's made.
- Shake before each use.
- Makes about 8 ounces or 48 teaspoons.
Nutrition Facts : Calories 3, Sodium 66.5, Carbohydrate 0.6, Sugar 0.5, Protein 0.1
Tips:
- Use a variety of mushrooms. This will give your Worcestershire sauce a more complex flavor.
- Roast the mushrooms before using them. This will intensify their flavor and make them more concentrated.
- Use a good quality soy sauce. The soy sauce is one of the main ingredients in Worcestershire sauce, so it's important to use a good quality one.
- Add some sweetness. A little bit of sweetness will help to balance out the acidity of the vinegar.
- Let the sauce age. The longer you let the Worcestershire sauce age, the better it will taste.
- Store the sauce in a cool, dark place. This will help to preserve its flavor.
Conclusion:
This easy vegan Worcestershire sauce is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for adding flavor to soups, stews, gravies, and marinades. It can also be used as a dipping sauce for vegetables or tofu. With a little planning, you can easily make your own vegan Worcestershire sauce at home. So next time you're looking for a flavorful and healthy condiment, give this recipe a try.
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