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Homemade Vegan Worcestershire Sauce

This recipe for vegan Worcestershire sauce makes a fresher alternative to store-bought sauce. Try using it to make Colin Quinn's Irish Lamb Stew.

  • yield: Makes about 1 cup

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Ingredients

  • 2 cups apple-cider vinegar
  • 1/2 cup soy sauce
  • 1/4 cup light-brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground yellow mustard seed or dry mustard
  • 1 teaspoon onion powder
  • 1 clove garlic, crushed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Step 1

    Place all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to a simmer and cook until liquid is reduced by half, about 20 minutes. Strain through a fine-mesh sieve and let cool completely before using. Worcestershire sauce may be stored in an airtight container, refrigerated, for up to 3 months.

Source
The Martha Stewart Show, March 2010

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Reviews (6)

  • 24 Apr, 2014

    Newsflash to you vegans - some people want this recipe because they're allergic to fish, not because they're vegans! (And some of us just think anchovies are gross...)
    I'm surprised there's no molasses in this recipe, although I suppose I could try adding it in place of the brown sugar.

  • 7 Jun, 2013

    So the point of being vegan is not to consume animal products, how are you going to use this to make a recipe for lamb? Defeats the whole purpose of avoiding any and all animal products and does not make any sense to me...

  • 31 May, 2013

    Perfect with the addition of 1/4 tsp. allspice

  • 15 May, 2013

    Paired this with TVP to make a vegan Sheppard's pie. It was fantastic!! Definitely going to be a repeat meal in my home.

  • 9 Feb, 2011

    Couldn't agree more. Wrong on every level, I would say.

  • 10 Apr, 2010

    Martha!! Why would you suggest to pair a VEGAN sauce with Lamb Stew???
    Wrong on so many levels...