Herbivore Vegan Worcestershire Sauce
Recipe By:
Serving Size: 48
Preparation Time:0:00
Categories: Condiment LowCal (Less than 300 cals) LowerCarbs LowFat (Less than 5%)
6 Tablespoons apple cider vinegar
2 Tablespoons tamari
1 Tablespoon brown sugar -- or 1 teaspoon molasses
2 teaspoons prepared mustard -- any kind
1/4 teaspoon onion powder -- granulated
1/4 teaspoon garlic powder -- granulated
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 dash cayenne -- or chili powder
1 dash allspice -- or cloves
salt -- optional
Whisk all ingredients together with 1/4 cup of water until well combined.Add salt if desired. Store in an airtight container in the fridge.
Makes 1 cup (48 one-teaspoon servings)
Per serving (one teaspoon): 2 cal; 0.0g fat; 0.4g carbs; 0g sugar; 0.1g protein.
Chef's Note: Yeast extract such as Marmite and Vegemite can be used in place of Worcestershire sauce if Worcestershire sauce is being used as an ingredient in something and not as a condiment or marinade.Low sodium soy sauce may be substituted for the tamari.
Author Note: Most commercial Worcestershire sauces contain anchovies,although there are a few vegetarian brands on the market. While nothing beats the ease of bottled sauce, this DIY recipe is allergen-free and very inexpensive to make. Worcestershire sauce is traditionally used as a condiment for meat, and consequently is a great marinade for veggieburgers and acts as a flavoring agent in many meat substitute recipes.
Source: "Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes by Lindsay S. Nixon, 2012"
S(Formatted by Chupa Babi): "Jan 2013"
Yield: "1 cup"
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per Serving (excluding unknown items): 2 Calories; trace Fat (5.4%calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 45mg Sodium
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