I’m super excited to have my daughter Ashley share a Vegan Worcestershire Sauce recipe on The Foodie Affair!
I’m just beaming as I write this! Take it away, Ash!
Good morning, afternoon, evening, or whatever happens to work with your current time! If you have been following my mom’s blog for a while, you may know me from some pictures and stories; I’m Ashley, Sandra’s daughter. My mom graciously invited me to guest blog, so you will be seeing me around here once in a while.
Vegan Worcestershire Sauce
Once upon a time, I had my own food blog, but found that my off-line life as a college student and part-time worker was a little bit too busy to keep up the posts.
Now that I’m out of college and into my career, I’m not going back to my own blog, but will instead be making the odd appearance around these lovely parts.
Since my mom is the resident expert and dedicated blogger of all things yummy, I will be dropping in with little food experiments that strike my fancy, rather than the more stolid backbone of meals and desserts that my mom does so well.
I am also a vegetarian, so my guest posts will be meat-free- so get ready for some meatless goodness.
This first homemade worcestershire sauce recipe might seem a little bit random, but trust me that there are only tasty things to come.
Worcestershire Sauce Ingredients
I’m sure that some vegetarian readers may relate when I say that being a vegetarian requires a bit of a “c’est la vie” perspective. When I go out to eat, I cannot always be sure that my veggie soup was not made with chicken stock.
When I eat with extended family members who are die-hard meat-eaters, I sometimes have to pick pepperoni off of my pizza to create a vegetarian-friendly option. When I eat at the local seafood joints, I sometimes have to scour the menu and get a bit creative to find something I can eat.
Sure, I could throw fits and become the high-maintenance stereotype, but I prefer to keep a sense of humor.
That being said, in my own home I make sure to have all the vegetarian options. One thing that I have consistently left out of recipes, or replaced with an alternative, is Worcestershire Sauce. You’re welcome ‘chovies!
However, recently I became obsessed with a particular recipe that, by all accounts, really does need the Worcestershire. I have heard of vegan/vegetarian options and thought for a quick second about checking Whole Foods, but then remembered the all-too-often plot line that occurs when I go there: walk in thinking that I’ll buy one quick thing, leave $90 poorer with fabulous items that I probably don’t need.
So, I decided to use the wonder that is the internet and find a homemade version. Sure enough, I had to look no further than the queen of DIY herself, Martha Stewart. I followed this recipe exactly and have found it a fab addition to sauces and anything else that needs a bit of the sweet, salty, umami flavor.
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. According to Martha, you can keep this in the fridge for up to 3 months.
Serving Size: 1 tablespoon
Amount Per Serving: Calories: 24 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 440mg Carbohydrates: 4g Fiber: 0g Sugar: 3g Protein: 1g
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.
According to Martha, you can keep this in the fridge for up to 3 months.
By the way, if you always mush together the word “Worcestershire” and drop your voice an octave in order to not reveal that you don’t know how to pronounce it, check out this cute, informative video: How to pronounce Worcestershire!
Until next time,