Best 5 Homemade Vegan Worcestershire Sauce Recipes
**Vegan Worcestershire Sauce: A Plant-Based Twist on a Classic Condiment**
Worcestershire sauce, a quintessential ingredient in many savory dishes, adds a complex and savory flavor that elevates everything from stews and soups to marinades and sauces. Traditionally made with anchovies, this condiment is often off-limits to those following a vegan diet. However, with a few simple substitutions, you can easily create a delicious and flavorful vegan Worcestershire sauce that retains all the umami and depth of flavor of the original. This article presents two variations of vegan Worcestershire sauce: a classic version and a gluten-free version. Both recipes are easy to make and use pantry-friendly ingredients, making them accessible to home cooks of all levels. Whether you're a seasoned vegan or simply looking to explore plant-based alternatives, these recipes will provide you with a versatile and delicious condiment that will enhance your culinary creations.
HOMEMADE WORCESTERSHIRE SAUCE
This is a quick and easy recipe I made with my son.
Provided by mlally
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 9
Steps:
- Combine apple cider vinegar, water, soy sauce, brown sugar, mustard powder, onion powder, garlic powder, ground cinnamon, and black pepper together in a saucepan; bring to a boil and cook until fragrant, about 45 seconds. Cool to room temperature.
Nutrition Facts : Calories 9.8 calories, Carbohydrate 1.6 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.3 g, Sodium 151.3 mg, Sugar 1.2 g
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
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, TWO WAYS
Provided by Mark Bittman
Categories condiments, project
Time 5h
Yield 2 cups thick sauce; 6 cups thin
Number Of Ingredients 25
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
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:
- For a gluten-free version of the sauce, use tamari instead of soy sauce.
- If you don't have any molasses, you can substitute maple syrup or brown sugar.
- To make the sauce spicier, add a pinch of cayenne pepper or red pepper flakes.
- For a sweeter sauce, add a tablespoon or two of honey or agave nectar.
- Store the sauce in a sealed container in the refrigerator for up to 3 months.
Conclusion:
This homemade vegan Worcestershire sauce is a delicious and versatile condiment that can be used in a variety of recipes. It's perfect for adding flavor to soups, stews, gravies, marinades, and salad dressings. It's also a great addition to vegan burgers, tacos, and other plant-based dishes. With just a few simple ingredients, you can easily make your own vegan Worcestershire sauce at home. Give this recipe a try and see for yourself how easy and delicious it is!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
