I used to always use Lea & Perrins Worcestershire sauce. Once I switched to a vegan lifestyle I began to actually read the ingredients in most of my Condiments {the ones I would just buy and use for recipes} and learned that some weren’t vegan and for instance Lea & Perrins had anchovies in their Worcestershire sauce. No thank you!
I decided to take the time and find a vegan version that I could use for recipes that call for this specific sauce. Low and behold I found what I was looking for. This recipe is from Tanya Barnard.
First, add the apple cider vinegar, liquid aminos, spring water, brown sugar, ground ginger, mustard, in a small saucepan and whisk thoroughly.
Bring the mixture to a boil while stirring constantly. Simmer for 1 minute.
Remove the pot from heat and let it cool. Store the worcestershire sauce in a glass jar in the refrigerator up to 2 weeks.
| Prep Time | 5 minutes |
| Servings |
cup
|
- ½ cup Apple Cider Vinegar
- 2 tablespoons Liquid Aminos
- 2 tablespoons Spring Water
- 1 tablespoon Brown Sugar
- ¼ teaspoon Ground Ginger
- ¼ teaspoon Dry Mustard
- ¼ teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
- ⅛ teaspoon Ground Cinnamon
- ⅛ teaspoon Ground Black Pepper
Ingredients
|
|
- Place all of the ingredients listed above in a small saucepan and whisk thoroughly.
- Bring the mixture to a boil while stirring constantly. Simmer for 1 minute.
- Remove the pot from heat and let it cool. Store the worcestershire sauce in a glass jar in the refrigerator up to 2 weeks.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
