Easy Vegan Worcestershire Food

VEGAN WORCESTERSHIRE SAUCE

Steps:

• In a small saucepan, combine all of the ingredients over medium high heat, whisking briskly.
• 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. Enjoy!

HOMEMADE VEGAN WORCESTERSHIRE SAUCE

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

Steps:

• Add all ingredients to a pot, and cover. Turn the heat on low. Heat until it's just barely brought to a simmer.
• Remove from the heat and allow to cool to room temperature.
• Store in a jar in the fridge for up to 1-2 months. Use your best judgment.

VEGAN WORCESTERSHIRE SAUCE

Steps:

• Mix all ingredients in a medium saucepan and bring to a boil over medium-high heat. Then, bring down to a simmer and let the mixture reduce by half, or for about 20 minutes. When reduced, strain the sauce and let cool before using.

EASY VEGAN MEATLOAF

Steps:

• Preheat the oven to 375° F. Line a loaf pan or dish parchment paper or aluminum foil.
• Add the chickpeas to a food processor, then pulse until slightly more than half is mashed. It's okay if there are some chunks. Avoid over-processing the chickpeas, as this will make the finished meatloaf too mushy. Transfer the chickpeas to a large mixing bowl.
• Heat about 2 tablespoons of oil to a large skillet. Add the onion, celery, and carrots. Cook for 5 to 7 minutes over medium heat, or until the onion is fragrant and tender. Add the garlic and cook for another 30 seconds. Let cool for about a minute, then add to the food processor. Pulse until crumbly and add to the bowl.
• Add the fresh herbs, salt, pepper, ketchup, Worcestershire sauce, soy sauce, liquid smoke, breadcrumbs, non-dairy milk, and ground flax. Stir until fully combined. Try to form a small patty, as if you were making veggie burgers. The mixture should clump and stick together. If it's too dry, slowly add non-dairy milk.
• Transfer the mixture into the lined loaf dish. Press down until to flatten; make sure it's very compact. Bake for 30 minutes.
• Meanwhile, make the meatloaf glaze. Combine all the glaze ingredients. Spoon over the meatloaf and return to the oven. Bake for 25 minutes, or until golden brown and the edges are crispy. Let sit for 15 minutes before slicing.

EASY VEGAN WORCESTERSHIRE

Steps:

• Combine all ingredients in a pan and bring to a boil over med-high heat.
• Reduce heat and simmer for a minute or so, stirring often.
• Let cool and store in frig in a container with a tight-fitting lid.

EASY VEGAN BROWN GRAVY

Steps:

• In a medium saucepan, bring all ingredients EXCEPT thickener (arrowroot powder, cornstarch, or flour) to a boil, then reduce heat to medium and allow to simmer for approximately 5 minutes.
• In a separate small bowl, whisk together the thickener of your choice and water.
• After allowing the pot on the stove to simmer for 5-minutes, pour the thickener slurry in with other ingredients and begin to whisk immediately.
• As the gravy begins to thicken, continue whisking constantly until desired thickness is achieved. This will not take long. Then remove from heat.
• The gravy is ready to be poured over any and everything!

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.