Best 3 Vegetarian Worcestershire Sauce By Bryanna Grogan Recipes

Vegetarian Worcestershire sauce is a flavorful and versatile condiment that can be used to add depth and complexity to a variety of dishes. It is a great alternative to traditional Worcestershire sauce, which typically contains anchovies or other fish ingredients. Vegetarian Worcestershire sauce is made with a variety of vegetables, herbs, and spices, including tomatoes, onions, garlic, molasses, and tamarind. These ingredients are simmered together until they create a thick, flavorful sauce. Vegetarian Worcestershire sauce can be used in a variety of dishes, including soups, stews, marinades, and sauces. It can also be used as a condiment on sandwiches, burgers, and hot dogs.

Let's cook with our recipes!

HOMEMADE WORCESTERSHIRE SAUCE

Homemade Worcestershire Sauce image

Make and share this Homemade Worcestershire Sauce recipe from Food.com.

Provided by Nyteglori

Categories Sauces

Time 12m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup apple cider vinegar
2 tablespoons low sodium soy sauce
2 tablespoons water
1 tablespoon brown sugar
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:

Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool.
Store in the refrigerator.

Nutrition Facts : Calories 8.7, Sodium 89.8, Carbohydrate 1.6, Fiber 0.1, Sugar 1.2, Protein 0.2

VEGAN WORCESTERSHIRE SAUCE, TWO WAYS

Vegan Worcestershire Sauce, Two Ways image

Provided by Mark Bittman

Categories condiments, project

Time 5h

Yield 2 cups thick sauce; 6 cups thin

Number Of Ingredients 25

Ingredients

1 piece kombu (dried kelp), 4 to 6 inches long
3 dried shiitake mushrooms
2 cups vegetable trimmings (stalks, stems and skins from vegetables like tomatoes, onions, celeriac, carrots, ginger, cabbage, broccoli or cauliflower and potatoes)
3 pounds tomatoes, blanched and peeled
1 large yellow onion, peeled and roughly chopped
4 small carrots, peeled and cut into 1/2 inch slices
1 large celery rib, cut into 1/2 inch slices
4 inches fresh ginger, peeled and thinly sliced
1 teaspoon cinnamon
6 bay leaves
1/2 teaspoon black peppercorns
1/2 teaspoon sansho peppercorns, Sichuan peppercorns or green peppercorns
1 tablespoon ground, dried sage
1 tablespoon soybean powder (optional)
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon dried thyme
1/2 small dried hot red chili
1 cup rice vinegar
3/4 cup soy sauce (preferably a mixture of tamari and shoyu)
1/2 cup light brown sugar
2 tablespoons plus 1 teaspoon salt
1 cup red wine
1 large apple, peeled and finely grated
Shichimi (Japanese seven-spice powder) to taste.

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

VEGETARIAN WORCESTERSHIRE SAUCE BY BRYANNA GROGAN

Vegetarian Worcestershire Sauce by Bryanna Grogan image

Worcestershire sauce is not Vegetarian. So if you can't find the store bought version such as Wizard? Here is Bryanna's recipe. It's worth the shot.

Provided by That is Dr House to

Categories Sauces

Time 10m

Yield 1 1/2 cups, 24 serving(s)

Number Of Ingredients 15

Ingredients

1 cup cider vinegar
1/3 cup dark molasses
1/4 cup soy sauce
1/4 cup water
3 tablespoons lemon juice
1 1/2 teaspoons salt
1 1/2 teaspoons mustard powder
1 teaspoon onion powder
1/2 teaspoon black pepper
3/4 teaspoon ground ginger
1/4 teaspoon garlic granules
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves or 1/8 teaspoon allspice
1/8 teaspoon ground cardamom

Steps:

Combine all ingredients in blender.
Pour into saucepan
bring to boil.
Store in refrigerator.

Nutrition Facts : Calories 19.5, Fat 0.1, Sodium 315.4, Carbohydrate 4.1, Fiber 0.1, Sugar 2.8, Protein 0.4

Tips:

Choose the right mushrooms. The type of mushrooms you use will affect the flavor of your vegetarian Worcestershire sauce. Shiitake mushrooms have a strong, earthy flavor that pairs well with the other ingredients in this recipe. However, you can use any type of mushroom you like.
Don't skip the tamarind paste. Tamarind paste is a key ingredient in vegetarian Worcestershire sauce. It adds a sour and tangy flavor that balances out the other ingredients. If you can't find tamarind paste, you can substitute lemon juice or apple cider vinegar.
Use a good quality soy sauce. The soy sauce you use will also affect the flavor of your vegetarian Worcestershire sauce. Choose a soy sauce that is dark and flavorful.
Let the sauce age. The longer you let the sauce age, the better the flavor will be. If you can, let it age for at least 2 weeks before using it.

Conclusion:

Vegetarian Worcestershire sauce is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for adding flavor to soups, stews, gravies, and marinades. It can also be used as a dipping sauce for vegetables or tofu. If you're looking for a healthy and flavorful alternative to traditional Worcestershire sauce, give this vegetarian version a try.