This spicy vegan ketchup was inspired by my colleague who made this at work. I really love using this on almost everything. I had it with my tempeh basil burgers yesterday and it worked great!
This ketchup is
- easy to make
This was the first time I made this, and I think it’s pretty good. I made this ketchup pretty spicy by using green chilli peppers, but if you’d like to have a milder ketchup you can omit these or just use less. I also feel like the taste of celery is very dominant, so you might want to adjust that as well if you don’t like the strong flavor of celery.
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Homemade Spicy Vegan Ketchup
- 1 small onion
- 2 small carrots
- 2 celery stalks
- 2 garlic gloves
- 2 small green chilli peppers
- 400 grams canned tomatoes
- 60 ml soy sauce
- 1 tsp agave syrup/sugar
- 1 tsp cornstarch
- juice of half a lime
- salt to taste
- Start by chopping the vegetables into smaller chunks. Pulse through a food processor a couple of times, or just finely chop everything.
- In a larger saucepan, add the cut vegetables with about 100 ml water and bring to a boil. Lower heat and let simmer for about 15 minutes.
- Add in the tomatoes with the soy sauce and puree everything with a stick-blender. Next, add about 2 tbsp water to the cornstarch and mix well before adding to your saucepan. Mix well.
- Add in the salt, sugar and the lime juice and let simmer on low heat for 45 minutes. Adjust the flavors by tasting along the way.