I've never been a big user of worcestershire sauce, but my husband was. So, when we went vegan, we needed to find an alternative. Sure, you can just use soy sauce in some recipes.. but it's lacking a little something.
By the way, if you didn't know that worcestershire wasn't vegan, I'm sorry to be the one to tell you... it has fish in it.
So, I came up with this version. It may not be an exact match, but it'll give you that salty and vinegary goodness with a bit of sweetness.
Ingredients:
1 3/4 cup apple cider vinegar
3/4 cup soy sauce
1/4 cup light brown sugar
1 tablespoon of spicy brown mustard
1 teaspoon ground ginger
1 teaspoon onion powder
1 clove of garlic, crushed
1/2 teaspoon of ground black pepper
1/2 teaspoon ground cinnamon
Mix all ingredients in a medium saucepan. Bring to a boil over medium heat. Reduce to a simmer and liquid is reduced by half (roughly 30 minutes). Keep tasting it. If it is still overpowered by vinegar, leave it to simmer. Then strain, and let cool completely.
You may store it in the refrigerator (I used a leftover maple syrup bottle, as seen in picture) for up to 2 months.
By the way, if you didn't know that worcestershire wasn't vegan, I'm sorry to be the one to tell you... it has fish in it.
So, I came up with this version. It may not be an exact match, but it'll give you that salty and vinegary goodness with a bit of sweetness.
Ingredients:
1 3/4 cup apple cider vinegar
3/4 cup soy sauce
1/4 cup light brown sugar
1 tablespoon of spicy brown mustard
1 teaspoon ground ginger
1 teaspoon onion powder
1 clove of garlic, crushed
1/2 teaspoon of ground black pepper
1/2 teaspoon ground cinnamon
Mix all ingredients in a medium saucepan. Bring to a boil over medium heat. Reduce to a simmer and liquid is reduced by half (roughly 30 minutes). Keep tasting it. If it is still overpowered by vinegar, leave it to simmer. Then strain, and let cool completely.
You may store it in the refrigerator (I used a leftover maple syrup bottle, as seen in picture) for up to 2 months.
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