The Ultimate Bloody Mary (Crowded Kitchen)
Worcestershire sauce is a very popular sauce that is served in every pub for tomato sauce and bloody Marys (with vodka). It’s also good to add flavour to soups, stews, dips, marinade and vegan cheese on toast. But the main brands owned by multi-national companies contain anchovies (quite similar to sardines, just a different blue/green/silvery colour). The main brands are also not as tasty as homegrown artisan makes.
Make Your Own Vegan Worcestershire Sauce
Veggie Desserts has a great simple recipe to make your own vegan Worcestershire sauce. This umami-rich recipe uses malt vinegar, soy sauce or tamari, brown sugar, molasses, Tamarand paste and seasonings and spices, to replicate the flavour. Keeps for up to 2 weeks in the fridge, once made. You can also find another good recipe at Simple Vegan Blog.
Where to Buy Vegan Worcestershire Sauce
- Bonsan Organic Vegan Worcestershire Sauce is based on sugar, balsamic vinegar and molasses. It also contains garlic, onion, oranges, chillies, parsley, a host of spices and peppers, along with some blackcurrant syrup.
- Biona Organic Worcestershire Sauce is good for savoury snacks.
- Sheffield’s Henderson’s Relish has been made since 1885, only three people know the recipe! Served in chip shops in northern England, it’s not natural (it has sweetener) but is so legendary that actor Sean Bean stuffs bottles of it in his suitcase, if travelling. Matt Helders of Arctic Monkeys says ‘It’s like Worcestershire Sauce, but one million times better!’
Make (or Buy) Good Tomato Juice
If you have a leftover glut of tomatoes, why not make your own tomato juice? Often a popular drink in the pub (ask for vegan Worcestershire sauce as most brands are made with anchovies), it’s not as popular at home, but why not? Tomato juice is delicious, and a great source of lycopene, which can help to prevent cancer. The Tomato Stall is a box scheme on Isle of Wight that sells local produce, including locally-made tomato juice.
To make your own tomato juice, is a simple case of simmering fresh tomatoes then putting them through a sieve, seasoning with salt and pepper, and cooling it and placing in sterilised jars. For a simpler method, just juice quartered tomatoes before cooking, or blend them up in a food processor.
