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Why buy a vegan Worcestershire sauce when you can make it at home without so much extra added sugar and nonsense? The key to this version does come from one slightly unusual ingredient, but that's what puts this recipe over-the-top! This beefs up any seitan dish, and also helps mask any gluteny flavor.



Ingredients

 1 cup apple cider vinegar
 ⅓ cup balsamic vinegar
 ⅓ cup soy sauce, tamari or liquid aminos
 1 medium onion, chopped
 3 cloves garlic, chopped or crushed
 2 tbsp brown sugar
 1 tsp black peppercorns
 1 tsp fresh grated gingeror 1/2t ground
 ¼ tsp dried thyme
 ¼ tsp dried oregano
 1 tsp orange zest
 1 tsp dijon mustard
 1 orange, juiced
 2 tsp tamarind paste
 ½ tsp whole cloves
 ½ tsp liquid smoke

Directions

1

Bring all ingredients to a boil then lower to a simmer for about 15-20 minutes, or until the liquid has been reduced by about 1/2. Cool to room temperature, then strain through a fine mesh into an airtight container. Store in the refrigerator for up to 1 month.


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Ingredients

 1 cup apple cider vinegar
 ⅓ cup balsamic vinegar
 ⅓ cup soy sauce, tamari or liquid aminos
 1 medium onion, chopped
 3 cloves garlic, chopped or crushed
 2 tbsp brown sugar
 1 tsp black peppercorns
 1 tsp fresh grated gingeror 1/2t ground
 ¼ tsp dried thyme
 ¼ tsp dried oregano
 1 tsp orange zest
 1 tsp dijon mustard
 1 orange, juiced
 2 tsp tamarind paste
 ½ tsp whole cloves
 ½ tsp liquid smoke

Directions

1

Bring all ingredients to a boil then lower to a simmer for about 15-20 minutes, or until the liquid has been reduced by about 1/2. Cool to room temperature, then strain through a fine mesh into an airtight container. Store in the refrigerator for up to 1 month.

Vegan Worcestershire Sauce
IngredientsDirections