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.
Nutrition Facts : ServingSize 2 teaspoons, Calories 17 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 190 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g
VEGETARIAN WORCESTERSHIRE SAUCE BY BRYANNA GROGAN
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
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
HOMEMADE VEGAN WORCESTERSHIRE SAUCE
This recipe for vegan Worcestershire sauce makes a fresher alternative to store-bought sauce. Try using it to make Colin Quinn's Irish Lamb Stew.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 1 cup
Number Of Ingredients 9
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, TWO WAYS
Provided by Mark Bittman
Categories condiments, project
Time 5h
Yield 2 cups thick sauce; 6 cups thin
Number Of Ingredients 25
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
More about "vegetarian worcestershire sauce by bryanna grogan recipes"
VEGAN WORCESTERSHIRE SAUCE - DRIZZLE ME SKINNY!
From drizzlemeskinny.com
VEGAN WORCESTERSHIRE SAUCE | EASY AND ECONOMICAL …
From thefoodieaffair.com
VEGAN WORCESTERSHIRE SAUCE - SIMPLE VEGAN BLOG
From simpleveganblog.com
VEGETARIAN WORCESTERSHIRE SAUCE BY BRYANNA GROGAN RECIPE
From recipenode.com
VEGETARIAN WORCESTERSHIRE SAUCE BY BRYANNA GROGAN RECIPE
From grouprecipes.com
BRYANNA CLARK GROGAN, AUTHOR AT ONE GREEN PLANET
From onegreenplanet.org
BEST VEGETARIAN WORCESTERSHIRE SAUCE BY BRYANNA GROGAN RECIPES
From alicerecipes.com
VEGAN WORCESTERSHIRE SAUCE RECIPE - HAPPY HERBIVORE …
From happyherbivore.com
VEGAN WORCESTERSHIRE SAUCE - CONNOISSEURUS VEG
From connoisseurusveg.com
VEGETARIAN WORCESTERSHIRE SAUCE BY BRYANNA GROGAN RECIPE
From recipeofhealth.com
MY HOMEMADE VEGAN WORCESTERSHIRE SAUCE - BLOGGER
From veganfeastkitchen.blogspot.com
VEGAN WORCESTERSHIRE SAUCE ~ EASY RECIPE ~ THIS WIFE …
From thiswifecooks.com
VEGETARIAN WORCESTERSHIRE SAUCE BY BRYANNA GROGAN RECIPES
From tfrecipes.com
RECIPESOURCE: VEGETARIAN WORCESTERSHIRE SAUCE
From recipesource.com
VEGAN WORCESTERSHIRE SAUCE - KARISSA'S VEGAN KITCHEN
From karissasvegankitchen.com
BRYANNA CLARK GROGAN - VEGAN.COM
From vegan.com
VEGAN WORCESTERSHIRE SAUCE - VEGGIE DESSERTS
From veggiedesserts.com
IRISH STEW FROM BRYANNA CLARK GROGAN - PLANT BASED NANA
From plantbasednana.org
HOMEMADE VEGAN WORCESTERSHIRE SAUCE (GF) - SIMPLY …
From simplyceecee.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love