Vegetarian Worcestershire Sauce By Bryanna Grogan Recipes

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VEGETARIAN WORCESTERSHIRE SAUCE BY BRYANNA GROGAN



Vegetarian Worcestershire Sauce by Bryanna Grogan image

Worcestershire sauce is not Vegetarian. So if you can't find the store bought version such as Wizard? Here is Bryanna's recipe. It's worth the shot.

Provided by That is Dr House to

Categories     Sauces

Time 10m

Yield 1 1/2 cups, 24 serving(s)

Number Of Ingredients 15

1 cup cider vinegar
1/3 cup dark molasses
1/4 cup soy sauce
1/4 cup water
3 tablespoons lemon juice
1 1/2 teaspoons salt
1 1/2 teaspoons mustard powder
1 teaspoon onion powder
1/2 teaspoon black pepper
3/4 teaspoon ground ginger
1/4 teaspoon garlic granules
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves or 1/8 teaspoon allspice
1/8 teaspoon ground cardamom

Steps:

  • Combine all ingredients in blender.
  • Pour into saucepan
  • bring to boil.
  • Store in refrigerator.

Nutrition Facts : Calories 19.5, Fat 0.1, Sodium 315.4, Carbohydrate 4.1, Fiber 0.1, Sugar 2.8, Protein 0.4

VEGAN WORCESTERSHIRE SAUCE



Vegan Worcestershire Sauce image

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!

Provided by Alison Andrews

Categories     Sauce     Savory     Sides

Time 10m

Number Of Ingredients 9

1/2 cup Apple Cider Vinegar ((120ml))
1/4 cup Water ((60ml))
2 Tbsp Light Brown Sugar
2 Tbsp Maple Syrup
3 Tbsp Soy Sauce
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/4 tsp Cinnamon
1/4 tsp Ground Black Pepper

Steps:

  • 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.

Nutrition Facts : ServingSize 2 teaspoons, Calories 17 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 190 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g

VEGAN WORCESTERSHIRE SAUCE



Vegan Worcestershire Sauce image

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.

Provided by Sharon123

Categories     Asian

Time 10m

Yield 3/4 cup

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 48.5, Fat 0.4, Sodium 9.4, Carbohydrate 4.1, Fiber 0.7, Sugar 1.2, Protein 0.6

NON SOY SOY SAUCE REPLACEMENT FOR COOKING



Non Soy Soy Sauce Replacement for Cooking image

Non Soy Soy Sauce Replacement for Cooking Bryanna Grogan developed this to sub for soy sauce for those allergic to soy. It can be used in place of tamari also.

Provided by That is Dr House to

Categories     Sauces

Time 3m

Yield 15 tbsp, 15 serving(s)

Number Of Ingredients 4

3/4 cup broth or 3/4 cup mushroom, soaking liquid
1 tablespoon yeast extract
1 tablespoon soy free liquid gravy browner
1 tablespoon salt

Steps:

  • The yeast extract can be Marmite or similar. The mushroom soaking liquid is suppose to be just that and not have a comma.
  • Simply mix.
  • Sub 1 tbsp for soy sauce.
  • If you want a more complex flavor add wine, broth or mushroom concentrate to the dish in addition to this recipe.

Nutrition Facts : Sodium 465.3

MOLE PINTO BEANS



Mole Pinto Beans image

Unbelieveably easy, quick, healthy--and really good. From "20 Minutes to Dinner" by Bryanna Clark Grogan (The Book Publishing Co., 1997). Serves six as a main course with rice and salad, or more as a side.

Provided by Chef Kate

Categories     Beans

Time 30m

Yield 6 serving(s)

Number Of Ingredients 19

2 cups tomatoes, peeled, seeded and diced
1/2 cup vegetable broth
1 green pepper, peeled, seeded and diced
3 tablespoons unsweetened chocolate (or cocoa powder)
3 tablespoons sesame seeds, roasted
2 tablespoons masa harina (Mexican corn tortilla flour)
2 tablespoons raisins
1 1/2 tablespoons dried ancho chile powder (or your preference)
3 garlic cloves, peeled
1 teaspoon coarse salt
1 teaspoon honey
1/2 teaspoon ground aniseed
1/4 teaspoon ground coriander
1/8 teaspoon cinnamon
1/8 teaspoon pepper
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1 1/2 cups vegetable broth
4 1/2 cups pinto beans, cooked and drained

Steps:

  • In a blender, mix all of the ingredients except the last 1 1/2 cups of broth and the beans.
  • Blend until very smooth.
  • Add the remaining broth and blend again.
  • Pour the sauce over the beans in a nonstick pot and simmer, covered, for 15-20 minutes.

Nutrition Facts : Calories 275.9, Fat 5.8, SaturatedFat 1.9, Sodium 427.7, Carbohydrate 46.3, Fiber 14.9, Sugar 5.6, Protein 14.3

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