Though it is possible to buy vegan Worcestershire sauce, I much prefer to make my own. It is both less expensive and fresher, and it is easy to make, too.
I use this sauce as an ingredient in my BBQ sauce and in many other dishes where a spiky dash of flavor is wanted.
– Linda Nelson
Vegan Worcestershire Sauce
2 cups apple cider vinegar
1/2 cup soy sauce, or use tamari to make this gluten free
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
Place all of the ingredients in a medium sized sauce pan and bring to a boil. Reduce the heat, and simmer for about twenty minutes, or until it has been reduced by about half. This need not be exact! Once it has reduced, strain the sauce through a fine mesh strainer, and pour it into a jar. Allow it to cool, and store in the refrigerator. It will last about three months.
Thanks to Martha Stewart for the inspiration!