Type what you have

Ingredients

• ✓ vegan worcestershire sauce
• tamari soy sauce
• water
• shiitake mushroom
• fermented black bean paste
• shallot
• garlic
• nori seaweed
• tempeh
• vegan mayonnaise
• sriracha sauce
• french baguette
• olive oil
• jalapeno pepper
• daikon
• carrot
• cucumber
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Warm Worcestershire sauce, tamari, water, mushroom, black bean paste, shallot, garlic clove, and seaweed in a saucepan over medium heat. Remove from heat and let cool. Drain sauce and discard the solids.
3. 3 Place tempeh in a bowl and pour 1/3 cup of the sauce on top. Marinate for 20 minutes, turning tempeh over halfway.
4. 4 Remove 1 teaspoon of the tempeh marinade and whisk together with vegan mayo and sriracha in a separate bowl. Refrigerate until needed.
5. 5 Arrange baguette pieces on the prepared baking sheet and drizzle olive oil on top. Toss and arrange bread into a single layer.
6. 6 Bake in the preheated oven for 15 minutes. Turn bread and cook until browned, about 8 minutes more. Transfer to a bowl.
7. 7 Place the tempeh on the baking sheet; reserve the liquid. Bake for 10 minutes, basting with some of the reserved marinade halfway through. Flip tempeh; bake, basting again, for 10 minutes more.
8. 8 Cut tempeh into cubes. Arrange the bread, tempeh, jalapeno slices, pickled daikon, carrot, cucumber, and cilantro into serving bowls. Top with sriracha mayo.

By Buckwheat Queen

Ingredients

• ✓ vegan worcestershire sauce
• portobello mushroom
• balsamic vinegar
• olive oil
• garlic
• onion powder
• salt
• black pepper
• cooking spray

Instructions

1. 1 Remove stems and clean mushrooms; set aside.
2. 2 Whisk vinegar, Worcestershire sauce, oil, garlic, onion powder, salt, and pepper together in a small bowl; pour into a resealable plastic bag.
3. 3 Add mushrooms to plastic bag with marinade, turn to evenly coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 5 minutes up to 12 hours.
4. 4 Coat a large skillet with cooking spray; heat over high heat. Add mushrooms; cook until browned and heated through, about 4 minutes per side.

By Plant Based Life

Ingredients

• ✓ vegan worcestershire sauce
• water
• bay leaf
• garlic
• tamari
• ginger
• lemon
• black peppercorn
• flat-leaf parsley
• apple
• green bell pepper
• fennel
• shallot
• beer
• romaine lettuce
• onion
• potato
• carrot
• celery
• olive oil

Instructions

1. 1 Coat the bottom of a slow cooker crock with olive oil. Put celery, carrots, potato, onion, lettuce, beer, shallots, fennel, bell pepper, apple, parsley, peppercorns, lemon, ginger, tamari, Worcestershire sauce, garlic, and bay leaf into the slow cooker crock. Pour water over the ingredients.
2. 2 Cook on Low for 8 to 10 hours, or on High for 4 hours.
3. 3 Remove and discard all solid chunks from the liquid using a slotted spoon.
4. 4 Line a colander with cheesecloth and set over a large pot; strain broth through the cheesecloth.

By Buckwheat Queen

Ingredients

• ✓ vegan worcestershire sauce
• sriracha salt
• ice cube
• tomato juice
• lime
• salt
• celery seed
• black pepper
• aromatic bitters
• hot pepper sauce
• habanero powder
• beer

Instructions

1. 1 Pour Sriracha salt onto a small, shallow plate. Moisten rim of a chilled, 1-pint mug; dip into Sriracha salt. Add ice cubes to mug until ¼ full.
2. 2 Place 2 ice cubes in a cocktail shaker; add tomato juice, lime juice, Worcestershire sauce, smoked salt, celery seed, black pepper, bitters, hot pepper sauce, and habanero powder. Cover and shake until the outside of the shaker has frosted.
3. 3 Pour tomato juice mixture into the mug; top with gluten-free beer, stirring gently to combine. Top mug with more beer as you drink cocktail.

By Buckwheat Queen

Ingredients

• ✓ vegan worcestershire sauce
• onion
• meatless ground beef substitute
• bread crumb
• egg
• garlic powder
• salt
• black pepper
• olive oil
• mushroom
• vegetable broth
• ketchup
• cornstarch
• vegetable broth

Instructions

1. 1 Slice one onion half and set aside. Mince the remaining onion half and place in a large mixing bowl.
2. 2 Add ground beef substitute, bread crumbs, egg, 1/2 of the garlic powder, salt, and pepper to the minced onion. Mix by hand until thoroughly combined. Divide into 4 equal patties.
3. 3 Heat 1/2 of the olive oil in a skillet over medium-high heat. Add patties and brown, 2 to 3 minutes per side. Remove patties to a plate.
4. 4 Add remaining olive oil, reserved onion slices, and mushrooms to the skillet. Cook and stir until onion begins to turn translucent, about 5 minutes.
5. 5 Add 1 3/4 cups vegetable broth, ketchup, Worcestershire sauce, and remaining garlic powder; stir to combine and season with salt and pepper. Return patties to the pan, reduce heat, and simmer until patties are no longer pink in the center, about 10 minutes.
6. 6 Remove patties and plate them. Mix cornstarch and 2 tablespoons vegetable broth into a slurry; add slurry to the skillet. Cook and stir until sauce is thickened, 2 to 3 minutes. Ladle hot sauce over cooked patties.

By RyanC Miami

Ingredients

• ✓ vegan worcestershire sauce
• black bean
• rolled oat
• sunflower seed
• white mushroom
• red bell pepper
• green bell pepper
• onion
• parsley
• salt
• black pepper
• onion powder
• garlic powder
• cumin
• vegetable oil

Instructions

1. 1 Process black beans in a food processor or blender with just enough of the reserved can liquid to get the processor going. Place into a large bowl.
2. 2 Blend oats in the food processor until they become oat flour; add to the large bowl. Blend sunflower seeds until finely ground; add to the bowl. Blend mushrooms, bell peppers, and onion in batches in a food processor and add to oat mixture. Mix in parsley, Worcestershire, salt, pepper, onion powder, garlic powder, and cumin thoroughly using your hands or a rubber spatula, adding more processed oats if needed to hold shape.
3. 3 Roll mixture into 15 tight balls, flatten, and cup the sides to ensure the patties do not have cracks. Place on wax or parchment paper.
4. 4 Heat oil in a large skillet to 350 degrees F (175 degrees C), or over medium heat. Place patties carefully into the hot oil using your hands or a spatula, working in batches. Cook until browned and crispy, 3 to 5 minutes on each side. Remove and place onto a paper towel-lined plate to drain excess oil, about 2 minutes. Repeat with more oil until all burgers are cooked.

By Crystal Lirette

Ingredients

• ✓ vegan worcestershire sauce
• vegetable broth
• brown lentil
• oat
• cheddar cheese
• panko bread crumb
• egg
• onion
• ketchup
• garlic
• parsley
• basil
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Combine broth and lentils in a saucepan and bring to a boil. Reduce heat and simmer until lentils are soft and broth is absorbed, 20 to 30 minutes. Drain extra broth, if necessary. Mash lentils slightly and transfer to a large mixing bowl.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
3. 3 Add oats, Cheddar cheese, panko, eggs, onion, ketchup, garlic, parsley, Worcestershire sauce, basil, red pepper flakes, salt, and black pepper to the bowl with the lentils and mix well. Transfer mixture to the prepared loaf pan.
4. 4 Bake in the preheated oven until loaf starts to brown, 35 to 45 minutes. Let sit 10 minutes before serving. Loosen sides using a spatula before slicing.

By Sue Minckler

Ingredients

• ✓ vegan worcestershire sauce
• onion
• celery
• carrot
• leek
• garlic
• water
• parsley
• thyme
• oregano
• bay leaf
• salt
• black pepper
• soy sauce
• liquid smoke

Instructions

1. 1 Saute onion in a large nonstick soup pot over medium heat for 5 minutes. Add celery, carrots, leeks, and garlic; saute for 10 minutes. Add water, parsley, thyme, oregano, bay leaves, salt, and pepper. Bring to a boil, lower heat to medium-low, and simmer for 30 minutes.
2. 2 Add soy sauce, liquid smoke, and vegan Worcestershire sauce; simmer for 1 hour. Remove and discard vegetables and bay leaves with a slotted spoon.

By Tempest

Ingredients

• ✓ vegan worcestershire sauce
• cooking spray
• butternut squash
• yukon gold potato
• olive oil
• sweet onion
• garlic
• all-purpose flour
• vegetable broth
• salt
• black pepper
• oregano
• thyme
• water
• mixed vegetable
• vegan pie crust

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with cooking spray.
2. 2 Place squash and potatoes on the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Set aside.
4. 4 Heat olive oil in a heavy-bottomed saucepan over medium-high heat. Add onion and garlic; saute until onion is translucent, about 7 minutes. Add flour; mix thoroughly. Cook, stirring constantly to prevent burning, until a thick paste is formed, 2 to 3 minutes.
5. 5 Pour broth into the onion-flour mixture. Whisk vigorously until mixture begins to thicken and comes to a boil, about 7 minutes. Add Worcestershire sauce, salt, pepper, oregano, and thyme. Pour in water; reduce heat to a simmer. Add the baked squash and potatoes; cook over medium heat until fork-tender, about 10 minutes.
6. 6 Add frozen vegetables to the broth mixture. Cook until heated through, 3 to 4 minutes. Pour mixture into a large baking dish. Roll out the pie dough to fit the baking dish and lay it on top; make a few cuts in the dough to allow steam to escape.
7. 7 Bake in the preheated oven until filling is bubbling and crust is browned, about 30 minutes.

By Sarah Stopyra

Ingredients

• ✓ vegan worcestershire sauce
• hamburger bun
• black pepper
• salt
• tomato paste
• maple syrup
• cider vinegar
• yellow mustard
• chili powder
• tomato
• red lentil
• vegetable broth
• zucchini
• carrot
• olive oil
• red bell pepper
• green bell pepper
• sweet onion

Instructions

1. 1 Combine onion and both bell peppers in the bowl of a food processor; pulse until blended into a uniform size but not liquid.
2. 2 Heat olive oil in a large pot over medium-high heat. Add onion-bell pepper mixture, carrot, and zucchini. Cook and stir until soft and heated through, 6 to 8 minutes.
3. 3 Add broth and lentils; bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until lentils are tender, about 15 minutes.
4. 4 Stir in tomatoes, chili powder, mustard, vinegar, maple syrup, tomato paste, Worcestershire sauce, salt, and pepper; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes. Serve on buns.

By Laura Shansey