Worcestershire Sauce Substitute that’s Paleo and Vegan
If you’ve ever cooked with beef before, it’s likely you have a bottle of Worcestershire sauce hanging around in the pantry somewhere. In fact, the condiment has quite a few uses that you might not have considered before.
But while the sauce can add a lot of flavor to dishes, you may want to steer clear of using conventional store-bought Worcestershire sauce. Instead, make your own homemade substitute for Worcestershire sauce that’s both Paleo and vegan.
What Is Worcestershire Sauce?
Wondering what is in Worcestershire sauce? Traditional Worcestershire sauce ingredients include vinegars, onions, garlic, molasses, tamarind, anchovies, sugar, salt, chili pepper and cloves. With a number of ingredients, this sauce packs some serious flavor.
The sauce original came to be by two chemists, John Wheeley Lea and William Henry Perrins in Worcester, England. The original recipe, since it contains anchovies, is not vegetarian- or vegan-friendly — although this Worcestershire sauce alternative is a vegan substitute for Worcestershire sauce (at least, the traditional, pre-made kind).
Downsides of Conventional Worcestershire Sauce
Many times, we don’t give too much thought about what goes into the condiments, sauces and other ingredients we use in our cooking. But it’s really important to check out the ingredients lists of these items — a lot of times, you’re getting some suspect ingredients you don’t want to consume.
Take Worcestershire sauce, for example. This strong-smelling condiment is great for beef marinades, gravy recipes (like in this shepherd’s pie recipe) and more … but the ingredients of most Worcestershire sauces sold in stores aren’t something you’d eat otherwise.
The problem with the store-bought Worcestershire? Many brands these days contain high fructose corn syrup, for one. This highly processed sweetener has been linked to diabetes and high blood pressure. It can also contribute to leaky gut syndrome. And that’s just one ingredient! No thanks.
Other brands contain soy sauce, cane sugar or corn starch — or worse, all three. Not all Worcestershire sauces are created equal, and the ingredients vary greatly from one brand to another.
That’s why we’ve created this substitute for Worcestershire sauce in meatloaf, substitute for Worcestershire sauce in beef stew, substitute for Worcestershire sauce in sloppy joe’s … it seriously works in any recipe you’d traditionally use store-bought Worcestershire sauce in.
How to Make Paleo, Vegan Worcestershire Sauce
“What can you substitute for Worcestershire sauce?” Here you go. You can whip this up in just five minutes with no special equipment or ingredients.
Made with Dijon mustard, coconut aminos, apple cider vinegar and seasonings, this homemade Worcestershire sauce will keep for up to one month in the refrigerator.
Let’s dive right into how to make Worcestershire sauce, following this Worcestershire sauce recipe step by step. Spoiler alert: it’s incredibly simple.
Add all of the ingredients to a large bowl.
Whisk everything up until the Worcestershire sauce is well-combined. No lumps here!
That’s all … use in your favorite recipes to add a little extra flavor. For example, we added it to some sauteed beef cubes with sesame seeds. Delicious!
Pour any unused Worcestershire sauce into an airtight container. This will keep in the fridge for up to one month.
Print
Worcestershire Sauce Substitute Recipe
- Total Time: 5 minutes
- Yield: 30 1x
- Diet: Vegan
Description
Store-bought Worcestershire sauce is full of preservatives and suspect ingredients. To still get that flavor yet make it healthy and even vegan (and Paleo), try this wonderful recipe.
Ingredients
- 2 tablespoons Dijon mustard
- 1 cup coconut aminos
- 2 tablespoons coconut sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- 1 teaspoon pepper
Instructions
- Mix all ingredients in a large bowl. Whisk until well-combined.
- Pour mixture into an airtight container and store in fridge for up to one month.
- Prep Time: 5 min
- Category: Condiments
- Method: Mixing
- Cuisine: British
Nutrition
- Serving Size: One 3/4 tablespoon serving (11 g)
- Calories: 11
- Sugar: 0.6 g
- Sodium: 306 mg (20% DV)
- Fat: 0.2 g
- Saturated Fat: 0.014 g
- Unsaturated Fat: 0.15 g
- Trans Fat: 0 g
- Carbohydrates: 1.5 g
- Fiber: 0.2 g
- Protein: 0.94 g
- Cholesterol: 0 mg
Comments
Please keep comments under 200 characters.
Leave a Reply
13 Comments
Worcestershire originally derived from fermented fish. The REAL “substitutes” for it are Nam Pla/garam (fermented fish sauce).
can you double garlic powder and leave out onion powder? My husband has problems with onions.
Absolutely!
Can this be made without coconut sugar?
What is coconut aminos please?
Janet Scaruffi – I noticed the same thing. It does not have GMO corn starch but it has sugar which can be BEET sugar which is GMO . There was something else also… can’t remember now…
I’d love to make this. Only I cannot have coconut. Any good substitutes besides soy sauce
Mrs. Braggs Liquid (vegetable) Amino’s
Awesome. I’ve been looking at many ways to grow and use beans but worschestire sauce is something I love and will try it. I’m not sure if mrs brags aminos are the same as coconut aminos but it is just as tasty and fermented.
Looks good
yo! what seasonings you using?
F Y I : I just got out my bottle of Worcestershire Sauce reduced sodium manufactured by Lea & Perrins company since 1837. It does not contain any of the bad ingredients you mentioned but does have anchovies, 45mg sodium, 1g sugar, 25 mg potassium, 0 fat, 0 cholest., 1 carb., 0 protein. With congestive heart at 85 sodium is not my buddy. So I do not eat can foods or soft drinks. Like my sauerkraut but wash before cooking to eliminate some of the salt had to give up my pickles but not my life. Thanks Dr. Axe for all your great programing and not taking hours to get to the points you share so freely.
That 1g of Sugar is as bad as it gets!!! Trust me, the original Lea & Perrins is not good for your body!!