The Edgy Veg

Vegan Matzo Ball Soup Recipe

The Edgy Veg — Fri, 03 Nov 2023 03:26:53 +0000

This is truly the best vegan matzo ball soup recipe you’ll ever try! This is a vegan version of the iconic Matzo ball soup that is not vegan due to the eggs and/or animal fat used.

I wanted to make a matzo ball soup that was vegan and super easy to make!

Related Recipe: Vegan Passover Recipes

Vegan Matzo Ball Soup

This vegan matzo ball soup recipe is made using matzo balls, onion, carrots, celery, dill, and vegetable stock!

This vegan soup is comforting as well as delicious and features soft and fluffy matzo balls that are served in a flavorful, warm broth. You can make my vegan matzo balls recipe or make your own from a box or maybe your family’s recipe! You can then continue with the instructions on how to make vegan matzo ball soup!

This matzo ball soup is vegan, nut-free, dairy-free and could be made gluten-free with gluten-free matzo balls.

INGREDIENTS:

HOW TO MAKE MATZO BALL SOUP (VEGAN):

1. Start making your matzo ball soup by preparing your vegan matzo balls first. If you already have your matzo balls prepared, skip to the next step. If you want to make matzo balls from scratch, follow my vegan matzo ball recipe here.

2. Next, prepare your matzo ball vegan soup by heating oil in a large pot and sauting chopped onion, carrots, and celery until soft.

3. Then, add dill and mix with veggies for 30 seconds until aromatic.

4. Finally, add your vegetable broth of choice, and bring the soup to a boil. Once the soup is at a rolling boil, reduce the heat and simmer covered, for about 40 minutes.

5. In the meantime, form or create your vegan matzo balls and add them to the soup broth. Cook on a simmer for 25-30 minutes, until heated through.

6. After your vegan matzo balls are cooked, you can serve them with broth right away 3-4 per bowl of soup and enjoy your vegan matzo ball soup!

Tip: If you are serving the soup later, remove the balls from the soup to prevent sogginess, and store them in a Tupperware container. When you are ready to serve the soup flash boil the balls in broth and serve hot 3-4 balls per bowl.

VEGAN Matzo Ball Soup

This is truly the best vegan matzo ball soup recipe you'll ever try! This is a vegan version of the iconic Matzo ball soup that is not vegan due to the eggs and/or animal fat used.

This vegan matzo ball soup recipe is made using matzo balls, onion, carrots, celery, dill, and vegetable stock!

Course Main Course

Cuisine Vegan

Keyword Matzo ball, passover, Soup

Prep Time 5

Cook Time 1 10

Total Time 1 15

Servings 5

Equipment

1 Pot Large
1 Knife
1 Cutting Board
Measuring Spoons
Measuring Cup
1 Soup Ladle

Ingredients

Vegan matzo balls
1 onion finely chopped
2 carrots chopped into half-circles
2 celery stalks chopped
1 tsp dill handful of chopped fresh dill or ½ tsp-1 tsp dried dill to taste
7 cups vegetable broth
2 Tbsp coconut oil or whatever oil you like to cook with
salt to taste
pepper to taste

Instructions

Start making your matzo ball soup by preparing your vegan matzo balls first. If you already have your matzo balls prepared, skip to the next step. If you want to make matzo balls from scratch, follow my vegan matzo ball recipe here.
Next, prepare your matzo ball vegan soup by heating oil in a large pot and sauting chopped onion, carrots, and celery until soft.
Then, add dill and mix with veggies for 30 seconds until aromatic.
Finally, add your vegetable broth of choice, and bring the soup to a boil. Once the soup is at a rolling boil, reduce the heat and simmer covered, for about 40 minutes.
In the meantime, form or create your vegan matzo balls and add them to the soup broth. Cook on a simmer for 25-30 minutes, until heated through.
After your vegan matzo balls are cooked, you can serve them with broth right away 3-4 per bowl of soup and enjoy your vegan matzo ball soup!

Notes

Hi! I’m Candice aka The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!

Looking For More Vegan Recipes?

Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!

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Growing A Scoby: How To Grow A Scoby

The Edgy Veg — Wed, 01 Nov 2023 03:37:29 +0000

Looking for information on growing a scoby or want to learn how to grow a scoby? Well, you’ve come to the right place!

I’m going to share step-by-step on how to create a SCOBY from scratch right in the comfort of your kitchen so you can make kombucha at home.

Related Recipe: Orange Kombucha Recipe

How To Grow A Scoby

Scoby is an acronym for Symbiotic Culture Of Bacteria and Yeast, which is used to make Kombucha!

I will show you how to grow a scoby! It’s a jelly-like, pancake-shaped living thing is the secret behind making kombucha at home. But you can also buy or get one instead of growing your own scoby too!

Where to get a scoby? You can get one from a friend (many people give away scobies on Facebook marketplace or craigslist), buy one on amazon, or make one.

Full Recipe Down Below

INGREDIENTS FOR MAKING SCOBY:

Water
Tea Bags or Loose-leaf Tea
Sugar
Kombucha (Raw, unflavoured store-bought)

KITCHEN EQUIPMENT:

How To Grow A Scoby

Course Drinks

Cuisine American, Chinese, Japanese

Keyword fermentation, Kombucha, Scoby

Prep Time 7

Total Time 7

Servings 1 Litre

Equipment

1 Glass Jar 1 Litre
1 Cloth or Coffee Filter
1 Rubber Band or string

Ingredients

2 cups water
3 black tea bags or green tea bags or 1 tablesppon of loose-leaf tea
1/4 cup grandukated sugar
1 cup Kombucha raw and unflavoured (store-bought)

Instructions

Boil the 2 cups of water and steep the tea bags or loose tea for around 10 minutes. Stir in the sugar until it dissolves. Allow the tea to cool to room temperature.
In your glass jar, mix the cooled tea with the 1 cup of store-bought kombucha.
Place a cloth or coffee filter over the top of the jar and secure it with a rubber band or string.
Put the jar in a warm, dark area where it won't be disturbed for 1 to 4 weeks until you see a 1/2-inch thick SCOBY form on the surface of the liquid. Check every week to see how it's going.
With clean hands, remove the SCOBY from the liquid and start your first batch of kombucha.

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The post Growing A Scoby: How To Grow A Scoby appeared first on The Edgy Veg.

Vegan Chocolate Oatmeal Cookies Recipe

The Edgy Veg — Mon, 30 Oct 2023 11:15:02 +0000

This is truly the best vegan chocolate oatmeal cookies recipe you’ll ever try! These chocolate chip oatmeal cookies are super easy to make and combine the rich, chocolaty goodness with the hearty texture of oats.

This vegan cookie recipe is made with vegan chocolate (dark chocolate), rolled oats, sugar, flour and other simple and tasty baking ingredients!

Related Recipe: Grilled Oatmeal Chocolate Chip Cookies

Chocolate Oatmeal Cookies

VEGAN | DAIRY-FREE

This chocolate oatmeal cookies recipe is a vegan version of Anne Burrell’s recipe with some tweaks to make them salted.

These chocolate oatmeal cookies are chewy and chocolaty, combining oats and chocolate in one indulgent treat! Baked to perfection, these vegan cookies have a soft, fudgy center and slightly crisp edge making them a favourite for chocolate lovers who like a tasty cookie.

INGREDIENTS FOR CHOCOLATE OATMEAL COOKIES (VEGAN):

KITCHEN EQUIPMENT I USED:

Oven
Baking Sheet
Mixing Bowl (small)
Mixing Bowl (large)
Electric Hand Mixer
Spatula
Cooling Rack
Measuring Utensils

Vegan Chocolate Oatmeal Cookies

The best vegan chocolate oatmeal cookies recipe you'll ever try! These chocolate chip oatmeal cookies are super easy to make vegan!

Course Dessert

Cuisine Vegan

Keyword chocolate chip, cookies, oatmeal

Prep Time 11

Cook Time 12

Total Time 23

Servings 24

Equipment

1 Oven
1 Baking Sheet
1 Mixing Bowl (small)
1 Mixing bowl (large)
1 Electric Hand mixer
1 Spatula
1 Cooking Rack
1 Measuring Utensils

Ingredients

6 oz dark chocolate roughly chopped
1/2 cup rolled oats
1 cup unbleached all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 cup unsalted vegan butter room temp
1/2 cup brown sugar packed
1/4 cup granulated sugar
1/2 tsp vanilla extract
3 tbsp aquafaba liquid inside can of chickpeas
Coarse sea salt as needed (vanilla salt is also amazing for this)

Instructions

Preheat the oven to 350F, and grease a baking sheet.
In a small mixing bowl, combine the flour, baking powder, kosher salt, rolled oats, and cinnamon.
In a large mixing bowl, combine the vegan butter, brown sugar, and granulated sugar. Using an electric hand mixer, beat together the butter and sugars until light and fluffy, 2 to 3 minutes. Beat in the vanilla and aquafaba.
Using a rubber spatula, gradually add the flour mixture into the butter-sugar mixture. Mix until just combined. Fold in the chocolate.
Spoon tablespoon-size balls of dough onto the baking sheet, leaving about 2 inches between the dough balls. Bake the cookies for 12 to 13 minutes or until just beginning to color.
Remove the cookies from the oven and sprinkle each one with a few grains of course sea salt … it’s really important to do this while the cookies are hot so the salt sticks. Let the cookies cool for a couple minutes, then transfer to a cooling rack. Repeat with the remaining dough.

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Vegan Crumbl Cookies

The Edgy Veg — Sun, 22 Oct 2023 01:20:01 +0000

This is truly the best vegan crumbl cookies recipe you’ll ever try! This is a vegan version of the iconic chocolate chip crumbl cookies that are not vegan.

I wanted to make crumble cookies that were vegan and super easy to make in 20 mins.

Related Recipe: Grilled Oatmeal Chocolate Chip Cookies

Crumbl Cookies

VEGAN | DAIRY-FREE

This vegan crumblr cookie recipe is made with vegan chocolate chips, sugar, flour vanilla and other simple and tasty baking ingredients!

These cookies are buttery and delicious with a burst of chocolate chips! Baked to perfection, these vegan cookies feature a perfect balance of crispy edges and a soft, gooey center.

These crumbl cookies are vegan, nut-free, dairy-free and could potentially be made gluten-free with gluten-free flour.

INGREDIENTS FOR CRUMBL COOKIES (VEGAN):

KITCHEN EQUIPMENT I USED:

Vegan Crumbl Cookies

Best vegan crumbl cookies recipe you'll ever try! This is a vegan version of the iconic chocolate chip crumbl cookies that are not vegan.

Course Dessert

Cuisine American, Vegan

Keyword chocolate chip, cookies, crumbl, dessert, vegan

Prep Time 10

Cook Time 10

Total Time 20

Servings 12

Equipment

1 Whisk
1 Stand mixer or Hand Mixer
1 Baking Sheet
1 Silicone baking mat
Measuring Spoons
Measuring Cups

Ingredients

1 1/2 cup vegan butter preferably salted vegan butter or dairy-free butter, room temp
1 1/4 cup brown sugar packed
1/2 cup granulated sugar I used organic cane sugar
6 tbsp aquafaba liquid from can of chickpeas
1 tbsp vanilla extract
3 1/2 cups flour unbleached all-purpose flour
1 tbsp corn starch
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 cups chocolate chips dark/semi-sweet

Instructions

In a medium bowl whisk together; flour, corn starch, baking powder, baking soda, and salt. Set aside.
In a stand mixer, or a hand mixer with a bowl, cream together the vegan-friendly butter until fluffy, about 1 minute.
Add brown and granulated sugars and cream together until smooth and fluffy, about 3-5 minutes, scraping down the sides of the bowl as needed.
Mix in 3 tbsp aquafaba and mix for 1 minute on medium speed. Repeat with remaining 3 tbsp of aquafaba, and vanilla.
On a slow speed, add the flour mixture to the butter mixture, 1 cup at a time. Mix just until combined and do not over mix.
Fold in the chocolate chips on a slow speed.
Using a 4.2 ounce scoop, or a 1/3 cup measuring cup, scoop out the cookie dough and place onto the prepared baking sheet 2-3 inches apart.
Using your fingers, cut the dough balls in half (use a pinching motion) and then place the part you removed on top of the bottom of the half. Place the sheets in the freezer for 30 mins.
Preheat your oven to 350F and line a baking sheet with parchment or a silicone baking mat.
Bake cookies for 10 mins, the cookies will be just barely golden at the edges.
Leave them on the baking sheet to cool for 10-15 minutes. Then transfer to a wire rack.

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Vegan German Streusel Cake

The Edgy Veg — Sat, 21 Oct 2023 03:00:43 +0000

A sweet and soft cake with crunchy vegan streusel on top, this vegan German streusel cake recipe is super easy & quick!

In under 1 hour, you can make a vegan version of my favourite German streusel cake I grew up eating at coffee time in Germany with my omi, opa and family!

Related Recipe: Vegan No-Bake Chocolate Cake

German Streusel Cake

VEGAN & DAIRY-FREE

This vegan German streusel cake uses easy and affordable store-bought ingredients like flour, sugar, baking soda, cinnamon and other simple ingredients you have at home.

Traditionally, this cake is made with butter, milk and sometimes eggs but this vegan version of the classic cake features a tender and moist base made with vegan ingredients like vegan butter and non-dairy milk. The cake is also generously topped with a crumbly vegan streusel, made from a mixture of flour, sugar, cinnamon, salt and vegan butter!

Related Recipe: Vegan Savoury Scones

INGREDIENTS FOR GERMAN STREUSEL CAKE (VEGAN):

KITCHEN EQUIPMENT I USED:

Full Recipe Here

Watch me make it on YouTube!

Vegan German Streusel Cake

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

A sweet and soft cake with crunchy vegan streusel on top, this vegan German streusel cake recipe is super easy & quick!

Author: The Edgy Veg

Recipe type: Dessert

Cuisine: Vegan

Serves: 8

Ingredients

Streusel:
⅓ cup brown sugar packed
¾ cup unbleached all-purpose flour
2 tsp ground cinnamon
½ tsp salt
½ cup cold unsalted vegan-friendly butter diced into small cubes
Cake:
2¼ cups unbleached all purpose flour
2 tsp baking powder
2 tsp cornstarch
½ tsp baking soda
1 tsp salt
1 ¼ cup granulated white sugar
¾ cups unsalted vegan butter room temp
1 cup unsweetened soy milk, room temperature
1 tbsp apple cider vinegar
2 tsp vanilla extract
¾ cup coconut milk, room temperature
Drizzle
¾ cup Powdered sugar
2 tsp Soy milk

Instructions

Preheat the oven to 350F and grease and lightly flour a 9x13 inch pan. Set aside.
In a large bowl, add the ⅓ cup brown sugar, ¾ cup flour, 2 tsp cinnamon, ½ tsp salt, and ½ cup cold vegan-friendly butter cubes, cutter, mash and mix everything together until it resembles a sand-like texture, with some chunks. Set aside.
In a medium-large bowl, whisk together 2¼ cups flour, baking powder, cornstarch, baking soda, and 1 tsp salt. Set aside.
In a stand mixer, or a bowl with hand mixer, cream together ¾ cups vegan butter and 1¼ cups sugar for 4 mins or until fluffy.
Meanwhile in a measuring cup or small bowl, whisk together soy milk and apple cider vinegar and set aside to create buttermilk.
While mixing, one at a time, add vanilla, soy buttermilk and coconut milk to the butter/sugar mixture, scraping down the edges between each. Mix until just combined.
With the mixer on low, slowly add the flour mixture to the butter mixture until combined, stopping and scraping down the sides as needed.
Add half of the cake batter to the prepared pan, and spread it put evenly. (it will be kind of thick).
Sprinkle ½ of the streusel mixture on top, but keep it away from the edges.
Top with remaining cake batter, and spread out again (you may need to use your wet fingers to make it easier to spread and prevent sticking, then top with remaining streusel.
Bake for 30-35 mins, or until a toothpick inserted into the center and comes out clean (It may take as long as 45 depending on your oven).
Meanwhile, whisk together ¾ cup powdered sugar and 2 tsp soy milk in a small bowl or in a measuring cup to make it easier to pour. Add more soy milk if the mixture is too thick. Set aside.
Transfer the cake to a wire cooling rack to cool completely, then drizzle with prepared glaze.
Slice into squares and serve with your favourite coffee or tea!

Notes

Tip: Easily half the recipe for a smaller cake if not feeding a crowd.

Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!

Looking For More Vegan Recipes?

Share My Recipe on Pinterest!

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Pop Tarts (Vegan Recipe)

The Edgy Veg — Sat, 21 Oct 2023 02:11:45 +0000

I’m going to show you how to make my easy vegan recipe for pop tarts! You can choose to fill your vegan pop tart(s) with any jam – I choose strawberry jam to make vegan strawberry pop tarts!

All you need is pie crust dough or shells, jam filling for your vegan pop tart, soy milk, maple syrup, vanilla and powdered sugar to make an authentic pop tart that’s vegan!

Related Recipe: Vegan Butter Tarts

How To Make Vegan Pop Tarts

This vegan pop tart recipe is super easy to make & only takes 25 mins to make!

For the pie crust, I recommend buying store-bought pie crust dough (most are vegan-friendly just look at the ingredients – look for ones made with vegetable shortening), rolling out the pastry and cutting out 3×5 in squares (about the size of an index card) to make pop tart shapes! Bunch and knead together the excess/remaining piece of crust, roll out and repeat until you’ve used it all. You can also use frozen pie crust shells and thaw them out to mould them into pop-tart shapes!

For your pop tart’s vegan mixture, choose a jam that you love and want into a pop tart like strawberry jam to make vegan strawberry pop tarts. For the vegan pop tart icing, you’ll whisk together powdered sugar, soy milk, jam and vanilla once your pop tarts are done baking.

Full Recipe Down Below

INGREDIENTS FOR POP TARTS (VEGAN):

Pie Crust Shells or Dough (vegan-friendly)
Soy milk (unsweetened)
Maple Syrup
Jam or Jelly (Strawberry)
Powdered Sugar
Vanilla

KITCHEN EQUIPMENT:

Measuring Utensils
Mixing Bowl
Whisk
Silicone Baking Mat
Baking Sheet
Rectangle cookie/cake/pie cutter (3×5) – optional

Tips:

Many store-bought frozen pie pastry shells or dough are “accidentally” vegan! Just check the ingredients list to avoid eggs, milk and butter. Find ones made with vegetable shortening, chances are it is accidentally vegan.

5.0 from 2 reviews

Pop Tarts (Vegan)

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

I'm going to show you how to make my easy vegan recipe for pop tarts! You can choose to fill your vegan pop tart(s) with any jam - I choose strawberry jam to make vegan strawberry pop tarts!

Author: The Edgy Veg

Recipe type: Dessert

Cuisine: Vegan

Serves: 5

Ingredients

1 vegan-friendly pie crust dough (or 2 frozen pie crust shells), thawed
2 tbsp+ 2-3 tbsp unsweetened soy milk
1 tsp maple syrup
½ cup + 2 tbsp strawberry jelly or jam, as needed
1 cup powdered sugar
½ tsp vanilla
unbleached flour, as needed

Instructions

Preheat oven to 375F and line a baking sheet with parchment paper or a silicone baking mat.
In a small cup whisk together soy milk and maple syrup. Set aside.
Unroll or flatten the pie crust onto a sheet of parchment paper and cut out 3x5 in squares(about the size of an index card). Bunch and knead together the excess/remaining piece of crust, roll out and repeat until you’ve used it all.
On half of the cutout crusts spoon roughly 1½-2 tbsp of jam into the center of the rectangles, leaving lots of space from the edges.
Lightly brush the edges with the soy milk mixture, place a second rectangle on top of each one, gently seal the edges together with your fingers, and crimp with a fork.
Gently cut/slice a 2-3 slits on the top of each poptart to create a steam release, and brush with a light layer of the soy milk mixture. Repeat.
Bake for about 10-12 minutes or until golden brown, and allow to cool on a wire cooling rack. Depending on your oven this can go quickly, so keep an eye on them.
Meanwhile, whisk together powdered sugar, 2 tbsp soy milk, 2 tbsp jam and ½ tsp vanilla.
When the poptarts are cooled completely, spread a light layer of icing over each pop tart, and top with any toppings you desire.

Are pop tarts vegan?

Pop tarts are not vegan. Many pop tarts have dairy, egg or even gelatin (in the icing) making most Pop Tarts unsuitable for vegans and vegetarians.

Hey welcome to The Edgy Veg – we veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. We hope you enjoy this tasty vegan recipe!

Want More Vegan Recipes?

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Orange Kombucha Recipe

The Edgy Veg — Wed, 18 Oct 2023 10:43:51 +0000

This delicious orange kombucha recipe can be made in 10 days at home using 1 Scoby (Symbiotic Culture Of Bacteria and Yeast), starter tea (old kombucha you can get some from a friend or store-bought kombucha), tea bags, white sugar and 100% orange juice since we are making orange kombucha!

Related Recipe: Kimchi Fries

How To Make Orange Kombucha

Kombucha is a fermented tea drink with a history dating back centuries that has gained significant popularity in recent years due to its potential health benefits. It’s made by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY).

And to make orange kombucha, we’re going to use fresh squeezed 100% orange juice!

Where to get a scoby? You can get one from a friend (many people give away scobies on Facebook marketplace or craigslist), buy one on amazon, or make one.

What is starter tea? Starter tea is tea from a previous batch of kombucha, you can get some from a friend or use store-bought kombucha.

FYI: Your jars can explode if the pressure becomes too high! Always leave more space at the top of the bottles than you think.

Full Recipe Down Below

INGREDIENTS FOR KOMBUCHA (ORANGE):

Scoby
Starter Tea
Tea Bags or Loose-leaf tea in tea filter
White Sugar
100% Orange Juice

KITCHEN EQUIPMENT:

Glass gallon jar or Glass Drink Dispenser
Kitchen funnels
Glass jars with flip tops
Large tea ball
Tea filters
Bar keepers towels

FULL RECIPE DOWN BELOW!

Orange Kombucha Recipe

This delicious orange kombucha recipe can be made in 10 days at home using 1 Scoby, starter tea, tea bags, white sugar and 100% orange juice since we are making orange kombucha!

Course Drinks

Cuisine Vegan

Keyword drinks, fermentation, Kombucha

Total Time 7

Servings 1 Gallon

Equipment

Glass gallon jar or Glass Drink Dispenser
Kitchen funnels
Glass jars with flip tops
Large tea ball
Tea filters
Bar keepers towels

Ingredients

1 scoby you can get one from a friend, buy one here or make Scoby here
1 cup starter tea old kombucha you can get some from a friend, or use store-bought kombucha
7 black tea bags or green tea bags or 2 tbsp loose-leaf black or loose-leaf green tea in a tea ball or tea filter
1 cup granulated white sugar
freshly squeezed 100% juice orange juice

Instructions

Bring ½ gallon of water to a boil and add to a jar that's at least 1 gallon. Stir in the sugar to dissolve it completely.
Add the tea bags and allow it to steep for 15 minutes.
Add another roughly ½ gallon of cold water, (make sure you leave enough space from the top for the starter tea and the scoby) and allow it all to steep until the water has cooled completely.
Once the tea is completely cooled, remove the tea bags.
Stir in the starter tea and add your scoby. Cover the top of the jar with a clean dish towel and secure with an elastic.
Place in a dark, room temperature area (mine is in a back closet, but you can also just place in a room, or cupboard) and allow the tea to ferment for 7-12 days, or until you can’t taste the sugar anymore. Check the kombucha every so often to make sure it's fermenting properly and there aren't any fruit flies or mold.
You can begin tasting the Kombucha after 7 days. I use a straw, or you can pour out a tiny bit into a glass. When tastes tart and a bit sweet you're good to bottle!
To bottle, prepare more tea by following steps 1-3. This is going to be your next batch! Again, make sure it's cooled completely.
Clean your hand thoroughly and transfer the scoby and 1 cup of the fermented tea to the jar with the new tea.
Depending on the size of your bottles, sterilize 7-10 glass bottles with flip tops. And allow them to cool completely.
Add 2 shot glasses full of orange juice to each clean bottle using a funnel, leaving about an inch and a half of room from the top, and seal with the flip top.
Store the bottled kombucha in a dark, room temperature area and allow to ferment again for 3-6 days, or until you see a small scoby form on the top, and you reach your desired carbonation. You will get a feel for how carbonated you like your kombucha after a few tries.
Place them in the fridge to stop the fermentation process, and drink when chilled!
Repeat with your next batch!

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Miso Cabbage Soup Recipe

The Edgy Veg — Fri, 06 Oct 2023 07:21:57 +0000

I’m going to show you how to make miso cabbage soup in under 25 mins! This miso soup with cabbage is a flavorful and nourishing Japanese-inspired dish that combines the umami richness of miso paste with the crispness of cabbage and other vegetables.

This soup recipe offers a wonderful balance of flavors, from the natural sweetness of vegetables to the salty, earthy notes of miso paste. It’s a comforting and satisfying soup that’s both healthy and delicious.

Related Recipe: Vegan Split Pea Soup

Cabbage Miso Soup

VEGAN | DAIRY-FREE | NUT-FREE

This cabbage miso soup recipe is a Japanese dish that features chopped cabbage stir-fried or sautéed in a soup and mixed with miso paste.

The dish combines the crispiness of cabbage with the rich, umami taste of miso paste, creating a savory and satisfying side dish or main course.

INGREDIENTS FOR MISO SOUP WITH CABBAGE:

Miso Paste
Cabbage
Olive oil
Celery
Carrots
Onion
Garlic
Vegetable Bouillon Cubes
Tofu
Soy Milk

KITCHEN EQUIPMENT I USED:

Pot
Whisk
Pyrex Measuring cup
Measuring Utensils
Chef’s Knife

5.0 from 1 reviews

Miso Cabbage Soup

Save Print

Prep time

5 mins

Cook time

18 mins

Total time

23 mins

I'm going to show you how to make miso cabbage soup in under 25 mins! This miso soup with cabbage is a flavorful and nourishing Japanese-inspired dish that combines the umami richness of miso paste with the crispness of cabbage and other vegetables.

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 4

Ingredients

¼ cup miso paste
4 cups chopped green cabbage
2 tbsp olive oil
2 celery ribs, chopped
2 carrots, chopped
1 small cooking onion
4 cloves of garlic, minced
5 cups water
4 cubes vegetable bouillon (or 4 tsp bouillon powder)
½ block medium or firm tofu, cubed
1 cup unsweetened soy milk
salt, to taste
optional: cooked noodles

Instructions

In a large pot heat 2 tbsp olive oil over medium-high heat. Add celery, carrots, onion, garlic and a pinch of salt, and cook until onions are translucent, about 3-5 mins.
Add cabbage and cook for another 1-2 mins, or until wilted. Add water and bouillon and bring everything to a boil. Reduce heat to a gentle simmer, add tofu cubes, cover and simmer for about 10 minutes.
Add in cooked noodles, if using.
Stir in soy milk and just before a simmer, remove the soup from the heat.
Remove about 1 cup of the soup broth and add to a measuring cup with miso paste. Whisk to combine the miso with the hot soup broth and add to the rest of the soup. Stir until well combined, season with salt to taste and serve.

Looking For More Vegan Dinner Recipes?

Vegan Stuffed Shells with Tofu Ricotta
Vegan Hot Pot
Vegan Chicken Fried Steak

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Vegan Instant Pot Split Pea Soup

The Edgy Veg — Fri, 06 Oct 2023 06:54:16 +0000

I’m going to show you how to make vegan instant pot split pea soup in under 1 hour! Using simple vegan ingredients, I made this split pea soup in an instant pot taste just like the classic version.

This recipe is made with vegetables, split peas, bouillon, and other simple and tasty soup ingredients! If you want to mimic the chunks of ham in split pea soup, use soy chunks (mentioned in recipe below).

Related Recipe: Vegan Dill Pickle Soup

Instant Pot Split Pea Soup

VEGAN | DAIRY-FREE | NUT-FREE

This instant pot split pea soup recipe is a vegan version of the classic split pea soup, traditionally made with chunks of ham.

In this vegan split pea soup, soy chunks replace the traditional ham chunks and liquid smoke adds a smokey taste often tasted from ham to make it entirely vegan.

INGREDIENTS FOR INSTANT POT SPLIT PEA SOUP (VEGAN):

Split Peas
Soy Curls / Chunks
Olive oil
Onion
Celery
Carrots
Garlic
Potato
Oregano
Cumin
Liquid Smoke
Vegetable Bouillon Cubes
Bay Leaf

KITCHEN EQUIPMENT I USED:

Vegan Instant Pot Split Pea Soup

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Prep time

10 mins

Cook time

42 mins

Total time

52 mins

I'm going to show you how to make vegan instant pot split pea soup in under 1 hour! Using simple vegan ingredients, I made this split pea soup in an instant pot taste just like the classic version.

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 4

Ingredients

2 cup green split peas, rinsed, and sorted
½ cup soy curl / chunks
2 Tbsp Olive Oil
1 small onion, diced
1 celery stalk, chopped/diced
2 Carrots, chopped/diced
4 garlic cloves, minced
1 small potato, cubed
½ tsp dried oregano
¼ tsp cumin
½ tsp liquid smoke
4 vegetable bouillon cubes (or 4 tsp bouillon powder)
6 cups water
1 bay leaf
salt and black pepper, to taste

Instructions

In a medium-sized bowl soak the soy chunks in warm water for 15 minutes. Continue to step 2, but after 15 mins are done, drain, chop and set aside your soy chunks.
Press the saute function on and heat olive oil. Add diced onion, celery, carrots, garlic and a pinch of salt and cook, stirring constantly for 3-5 mins or until onions are translucent.
Add the chopped potato, oregano and cumin and stir until fragrant, about 1 min.
Add the chopped soy chunks and liquid smoke and stir to combine, allow the soy chunks to cook for about 1 minute.
Add bouillon and water and bring to a boil, then stir in the split peas and bay leaf.
Add the lid to the pressure cooker, make sure the pressure value is set to close and pressure cook for 20 mins. When the machine beeps, allow the pressure to release naturally and do not disturb the instant pot/pressure cooker for about 15-20 mins.
Turn the pressure valve to release any remaining pressure, and remove the lid. Season to taste with salt, pepper and more liquid smoke to taste. If the soup is too thick simply add more water until you reach the desired thickness.
Serve with some crusty bread, garlic bread or croutons.

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Vegan Dill Pickle Soup Recipe

The Edgy Veg — Tue, 03 Oct 2023 13:27:44 +0000

I’m going to show you how to make vegan dill pickle soup in under 40 mins! Using simple vegan ingredient swaps, this dill pickle soup tastes just like the classic version.

This recipe is made with dill pickles, brine from dill pickle jar, diced vegetables and other healthy simple and tasty soup ingredients!

Related Recipe: Vegan Hungarian Mushroom Soup

Dill Pickle Soup

VEGAN | DAIRY-FREE | NUT-FREE

This dill pickle soup recipe is a vegan version of the classic Eastern European dish, traditionally made with a creamy base using sour cream or yogurt, giving it a rich and tangy flavour.

In this vegan dill pickle soup, coconut milk replaces the traditional dairy, and the base consists of vegetable broth. You can choose to blend the vegetables to make a blended pureed soup or leave the soup chunky with vegetables.

INGREDIENTS FOR DILL PICKLE SOUP (VEGAN):

Dill Pickles + brine from jar
Olive oil
Garlic
Onion
Carrot
Celery
Potatoes
Vegetable Bouillon Cubes
Coconut Milk
Flour (GF if you want gluten-free)
Fresh Dill

KITCHEN EQUIPMENT I USED:

5.0 from 1 reviews

Vegan Dill Pickle Soup

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Prep time

5 mins

Cook time

32 mins

Total time

37 mins

I'll show you how to make vegan dill pickle soup! This recipe is made with dill pickles, brine from dill pickle jar, vegetables & other simple soup ingredients!

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 4

Ingredients

½ cup dill pickles, grated
¼ cup dill pickle brine from the jar
2 Tbsp Olive Oil
4 garlic cloves, minced
1 small onion, diced
1 large carrot, chopped
2 celery stalks, finely chopped
2 russet or large yellow potatoes, peeled and chopped
4 vegetable bouillon cubes (or 4 tsp powder)
5 cups water
½ cup coconut milk
2 tbsp all-purpose flour
Salt & black pepper to Taste
1 Tbsp fresh dill, chopped & divided (half for garnish)

Instructions

Heat olive oil in a large pot over medium heat. Add onions, garlic, carrot, celery, and a pinch of salt, and cook until onions are translucent, about 3-5 minutes.
Add the potatoes, and cook stirring constantly for about 2 minutes.
Stir in the broth and pickle brine and bring to a boil. Reduce heat to a gentle simmer and simmer for about 20 mins or until potatoes are fork-tender.
Meanwhile, in a tall measuring up, blend together the coconut milk and flour with an immersion blender and set aside.
If you want a blended soup, use an immersion blender and puree the soup. You can also puree only some of the soup and leave some of the veggie chunks for texture.
Stir the coconut milk mixture into the soup until well combined.
Stir in the pickles and cook for another 5 mins or so until everything is heated through. Then stir in the fresh dill and season with salt and black pepper to taste.
Serve soup with fresh dill as garnish and some garlic or onion bread on the side.

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Vegan Stuffed Shells with Tofu Ricotta
Vegan Hot Pot
Vegan Chicken Fried Steak

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Oat Milk Crepes Recipe

The Edgy Veg — Mon, 02 Oct 2023 06:35:32 +0000

This truly is the best oat milk crepes recipe you’ll ever try! Crepes made with oat milk are super easy to make and a breakfast favourite.

This recipe is made with oat milk, flour, cornstarch, salt, oil (like coconut oil), sugar (if you want sweet crepes) and toppings of choice. Very simple and tasty ingredients!

Related Recipe: Dairy-free Blueberry Bagels

How To Make Oat Milk Crepes

DAIRY-FREE | EGG-FREE | VEGAN

This oat milk crepes recipe is a dairy-free version of classic crepes, traditionally made with milk. Oat milk adds a creamy texture and slightly sweet flavour, which is perfect for crepes.

Crepes can be served in various ways, both sweet and savory. If you prefer savory oat milk crepes, use unsweetened oat milk! If you want sweet oat milk crepes, feel free to use any oat milk, including vanilla oat milk!

For sweet crepes, you can fill it with ingredients like fresh fruits, chocolate hazelnut spread, or a dusting of powdered sugar. Sweet sauces like maple syrup or berry jam can also be drizzled over the top too! For savory crepes, fillings such as sautéed greens and mushrooms or dairy-free cheese can be added, creating a satisfying breakfast or brunch dish.

INGREDIENTS FOR CREPES (OAT MILK):

Oat milk
Flour
Cornstarch
Salt
Coconut Oil (or canola oil)
White Sugar

Toppings:

Berries
Chocolate Hazelnut spread (vegan-friendly)
Powdered sugar
Sauteed greens
Mushrooms
Dairy-free cheese
Lemon slices

KITCHEN EQUIPMENT I USED:

Blender
Stove
Thin Spatula
Measuring spoons
Measuring cup
Pan or Crepe Maker
Powdered Sugar Machine (optional)

Watch me make them on YouTube!

Oat Milk Crepes

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Prep time

1 min

Cook time

14 mins

Total time

15 mins

This truly is the best oat milk crepes recipe you'll ever try! Crepes made with oat milk are super easy to make and a breakfast favourite.

Author: The Edgy Veg

Recipe type: Breakfast

Cuisine: Vegan

Serves: 4

Ingredients

1 cup unsweetened oat milk, or use vanilla oat milk and omit the sugar if you're making sweet crepes)
2 tbsp coconut oil (or canola oil)
1 cup water
1½ cups flour (unbleached all-purpose)
1 tbsp cornstarch
¼ tsp salt for sweet crepes, ½ tsp for savoury crepes
1 tbsp granulated white sugar (if making sweet crepes)
butter, for frying

Instructions

In a blender, blend together oat milk, coconut oil, water, flour, cornstarch, salt and sugar, until smooth. Scrap down sides with spatula so you're blending your oat milk crepes nicely.
Heat a medium, non-stick pan to medium-low heat.
Melt 1 tbsp dairy-free butter (or oil), and swirl around the pan to coat.
Using a measuring cup, measure and pour about ⅓ cup of the batter to the pan, and immediately rotate the pan around so the batter thins out into a thin crepe.
Cook the batter until the top of the crepe looks dry and easy to flip, about 2 mins.
Using a thin spatula, carefully flip the crepe, and cook for another 30 sec-1 min. Remove from the pan and repeat.
Serve with crepe toppings, either sweet or savory. Enjoy your oat milk crepes!

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Vegan Alfredo Sauce (No Cashews)

The Edgy Veg — Tue, 05 Sep 2023 13:36:00 +0000

An easy vegan alfredo sauce recipe with no cashews, instead creating a creamy and garlicky alfredo sauce using white beans instead of nuts.

This vegan alfredo sauce pairs well with fettuccine, green peas and nutritional yeast to create a super tasty vegan dish in 15 minutes!

Related Recipe: Vegan Feta Pasta

How To Make: Vegan Alfredo Sauce

This no-cashew vegan alfredo sauce is so easy to make! While your fettuccine pasta is boiling, pan-fry onions and garlic in olive oil until translucent, and stir in your white beans for a few minutes. Then, transfer to a blender along with soy milk, miso lemon juice and nutritional yeast to create a creamy alfredo sauce that’s vegan!

White beans are the perfect substitute for no cashews, as it has a similar white colour and soft texture for alfredo sauce!

Tip: By adding more soy milk, you can get a more pourable sauce!

Related Recipe: 15+ Vegan Pasta Recipes

INGREDIENTS FOR VEGAN ALFREDO SAUCE (NO CASHEWS):

Fettuccine or pasta of choice
Olive Oil
Onion
Garlic
White Beans
Soy milk
Miso
Lemon
Nutritional Yeast
Green Peas (optional)

KITCHEN EQUIPMENT I USED:

Full Recipe Down Below!

5.0 from 1 reviews

Vegan Alfredo Sauce (No Cashews)

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

An easy vegan alfredo sauce recipe with no cashews, instead creating a creamy and garlicky alfredo sauce using white beans instead of nuts.

Author: The Edgy Veg

Recipe type: Sauce

Cuisine: Vegan

Serves: 2

Ingredients

1 cup green peas
2 tbsp extra virgin olive oil
½ small cooking onion, chopped
3 garlic cloves, minced garlic
½ - 19oz can of white beans, drained
¼ cup unsweetened soy milk, as needed
½ tsp white miso
juice of 1 lemon
1 tbsp nutritional yeast
sea salt, to taste
black pepper, to taste

Instructions

Bring a large pot of salted water to a boil, and cook pasta as instructed on the box or bag. Add peas to the pasta water, during the last minute of cooking. Reserve the pasta water.
Meanwhile, heat olive oil in a medium-sized deep skillet over medium-high heat.
Add onions, garlic, and a pinch of salt and cook until translucent, about 3 mins, stirring constantly.
Stir in beans, and cook until heated, about 3 mins.
Transfer everything to a blender along with soy milk, miso, lemon juice, and nutritional yeast. Blend until smooth and creamy. Add more soy milk if required to get a thick but pourable sauce. Taste and season with salt and pepper.
Transfer the sauce back into the skillet, and add pasta, peas, and a bit of the pasta water.
Cook stirring constantly, until the sauce clings to the pasta, and everything is evenly coated, adding more starchy water as required.

Looking For More Easy Vegan Sauce Recipes?

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Vegan Lentil Lasagna Recipe

The Edgy Veg — Sun, 03 Sep 2023 03:02:16 +0000

This truly is the best vegan lentil lasagna recipe you’ll ever try! Lentil lasagna is a delicious twist on the classic Italian lasagna dish made vegan.

This recipe is made with vegan cheese, lentils, lasagna sheets and other healthy, simple and tasty ingredients!

Related Recipe: Vegan Sausage Lasagna

Vegan Lentil Lasagna

DAIRY-FREE | MEAT-FREE

Vegan lentil lasagnas offer a comforting, savory, and satisfying dish that’s not only delicious but also packed with fiber and protein from the lentils, making it a nutritious option for vegetarians, vegans, or anyone looking to enjoy a meatless meal.

For this recipe, I will show you how to make a lentil filling for your lasagna and how to assemble it using lasagna sheets! This is a simple cheap and easy lasagna recipe making it great for beginners!

INGREDIENTS FOR LENTIL LASAGNA (VEGAN):

Lentils
Lasagne Sheets
Olive Oil
Carrots
Celery
Onion Powder
Garlic Powder
Italian seasoning
Red Pepper Flakes
Vegetable Bouillon Powder / Cubes
Crushed Tomatoes
Soy Milk (unsweetened) or Canned Coconut Milk
Spinach
Dairy-free Mozzarella Shreds

KITCHEN EQUIPMENT I USED:

Oven
Casserole Dish 13-inch x 19-inch (33 cm x 23 cm)
Measuring Utensils
Pot
Whisk
Wire cooling rack

Vegan Lentil Lasagna

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Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

This truly is the best vegan lentil lasagna recipe you'll ever try! Lentil lasagna is a delicious twist on the classic Italian lasagna dish made vegan.

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 4

Ingredients

1 tbsp olive oil
2 carrots, peeled & diced
2 stalks celery, diced
sea salt
½ tsp onion powder
½ tsp garlic powder
2 tbsp Italian seasoning
pinch red pepper flakes (optional)
black pepper
1 cup red or brown lentils (or both)
3 cups water
2 tsp vegetable bouillon powder (or 2 cubes)
1-14oz can crushed tomatoes
6 Lasagne Sheets (approx)
½ cup unsweetened soy milk or canned coconut milk, optional
1½ cups frozen chopped spinach
3 cups dairy-free mozzarella shreds

Instructions

Preheat oven to 400F
In a large pot, heat 1 tbsp olive oil over medium-high heat and saute carrots and celery with a pinch of salt for 3 to 5 minutes, or until softened slightly.
Stir in onion powder, garlic powder, Italian seasoning, red pepper flakes (if using), and black pepper, and cook for 2 minutes, or until fragrant.
Stir in lentils, bouillon cubes or powder, and water. Bring to a boil, then reduce heat to a simmer. Simmer for about 20 to 25 minutes, or until the lentils are tender.
Add crushed tomatoes and bring to a boil, then reduce heat to a simmer.
Stir in the lasagna pieces, soy milk (if using), and spinach. Cover the pot, and simmer for 5 minutes, stirring frequently until the liquid has reduced and the pasta is beginning to soften.
Mix in 1 cup of cheese and transfer the pasta mixture to the casserole dish.
Spread out the mixture evenly, then top with the remaining dairy-free cheese, and cover with foil.
Bake for 20 minutes. Uncover, and bake for an additional 10 minutes, or until the cheese is melted, the sauce is bubbly and the pasta is tender.
Transfer to a wire cooling rack, and let stand for 5 minutes before serving. Then cut into squares and serve!

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Vegan Hot Pot
Vegan Donair & Sauce
Vegan Chicken Fried Steak

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The post Vegan Lentil Lasagna Recipe appeared first on The Edgy Veg.

Vegan Colombian Hot Dogs Recipe

The Edgy Veg — Tue, 29 Aug 2023 13:51:34 +0000

These delicious vegan Colombian hot dogs, aka perros calientes Colombianos, can be made in 15 mins at home using your fave vegan hot dogs!

What are Colombian hot dogs? They are boiled hot dogs topped with coleslaw, pineapple sauce, ketchup, mayonnaise, mustard, pink sauce and potato chips. It’s basically a loaded hot dog offering a lot more veggies! Sounds tasty, right?

Related Recipe: Carrot Hot Dogs

How To Make Colombian Hot Dogs (Vegan)

For this recipe, you’ll want to make my recipe for pineapple sauce, vegan slow, and vegan pink sauce while you boil your hot dogs!

Vegan Colombian hot dogs offer a plant-based twist on the classic but replace regular hot dogs and substitute vegan mayo in the slaw. This hot dog recipe offers a delightful combination of textures and flavors that reflect one of Colombia’s most popular street food.

Full Recipe Down Below

INGREDIENTS FOR COLOMBIAN HOT DOGS:

Vegan Hot Dogs
Hot Dog Buns
Pineapple pieces (canned or fresh)
Lime Juice
White Sugar
Cornstarch
Slaw Mix
Ketchup
Vegan Mayonnaise
Mustard
Vegan Cheese
Potato Chips

KITCHEN EQUIPMENT:

Knife
Saucepan (small)
Whisk
Bowl
Squeeze bottle
Blender
Pot
Fine mesh sieve

FULL RECIPE DOWN BELOW!

Vegan Colombian Hot Dogs

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

These delicious vegan Colombian hot dogs, aka perros calientes Colombianos, can be made in 15 mins at home using your fave vegan hot dogs!

Author: The Edgy Veg

Recipe type: Main

Cuisine: Vegan

Serves: 2

Ingredients

2 veggie hot dogs
2 hot dog buns
1 cup fresh or canned pineapple pieces
2 tbsp water
2 tsp lime juice
1 tbsp white sugar
1 tsp cornstarch
1 cup slaw mix
¾ tsp lime juice
¼ tsp white sugar
salt, to taste
¼ cup ketchup
2 tbsp Plant-based mayonnaise
mustard, as needed
mayo, as needed
plant-based cheese of choice
1 small bag potato chips, crushed

Instructions

Make Pineapple sauce: Blend pineapple and 2 tbsp water together in a blender until smooth. Strain the pineapple through a fine mesh sieve into a small saucepan. Add 1 tbsp sugar and 2 tsp lime juice and bring to a simmer over medium heat. Cook, stirring until reduced, about 10 minutes. In a small bowl mix together cornstarch with 1 tbsp water, and add to the pineapple sauce. Bring to a boil stirring constantly until it's thickened but pourable. Allow to cool and then transfer to a squeeze bottle or small jar.
Make Slaw: In a small bowl whisk together ¾ tsp lime juice and ¼ tsp sugar. Add slaw mix and toss until coated. Season with salt and pepper to taste.
Make Pink Sauce: In a small bowl whisk together ¼ cup ketchup and 2 tbsp mayo. Set aside, or add to a squeeze bottle.
Cook Hot dogs: Either bring a small pot of water to a boil and boil the hot dogs for 3-5 mins, or fry hot dogs in a pan with a bit of oil.
Steam hot dog buns or use as they are and set the cooked hot dogs inside them.
Drizzle each hot dog with some mustard, add coleslaw, drizzle with some mayo, sprinkle with some cheese, drizzle with ketchup, top with crushed chips, drizzle with pink sauce, and finally drizzle with pineapple sauce. Serve!

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Vegan Worcestershire Sauce Recipe

The Edgy Veg — Tue, 15 Aug 2023 13:50:04 +0000

Did you know Worcestershire Sauce isn’t vegan? You probably did, which is why you came here for a tasty Vegan Worcestershire Sauce recipe!

I’m going to show you how to cook vegan Worcestershire sauce in 20 mins using 11 ingredients. You can store this in the fridge for up to 3 months!

Related Recipe: Guinness BBQ Sauce

How To Make Vegan Worcestershire Sauce

Vegan Worcestershire sauce is a plant-based alternative to traditional Worcestershire that is commonly used as a condiment and flavor enhancer in various dishes.

Traditional Worcestershire sauce contains anchovies, which are not suitable for vegans so this recipe is formulated to provide a similar flavor profile using plant-based ingredients.

Full Recipe Down Below

INGREDIENTS FOR WORCESTERSHIRE SAUCE (VEGAN):

Apple Cider Vinegar
Balsamic Vinegar
Soy Sauce
Brown Sugar
Ground Ginger
Dijon Mustard
Garlic Powder
Onion Powder
Peppercorn / Pepper
Kelp granules, nori or kombu
Liquid Smoke

KITCHEN EQUIPMENT:

Whisk
Pot
Fine Mesh or Sieve/Strainer

FULL RECIPE DOWN BELOW!

Vegan Worcestershire Sauce

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Prep time

3 mins

Cook time

20 mins

Total time

23 mins

Did you know Worcestershire Sauce isn't vegan? You probably did, which is why you came here for a tasty Vegan Worcestershire Sauce recipe!

Author: The Edgy Veg

Recipe type: Sauce

Cuisine: Vegan

Serves: 1 cup

Ingredients

1½ cup apple cider vinegar
¼ cup balsamic vinegar
¼ cup soy sauce
2 tbsp brown sugar
¼ tsp ground ginger
½ tsp dijon mustard
½ tsp garlic powder
½ tsp onion powder
6 black peppercorn
1 tsp kelp granules/ nori/kombu
½ tsp liquid smoke

Instructions

Add all the ingredients to a small pot.
Bring everything to a boil over medium-high heat, then reduce the heat to a gentle simmer, and cover.
Simmer, covered until the liquid is reduced by half, about 15-20 mins. Check it periodically.
Remove the pot from the heat and immediately strain through a fine-mesh sieve into a jar or bottle.
Allow the Worcestershire sauce to cool, then place it into the fridge.

Notes

store in the fridge, in an airtight container, for up to 3 months.

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