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Nutrition Facts
Serving Size 1 cup 176g Recipe makes 3/4 cup) The following items or measurements are not included below: Braggs liquid aminos 1 teaspoon dry sweetener
Calories 48
Calories from Fat 3		(7%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 9mg		0%
Potassium 156mg		4%
Total Carbohydrate 4.1g		1%
	Dietary Fiber 0.7g	2%
	Sugars 1.3g
Protein 0.6g		1%
how is this calculated?

Vegan Worcestershire Sauce

Recipe #394975 | 10 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sharon123
Oct 16, 2009

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 They added Anchovies, since the chutney was originally made to be served on fish.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.

3/4 cup (change servings and units)

Ingredients

1/2 cup apple cider vinegar
2 tablespoons Braggs liquid aminos, amino acid (or soy sauce)
2 teaspoons water
1 teaspoon dry sweetener
1/4 teaspoon ground ginger
1/4 teaspoon mustard powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon black pepper

Directions

1
In a small saucepan, combine all of the ingredients over medium high heat, whisking briskly.
2
Bring to a boil, reduce heat, and simmer for 1 minute, stirring constantly.
3
Set aside to cool.
4
Store in the refrigerator in a clean container with a tight fitting lid.
5
Makes about 3/4 cup. Enjoy!