vegan worcestershire sauce

Homemade Worcestershire sauce made without fish sauce or anchovies.

Vegan Worcestershire Sauce

apple cider vinegar

soy sauce

brown sugar

tsp dijon mustard

tsp allspice

garlic powder

onion powder

tsp black pepper

Add all ingredients to a pot, and cover. Turn the heat on low.&nbsp;Heat until it's just barely brought to a simmer.

Remove from the heat and allow to cool to room temperature.

Store in a jar in the fridge for up to 1-2 months. Use your best judgment.

This vegan Worcestershire sauce is so easy to make at home with simple ingredients. Whip up a batch and store it for up to 2 months in the fridge!

Apple Cider Vinegar ((120 milliliters))

Water ((60 milliliters))

Tbsp Light Brown Sugar

Tbsp Maple Syrup

Tbsp Soy Sauce

tsp Onion Powder

tsp Garlic Powder

tsp Cinnamon

tsp Ground Black Pepper

Add apple cider vinegar, water, light brown sugar, maple syrup, soy sauce, onion powder, garlic powder, cinnamon and ground black pepper to a saucepan and heat on medium heat.

Whisk the sauce while heating to dissolve the sugar and mix it well.

Heat to a simmer and then turn off the heat and let it cool completely.

Transfer to an airtight container and refrigerate. It will last for up to 2 months in the fridge.

Chopped kale cabbage salad with sweet mustard dressing is a great lunch to meal prep ahead of time. The food processor does a lot of chopping work so that this hearty salad can be made in 30 minutes.

Chopped Kale Cabbage Salad with Sweet Mustard Dressing, Chickpeas &amp; Avocado

red onion,

water

white vinegar

cane sugar

salt

avocado oil

vegan mayonnaise

lemon juice

maple syrup

Dijon mustard

yellow mustard

mustard

Worcestershire sauce

garlic,

sea salt and ground black pepper,

carrots,

avocados,

The day before: make the pickled red onions. Pack the red onion slices into a jar that’s big enough to hold them all plus all of the liquid. In a small saucepan, combine the water, white vinegar, cane sugar, and salt. Bring to a simmer and stir to dissolve the salt and sugar. Then pour the liquid over the onions in the jar. Let the onions and liquid cool to room temperature before putting a lid on top and placing in the fridge for up to 2 weeks.

Make the dressing. In a sealable jar, combine the olive oil, vegan mayonnaise, apple cider vinegar, lemon juice, maple syrup, Dijon, yellow mustard, grainy mustard, Worcestershire sauce, garlic powder, onion powder, garlic, salt, and pepper. Seal the lid on top and give it a good shake. Set aside.

Cut the cabbage into 3-4 inch chunks and place in the food processor in batches. Pulse until you have finely chopped cabbage. Transfer chopped cabbage to a large bowl. Place the kale in the food processor in batches and pulse until it is finely chopped as well. Add the chopped kale to the large bowl. Finally, add the carrots to the food processor and pulse until finely chopped. Then, transfer chopped carrots to the large bowl.

Season the chopped cabbage, kale, and carrots with salt and pepper and pour all of the dressing over top. Add the chickpeas and toss to coat in the dressing. Top the salad with as many pickled red onions as you desire and the diced avocado. Enjoy!

Whip up a batch of flavorful Vegan Worcestershire Sauce at home in just 10 minutes with 8 simple ingredients. Store it for up to 2 months and give your plant-based dishes a perfect umami kick!

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Vegan Worcestershire Sauce

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Vegan Worcestershire Sauce Recipe

Top 4 vegan worcestershire sauce recipes from across the web

The most viewed vegan worcestershire sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Worcestershire Sauce

Vegan Worcestershire Sauce

Chopped Kale Cabbage Salad with Swe...

Vegan Worcestershire Sauce Recipe

The most viewed vegan worcestershire sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine