Kate over at Accidental Hedonist has a great discussion going over at her blog about when a person is considered a vegetarian. In my ongoing personal quest to determine whether my fear of the extensive hormones in beef outweighs my love of a good steak or hamburger, I realized there were a few things I couldn’t live without should I move to a completely vegetarian diet. My favorite sauce in the world would stop me in my tracks – the beloved Worcestershire Sauce. So, after commenting on the vegetarian discussion, I searched for a fine vegetarian-friendly worcestershire sauce recipe. Wait, did you even realize there were anchovies in worcestershire sauce?
The Green Cutting Board, though not updated since July 2007, came to my rescue, eerily leaving a yummy vegan worcestershire sauce recipe as it’s final post. I share it with you, dear reader, as bar-be-que season is upon us – and a fine vegan worcestershire sauce may be just what you need to spice up those homemade veggie burgers.
1 cup cider vinegar or malt vinegar
1/3 c. dark molasses
1/4 c. soy sauce or mushroom soy sauce
1/4 c. water
2-3 T strong green tea
3 T lemon juice
1 1/2 T salt
1 1/2 t powdered mustard
1 t onion powder or 1 T onion diced
1 T Bragg Liquid Amino (optional)
3/4 t powdered ginger
1/2 t black pepper
1/4 t garlic granules or 1 t minced fresh garlic
1/4 t cayenne
1/4 t Saigon cinnamon
1/8 t ground cloves or allspice
1/8 t ground cardamom
20 capers drained
Combine ingredients in a blender. Pour into a saucepan and bring to boil to reduce and thicken.