Vegetarian Worcestershire Sauce By Bryanna Grogan Food
VEGAN WORCESTERSHIRE SAUCE
Most store bought Worcestershire sauces have anchovies in them. Here is a recipe from The Garden of Vegan by Tanya Barnard and Sarah Kramer that has been veganized! Here's a little history from IndiaCurry.com: History shows that during British Raaj, there was a Governor General for the state of Bengal, Lord Marcus Sandys who enjoyed a Bengali chutney on his fish. The chutney was made with Tamarind, Onions, Garlic, Ginger, Salt, Cayenne Pepper, Sugar cane jaggery, Raisins, Dried Dates, Cinnamon, Cardamom and Cloves. He ordered a batch to take home in 1835 along with the recipe. His home was in Shire, Worcester. By the time the ship arrived, and the Governor took the delivery, the chutney had turned in to an aromatic vinegar. He hired two chemists Lea and Perrin. They took the recipe and made a batch. The pungent aroma was too severe for their liking. However, they let it age for three months to emulate time in the ship. Again the chutney turned into an aromatic vinegar. They made a few modifications. They added soy sauce as a base and vinegar. They added Anchovies, since the chutney was originally made to be served on fish. They replaced Jaggery, Raisins and Dates with molasses. After these modifications, they let it ferment. Further adjustments were made to finally produce the "Worcester sauce" and now marketed as "Worcestershire sauce". Similar formulas are used in United States to create Steak sauces, except there are no Anchovies. The Steak sauces are NOT aged, but cooked to make them more pungent. Tomato purees are also added when making Steak sauces. So, now you have it. If it is raw, its a Chinch-Gur Chutney. If its fermented, its a Worcestershire Sauce. If its cooked, its a Steak Sauce.
Provided by Sharon123
Categories Asian
Time 10m
Yield 3/4 cup
Number Of Ingredients 10
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!
Nutrition Facts : Calories 48.5, Fat 0.4, Sodium 9.4, Carbohydrate 4.1, Fiber 0.7, Sugar 1.2, Protein 0.6
VEGETARIAN WORCESTERSHIRE SAUCE BY BRYANNA GROGAN
Worcestershire sauce is not Vegetarian. So if you can't find the store bought version such as Wizard? Here is Bryanna's recipe. It's worth the shot.
Provided by That is Dr House to
Categories Sauces
Time 10m
Yield 1 1/2 cups, 24 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients in blender.
- Pour into saucepan
- bring to boil.
- Store in refrigerator.
Nutrition Facts : Calories 19.5, Fat 0.1, Sodium 315.4, Carbohydrate 4.1, Fiber 0.1, Sugar 2.8, Protein 0.4
HOMEMADE VEGAN WORCESTERSHIRE SAUCE
This recipe for vegan Worcestershire sauce makes a fresher alternative to store-bought sauce. Try using it to make Colin Quinn's Irish Lamb Stew.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 1 cup
Number Of Ingredients 9
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.
NON SOY SOY SAUCE REPLACEMENT FOR COOKING
Non Soy Soy Sauce Replacement for Cooking Bryanna Grogan developed this to sub for soy sauce for those allergic to soy. It can be used in place of tamari also.
Provided by That is Dr House to
Categories Sauces
Time 3m
Yield 15 tbsp, 15 serving(s)
Number Of Ingredients 4
Steps:
- The yeast extract can be Marmite or similar. The mushroom soaking liquid is suppose to be just that and not have a comma.
- Simply mix.
- Sub 1 tbsp for soy sauce.
- If you want a more complex flavor add wine, broth or mushroom concentrate to the dish in addition to this recipe.
Nutrition Facts : Sodium 465.3
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