Vegan Worcestershire Sauce Recipes

VEGAN WORCESTERSHIRE SAUCE

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!

HOMEMADE VEGAN WORCESTERSHIRE SAUCE

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

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.

DIY VEGAN WORCESTERSHIRE SAUCE

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.

VEGAN WORCESTERSHIRE SAUCE, TWO WAYS

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.