Vegan MoFo: Fish Free Worcestershire sauce

fish free Worcestershire sauce

I can’t claim any rights to this recipe as it’s adapted from an old PETA cookbook I bought  years ago before they went a bit…odd. It stores well in the fridge.

250mls cider vinegar

3 heaped tablespoons blackstrao molasses

60mls shoyu or tamari. (These have a greater depth of flavour than bog standard soy sauce)

60ml tamarind liquid*

1 heaped tsp mustard powder

1 heaped tsp onion powder

3/4 tsp ground ginger

1/8-1/4 tsp ground cloves (or throw 3 or 4 in whole)

1/4 tsp ground cardamon (Or just throw in about 3 or 4 whole pods)

Optional: Add a whole dried chilli for a mild kick

Put everything in a pan. Bring to the boil. Turn off and pour (whole spices and all) into a bottle.

Leave for a week for best flavour but it can be used straight away.

Store in the fridge

* Tamarind liquid is just 1/4 cup squishy packaged tamarin pods soaked in about 1/2 cup hot water. Stir it all around to release the flavour and then strain off 1/4 cup liquid. If you cant find it just use water.


One thought on “Vegan MoFo: Fish Free Worcestershire sauce

  1. I was thinking about making some Worcestershire sauce the day before you posted. It must be a sign! I should have asked you what to do with tamarind pods ages ago as I had a pack sitting in the fridge for about a year. I tried using it once but wasn’t convinced I was doing it right.

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