6 Vegetarian Worcestershire Sauce Recipes - not TNT

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Uncheese Vegetarian Worcestershire Sauce

 

6 tablespoons water

6 tablespoons brown rice syrup

1/4 cup tamari soy sauce

2 tablespoons apple cider vinegar

1 teaspoon barley malt syrup

1 teaspoon ground ginger

1/4 teaspoon garlic powder

1/8 teaspoon cayenne pepper

tiny pinch ground cloves

tiny pinch onion granules

 

 

 

 

 

Place all the ingredients in a blender, bowl, or jar with a lid.

Blend, whisk, or shake until the mixture is smooth and the powders are

well incorporated. Store in the fridge: this keeps well.

 

 

Author: “The Uncheese Cookbook†by Joanne Stepaniak

Source: Lisa Luscombe posted to FatFree.com

Formatted by Chupa Babi: 06.20.08

 

NOTES: Perhaps Bragg's Liquid Aminos instead of Tamari?

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Ethnic Vegetarian Worcestershire sauce

 

500ml brown vinegar

1 small green apple, cored, peeled and finely diced

1 tsp cayenne pepper, (I used chilli paste)

1/4 tsp ground cloves, (I used whole cloves)

1/4 allspice

1/2 ground ginger

1 clove garlic, crushed (I cut mine in eighths)

1 tbsp honey

1 tbsp treacle, (I used molasses)

 

 

 

Place all ingredients in a medium saucepan. Stir over low heat til all

ingredients are mixed. Cover and simmer approximately one hour (keep an eye on

it and simmer for less time if needed). Rub through a strainer. Some of the

sediment needs to come through into the sauce as Worcestershire sauce

traditionally has some sediment at the bottom of the bottle. Makes approximately

500ml (according to the recipe). Can be stored in a screwtop bottle for several

weeks.

 

 

Author: “The Ethnic Vegetarian: traditional and modern recipes from

Africa, America and the Caribbean†by Angela Shelf Medearis

Source: Green Gourmet Giraffe

Formatted by Chupa Babi: 06.20.08

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Jennys Vegan Worcestershire Sauce

 

1/2 cup apple cider vinegar

2 tablespoons soy sauce

2 tablespoons water

1 tablespoon brown sugar

1/4 teaspoon ground ginger

1/4 teaspoon dry mustard

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon cinnamon

1/8 teaspoon pepper

 

 

Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil,

stirring constantly. Simmer 1 minute. Cool.

Store in the refrigerator.

 

Makes about 3/4 cup.

 

Author: Jenny Lewis (Rilo Kiley)

Source: Cooking with Rock Stars

Formatted by Chupa Babi: 06.20.08

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Bryannas Vegan Worcestershire Sauce

 

1 cup cider vinegar

1/3 c. dark molasses

1/4 c. soy sauce, or mushroom soy sauce

1/4 c. water

3 T lemon juice

1 1/2 T salt

1 1/2 t powdered mustard

1 t onion powder

3/4 t powdered ginger

1/2 t black pepper

1/4 t garlic granules

1/4 t cayenne

1/4 t cinnamon

1/8 t ground cloves or allspice

1/8 t ground cardomom

 

 

 

 

 

Combine ingredients in a blender. Pour into a saucepan and bring to a boil.

Store in a jar in the refrigerator.

 

Makes about 2 cups.

 

Author: Bryanna Grogan

Source: RecipeSource

Formatted by Chupa Babi: 06.20.08

 

Per Tablespoon: Calories: 10; Protein: 0 gm; Carbohydrates: 3 gm; Fat: 0 gm..

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Tightwad Vegetarian Worcestershire Sauce

 

1 onion, chopped (or 3 tsp onion powder)

3 tsp ground mustard

1/2 tsp red pepper

2 cloves garlic, crushed (or 1/2 tsp garlic powder)

1/4 tsp ground cinnamon

1/4 tsp ground ginger

2 cups vinegar

1/2 cup molasses

1/2 cup soy sauce

6 Tbsp lemon Juice

3 Tbsp salt

1/2 tsp curry powder

1/2 cup water

1/2 cup sugar

 

 

 

 

 

 

Put in a large pot: onion, mustard, red pepper, garlic, cinnamon and ginger..

 

Add: vinegar, molassese, soy sauce, and lemon juice.

 

Mix together and add to pot: salt, curry powder and water.

 

Bring to a boil and simmer 1/2 hour.

 

While spices are boiling, caramelize 1/2 cup sugar by putting the sugar in a

heavy skillet and stirring over high heat. Move sugar back and forth as it

starts to melt and brown. Lower heat. Move sugar continuously and keep chopping

at it, breaking the lumps until it is almost black and soupy, not burned.

 

Add the liquid sugar to the large pot with the spices. Boil briefly. Cook

another 1/2 hour. Store in refrigerator. Flavor will improve with age.

 

 

Author: Amy Dacyczyn's Tightwad Gazette

Source: Laura Quieros for The Motley Fool

Formatted by Chupa Babi: 06.20.08

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Cat Tea Corner Vegetarian Worcestershire Sauce

 

6 T water

4 T tamari soy sauce

2 T apple cider vinegar

6 T apple juice concentrate, or brown rice syrup

1 t blackstrap molasses

1 t powdered ginger

1/4 t garlic powder

1/8 t ground cayenne pepper

1 pinch onion powder

1 pinch powder cloves, or pumpkin pie spice

 

 

 

 

 

Place all ingredients together and blend in a blender.

Store in refrigerator.

 

Source: JPB for the Cat-Tea Corner

Formatted by Chupa Babi: 06.20.08

 

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[Guest guest]

Okay, these were awesome! Thanks for sharing! I would rather make my own

than to buy them!

 

 

 

-Gypsy