Guest guest Posted September 16, 2004 Report Share Posted September 16, 2004 Replying to my own post ;=0 I have tried the recipe below and found it a bit too vinegary. Cut down on the vinegar, increase the water and, for me, add about 1/4 tsp cayenne and a tsp of molasses. Next time I'll play around with it more and report back with the one that comes closest to my ideal veggie worcestershire sauce. I think I'll skip the Braggs and use tamari too - for a deeper flavour. Yeah. But it's pretty good as is, I have to say ;=) I made a half recipe this time. But it's easy to play around with after you've made it, so it's really really worth trying. Best, Pat ;=) > > Do you have the recipe to make Worcestershire sauce? > > Yes - but it's not one I have tried. So, breaking my rule for once in this case, > here's Barnard and Kramer's recipe from _The Garden of Vegan_. > > WORCESTERSHIRE SAUCE (VEGAN) > > 1/2 cup apple cider vinegar > 2 tbsp Braggs > 2 tsp water > 1 tsp dry sweetener [note: they mean sugar of your choice] > 1/4 tsp ground ginger > 1/4 tsp dry mustard > 1/4 tsp onion powder > 1/4 tsp garlic powder > 1/8 tsp cinnamon > 1/8 tsp pepper > > In a small saucepan over medium-high heat, combine all ingredients and > whisk thoroughly. 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. > ---- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2004 Report Share Posted September 17, 2004 Here is a recipe that I had on file. (Have not tried it yet.) Joanne Stepaniak has a recipe in one of her cookbooks, too. Worcestershire Sauce Without the anchovies, of course! 1 cup cider vinegar 1/3 cup dark molasses 1/4 cup soy sauce 1/4 cup water 3 tbls lemon juice 1 1/2 tsp salt 1 1/2 tsp mustard powder 1 tsp onion powder 3/4 tsp ground ginger 1/2 tsp black pepper 1/4 tsp garlic granules 1/4 tsp cayenne pepper 1/4 tsp cinnamon>BR> 1/8 tsp ground cloves or allspice 1/8 tsp ground cardamon Place all ingredients in a blender. Pour into a sauce pan and bring to a biol. Store in the refrigerator.. http://www.randomgirl.com/recipes.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 17, 2004 Report Share Posted September 17, 2004 > Here is a recipe that I had on file. (Have not tried it yet.) Joanne > Stepaniak has a recipe in one of her cookbooks, too. Thanks ;=) Now we have a bunch of em - recipes for veggie worcestershire sauce. The only problem is getting to test them out and compare them with the 'real thing' - not worcestershire sauce with anchovies, of course, but commercial vegetarian worcestershire sauce ;=) I'll give this one a shot over the weekend and compare it tothe one I made the other day *and* the bottled kind, which I also have in my cupboards. I guess the ease with which most of us can get veggie worcestershire sauce and other ingredients is the reason no one has come forward with a recipe they have tried *and* like!!! But if you use a lot of it in your stews and soups and all, think of all the money you could save (always appeal to the hip pocket nerve, pat!). Best, Pat ;=) Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.