We go through a lot of . I add it to pasta sauces, salad dressings, bbq marinades, pies, soups, chillies, and anything else that I feel could do with a bit of a kick. Traditionally, is made from anchovies fermented in vinegar for 18 months with garlic, onions, chillies, salt, sugar and a selection of spices. This fermentation process releases a nucleotide often associated with meat and seafood called inosinate, which in combination with the amino acid glutomate, produces – the ridiculously moreish savory fifth taste that makes food taste delicious. Many Worcerstershire sauce I have found sadly lack the goodness of their fermented fishy counterparts, so I decided to experiment myself with different plant based enhancing ingredient combinations, i.e. those high in glutamate and the nucleotide guarylate. Plant based foods high in glutomate include mushrooms, soybeans, greenpeas, corn, seaweed, tomatoes and walnuts. Sundried tomatoes and dried mushrooms are also high in guanylate. My final vegan Worcestershire sauce recipe, inspired by a more traditional recipe from the book DIY Pantry, combines Miso, Kejap manis and sundried tomato infused oil (drained from a jar of sundried tomatoes) to provide the umami taste that makes this sauce so addictive. My husband actually much preferred it to the traditional shop bought stuff in a blind taste test! It is suitable for vegans and vegetarians, requires no cooking, lasts for many months in the fridge and takes only a few minutes to make if you have the ingredients on hand. Unlike many shop bought versions it also contains no artificical colours or preservatives.

Ingredients (makes about 1.5 cups)

  • 1/2 cup malt vinegar
  • 1/2 cup apple cider vinegar
  • 1/2 cup blackstrap molasses
  • 2 tablespoons tamarind paste
  • 1 tablespoon kejap manis (or soy sauce for a less sweet result)
  • 1 teaspoons ground black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 tablespoons sundried tomato oil (the oil in jars of sundried/semidried tomatoes)
  • 1/2 tablespoon onion powder
  • 1/4 tablespoon garlic Powder
  • 1 teaspoons ground ginger
  • 1/4 tablespoon miso
  • Juice of 1 lime

Methods

Step 1. Place all the ingredients in a large bowl and stir until entirely combined and there are no lumps. You may prefer to toast the spices first, but I find this step unnecessary and cannot taste the difference.

Step 2. Pour into bottle, label and store in fridge. Shake before use to reincorporate the oil. The taste will mature and deepen with age.

Vegan Worcestershire Sauce Recipe
 
Prep time
Total time
 
A quick, easy, no cook, Vegan Worcestershire Recipe that is ready in minutes, packed with umami flavour and lasts for months in the fridge.
Author:
Cuisine: Condiments
Serves: 1.5 cups
Ingredients
  • ½ cup malt vinegar
  • ½ cup apple cider vinegar
  • ½ cup blackstrap molasses
  • 2 tablespoons tamarind paste
  • 1 tablespoon Kejap Manis
  • 1 teaspoons ground black pepper
  • ½ teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon cayenne pepper
  • 1½ tablespoons sundried tomato infused oil
  • ½ tablespoon onion powder
  • ¼ tablespoon garlic Powder
  • 1 teaspoons ground ginger
  • ¼ tablespoon miso
  • Juice of 1 lime
Instructions
  1. Place all the ingredients in a large bowl and stir/whisk until entirely combined and there are no lumps.
  2. Pour into bottle, label and store in fridge. Shake well before use. The flavour will deepen and mature with age.

 


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