VEGAN WORCESTERSHIRE SAUCE, TWO WAYS

Vegan Worcestershire Sauce, Two Ways image

Provided by Mark Bittman

Time 5h

Yield 2 cups thick sauce; 6 cups thin

Number Of Ingredients 25

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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

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SK Ashikuzzaman

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I love this recipe! It's so easy to make and the sauce is delicious. I've been using it in all my favorite recipes.

kemmy lilian

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This sauce is amazing! It's so flavorful and versatile. I've been using it in all my favorite recipes.

Brea Reyes

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I'm so glad I found this recipe. I've been looking for a vegan Worcestershire sauce for a while, and this one is perfect. It's so easy to make and it tastes delicious.

gigi nz

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This is the best vegan Worcestershire sauce I've ever tried. It's so easy to make and it tastes just like the real thing.

nakimera resty

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I was really impressed with this recipe. The sauce is so flavorful and it's perfect for adding a umami boost to any dish.

Gabrielle Faver

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This is a great recipe for a vegan Worcestershire sauce. It's easy to make and it tastes great. I've been using it in my cooking for a few weeks now and I'm really happy with it.

Yousouf Dusmamodekhan

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I love this recipe! It's so easy to make and it tastes amazing. I've been using it in all my favorite recipes.

Shibaraj Magar

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This sauce is a great addition to my vegan pantry. It's so versatile and it adds a delicious flavor to any dish.

Haroon Masood

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I'm not a vegan, but I'm always looking for ways to reduce my meat consumption. This recipe is a great way to do that. The sauce is so flavorful and it's perfect for marinating tofu or tempeh.

Mst Tinni

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This is the best vegan Worcestershire sauce I've ever had! It's so easy to make and it tastes just like the traditional kind. I'll never buy store-bought Worcestershire sauce again.

Mike Mata

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I made this sauce last night and it was a hit! My family loved it. It's so flavorful and versatile. I can't wait to try it in other recipes.

Araceli Rodriguez

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This is a great recipe! I've been looking for a vegan Worcestershire sauce for a while, and this one is perfect. It's so easy to make, and it tastes just like the real thing.

Maple Mathieson

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I was hesitant to try this recipe because I'm not a huge fan of Worcestershire sauce. But I was pleasantly surprised! The vegan version is just as flavorful as the traditional kind, and it's so easy to make. I'll definitely be making this again.

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