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
Homemade Vegan Worcestershire Sauce

Source: The Martha Stewart Show, March 2010


  • 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


  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.


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