VEGAN WORCESTER SAUCE RECIPES

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VEGAN WORCESTERSHIRE SAUCE RECIPE - FOOD.COM



Vegan Worcestershire Sauce Recipe - Food.com 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 They added Anchovies, since the chutney was originally made to be served on fish.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.

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

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, FatContent 0.4, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 9.4, CarbohydrateContent 4.1, FiberContent 0.7, SugarContent 1.2, ProteinContent 0.6

HOW TO MAKE VEGAN WORCESTERSHIRE SAUCE – VEGAN KITCHEN MAGICK



How to Make Vegan Worcestershire Sauce – Vegan Kitchen Magick image

Make your own vegan and gluten free Worcestershire sauce!

Provided by Deborah Mesdag

Categories     Seasoning

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 90

Number Of Ingredients 15

0.3 g (1/8 tsp) Black Pepper
0.3 g (1/8 tsp) Cardamom
0.3 g (1/8 tsp) Cayenne Pepper
0.4 g (1/4 tsp) Ginger
0.5 g (1/4 tsp) Cloves
0.6 g (1/2 tsp) Cinnamon
1.0 g (1/2 tsp) Dulse Granules
24 g (2 TBS) Magical Seasoning Blend
25 g (2 TBS) Vegan Sugar
5.0 g (1 tsp) Dijon Mustard
60 g (1/4 c) Country Bob's All Purpose Sauce or A1 Sauce
60 g (1/4 c) Reduced-Sodium Tamari Sauce
85 g (1/4 c) Molasses
120 g (1/2 c) Water
180 g (3/4 c) Distilled Vinegar

Steps:

  • Add the dry ingredients to a small bowl, and stir to combine.
  • Add the liquid ingredients to a small (1 1/2 qt) saucepan, and whisk together. Whisk in the dry mixture until all of the clumps are gone.
  • Bring the sauce to a boil, then reduce the heat and simmer for five minutes, stirring occasionally.
  • Remove from the heat, and allow the sauce to cool.
  • Use a funnel to pour the sauce into a clean bottle. Close the lid snugly, and store in the fridge. Shake well before each use.

Nutrition Facts : Calories 6 kcal, ServingSize 1 serving

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