- 6 tablespoons apple cider vinegar
- 2 tablespoons tamari
- 1 tablespoon brown sugar or 1 teaspoon molasses
- 2 teaspoons prepared mustard (any)
- ¼ teaspoon granulated onion powder
- ¼ teaspoon granulated garlic powder
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cinnamon
- light dash of cayenne pepper or chili powder
- light dash of allspice or ground cloves
- salt (optional)
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 veggie burgers and acts as a flavoring agent in many meat substitute recipes.
Whisk all ingredients together with ¼ cup of water until well combined.
Add salt if desired.
Store in an airtight container in the fridge.
Soy sauce may be substituted for the tamari.
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Lindsay S. Nixon is the author of Happy Herbivore Abroad, The Happy Herbivore Cookbook, and Everyday Happy Herbivore. She creates quick-n-easy, no-fuss, low-fat recipes using wholesome everyday ingredients. Visit HappyHerbivore.com for recipes and updates from Lindsay.View all contributions by Lindsay S. Nixon