Bestcestershire Sauce, Vegan Worcestershire

Strawberry Sal's Pick
Worcestershire Sauce, we love the flavour but not the anchovies, so we came up with this delicious alternative. This sauce is a must have addition when cooking, it adds a wonderful kick to the flavour of most savory dishes.
The recipe takes a bit of time, but it makes about 6 cups and can be safely stored in the refrigerator for a few weeks. We also like to freeze it in ice cubes of 1 tsp serving size for easy use.
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Prep Time 30 minutes
Cook Time 3 hours
Course Sauces, Tasty Addition
Cuisine British
Makes 1 X 6 Cups
Calories 366 kcal
Ingredients
  
  • ½ cup Bragg seasoning or tamari
  • 3 cups sweet onions roughly chopped (3 cups)
  • 1 cup tamarind paste
  • ½ cup jalapenos seeds removed and minced (about 2)
  • 2 tbsp minced garlic
  • 2 tbsp minced ginger
  • 3 cups apple cider vinegar
  • 2 cups water
  • 1 cup dark beer like Guinness
  • 1 cup molasses
  • ½ cup orange juice
  • ¼ cup tomato paste
  • ¼ cup brown sugar tightly packed
  • 2 tbsp black pepper
  • 1 tsp ground yellow mustard seed (dry mustard can also be used but it is better with freshly ground yellow mustard seed)
  • ½ tsp ground cinnamon
  • 2 whole cloves
  • the zest of 1 lemon, then thinly slice the zested lemon
  • the zest of 1 lime, then thinly slice the zested lime
Instructions
 
  • Heat the ½ cup Bragg seasoning in a large saucepan on medium-high, and then add the 3 cups chopped onions and sauté until the liquid from the tamari has cooked down and the onions are soft and brown. This takes about 15 to 20 minutes, but it is well worth the time for the flavour it develops. Add water as necessary.
    ½ cup Bragg seasoning or tamari, 3 cups sweet onions
  • Add the 1 cup tamarind paste ½ cup diced jalapenos, and 2 tbsp each minced garlic and ginger. Stir in and cook over medium-low heat for another 5 minutes.
    1 cup tamarind paste, ½ cup jalapenos, 2 tbsp minced garlic, 2 tbsp minced ginger
  • Add 3 cups apple cider vinegar, 2 cups water, 1 cup each dark beer and molasses, ½ cup orange juice, ¼ cup each tomato paste and brown sugar, 2 tbsp ground black pepper, 1 tsp ground mustard seeds ½ tsp ground cinnamon, and 2 whole cloves. Stir to combine and bring to a boil.
    3 cups apple cider vinegar, 2 cups water, 1 cup dark beer, 1 cup molasses, ½ cup orange juice, ¼ cup tomato paste, ¼ cup brown sugar, 2 tbsp black pepper, 1 tsp ground yellow mustard seed, ½ tsp ground cinnamon, 2 whole cloves
  • Add zested lemon and lime and thinly sliced lemon and lime to the mixture.
    the zest of 1 lemon, then thinly slice the zested lemon, the zest of 1 lime, then thinly slice the zested lime
  • Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to coat the back of a spoon.
  • Strain Bestchestershire sauce into four glass bottles and refrigerate. You can keep in the fridge for about 3 weeks. You can also freeze for future use.
Breakout Trick
For soy-free, replace Bragg soy seasoning with coconut aminos (soy-free seasoning).
Nutrition
Calories: 366kcalCarbohydrates: 85gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.002gSodium: 139mgPotassium: 1442mgFiber: 4gSugar: 69gVitamin A: 287IUVitamin C: 38mgCalcium: 206mgIron: 5mg
Keyword Gluten-Free, Low-Fat, Nut-Free, Optional Soy-Free, Peanut-Free
Tried this recipe?Let us know how it was!
About the Author Linda Purcell

I am Linda Purcell the author of Veggie OUTLAWS – most wanted vegan recipes. I have been vegetarian for the past 12 years, a transitional vegan for the last few years, and am now committed to eating only plant-based foods. I moved towards eating more plant-based foods because I care about the health of my family. I have compassion for animals. And I know a vegan lifestyle is better for the planet.

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