LAB NOTES: Vegan Worcestershire Sauce Take II

        Hello all,Wayne AKA the Mad Food Scientist here.
A while back I made an attempt at Vegan Worcestershire Sauce.
I used the recipe on the Loving It Vegan blog( https://lovingitvegan.com/vegan-worcestershire-sauce/#recipe ). For this attempt, I tweaked it a bit.

ORIGINAL: 
Ingredients
▢½ cup Apple Cider Vinegar (120ml)
▢¼ cup Water (60ml)
▢2 Tbsp Light Brown Sugar
▢2 Tbsp Maple Syrup
▢3 Tbsp Soy Sauce
▢½ tsp Onion Powder
▢½ tsp Garlic Powder
▢¼ tsp Cinnamon
▢¼ tsp Ground Black Pepper

Instructions
Add apple cider vinegar, water, light brown sugar, maple syrup, soy sauce, onion powder, garlic powder, cinnamon and ground black pepper to a saucepan and heat on medium heat.
Whisk the sauce while heating to dissolve the sugar and mix it well.
Heat to a simmer and then turn off the heat and let it cool completely.
Transfer to an airtight container and refrigerate. It will last for up to 2 months in the fridge.

27 October, 2024: Vegan Worcestershire Sauce Experiment 02

Ingredients
▢ 60g/¼ cup Apple Cider Vinegar
▢ 60g/¼ cup Apple Cider Vinegar
▢ 60g/¼ cup Water
▢ 2 Tbsp Turbinado Sugar
▢ 2 Tbsp Rich Simple Syrup
▢ 3 Tbsp Soy Sauce
▢ ½ tsp Onion Powder
▢ ½ tsp Garlic Powder
▢ ¼ tsp Cinnamon
▢ ¼ tsp Ground Ginger
▢ ¼ tsp Ground Black Pepper

METHOD: 
Weigh out all the ingredients into a saucepan.
Whisk while bringing up to a simmer. Then remove from the heat.

LAB NOTES: 27 October, 20204: Vegan Worcestershire Sauce Experiment #02
I tweaked this recipe after the last time.
I decided to try it with 60g each of malt vinegar and apple cider vinegar.
I substituted rich simply syrup for the Maple syrup because I can make the rich simple syrup affordably. I also added in 1/4 tsp of ground ginger.
All the other ingredients remained the same. 
I also followed the same method as the original author.

OBSERVATIONS: 
This is a quick, easy condiment to make. While it doesn’t taste exactly like its non-vegan ancestor, its taste is very, very similar.  A bonus is that this is quite a bit less expensive than buying the non-vegan, or vegan versions that are made commercially. I am glad that I decided to use a mix of both vinegars as they both bring great things to the party. 
which is a good thing as I ran out of the non-vegan Worcestershire sauce that I had on hand. Naturally, I recycled and reused the Worcestershire sauce bottle and poured the vegan Worcestershire sauce into 
bottle. This way, I don’t have to wonder what’s in the bottle…
I apologise, but I didn’t think to take photos this time.  
I’m continuing to embrace my new philosophy in the Domestic Culinary Lab. 
I’m Fooling Around And Finding Out.