Vegan Lentil Quinoa SaladMany of you have messaged me, emailed, tweeted, posted on instagram and facebook asking me for a homemade healthy ketchup recipe. I thought about developing a new ketchup recipe. But, the recipe in my first book, The Blender Girl is so fabulous I just decided to share it here.
This healthy blended ketchup tastes pretty close to the commercial varieties we're all familiar with but skips the refined sugar and preservatives. Instead, I've used pure maple syrup. I'm gluten-free so I've used gluten-free and vegan Worcestershire sauce. The only brand I've found is from The Wizard’s. If you’re not gluten free, Annie’s Naturals has a fabulous vegan option.
I deliberately kept this homemade ketchup simple to replicate the flavor of commercial brands, but jazz it up with spices for a more exotic blend.
Resist the urge to omit the cornstarch or your ketchup may not be as thick as you want it. The mixture thickens after chilling in the fridge overnight. The flavor gets better, too. So, I always make it the day before I want to serve it.
This ketchup will keep in the fridge for about a month. But, it never lasts that long.
Find more homemade condiment recipes in The Blender Girl cookbook.