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
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FREDY SOSA
[email protected]This sauce is delicious and easy to make. It's a great way to add a little bit of flavor to your favorite vegan dishes.
Manzurul Islam
[email protected]This sauce is a great way to add a little bit of umami to your vegan dishes. I love using it in stir-fries and marinades.
Rafi Ullah
[email protected]I'm so glad I found this recipe. I've been looking for a vegan Worcestershire sauce that tastes just like the real thing, and this one is it!
Asef Urfan
[email protected]This sauce is a must-have for any vegan kitchen. It's so versatile and adds a great flavor to any dish.
Dolma Yangtsho
[email protected]I was really surprised at how good this sauce is. I'm not a huge fan of Worcestershire sauce, but this vegan version is delicious.
Bina Sah
[email protected]This sauce is a great way to add a little something extra to your favorite vegan dishes. I especially love it on grilled portobello mushrooms.
Donte Smith
[email protected]I love this sauce! It's so easy to make and it tastes amazing. I've been using it on everything from tofu scrambles to roasted vegetables.
BD safwone YT
[email protected]This sauce is a lifesaver! I'm always looking for ways to add flavor to my vegan dishes, and this sauce is the perfect solution.
NAKIWALA Sharon
[email protected]I've been using this sauce for a few weeks now and I'm really impressed. It's so flavorful and adds a great depth of flavor to my dishes.
Surman Ali
[email protected]This sauce is a great addition to my vegan pantry. It's so versatile and easy to use.
Anthony Lottie
[email protected]I'm so glad I found this recipe. It's the perfect way to add a little umami to my vegan dishes.
Ali Alihader
[email protected]This sauce is amazing! I used it to make a vegan stir-fry and it was the best stir-fry I've ever had.
Peter Maina
[email protected]Thank you for sharing this recipe! I've been looking for a vegan Worcestershire sauce that actually tastes good, and this one fits the bill perfectly.
Ixxychal7777x Xotxo
[email protected]This sauce is a great way to add a burst of flavor to your favorite dishes. I especially love it on grilled tofu and tempeh.
RONI HOSSAIN
[email protected]I was a bit skeptical at first, but this sauce really is delicious. It's the perfect addition to my favorite vegan dishes.
Rim Hassan
[email protected]This sauce is so flavorful and rich, you'd never guess it was vegan. I'm definitely going to be making this again and again.
waheed bhuttha
[email protected]I love that this recipe uses simple, everyday ingredients. I always have these things on hand, so I can whip up a batch of this sauce whenever I need it.
Kishan Ayaan
[email protected]This vegan Worcestershire sauce is a game-changer! It's so flavorful and versatile, I've been using it in everything from marinades to stir-fries.