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
- spicy
- fresh
- 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.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @chill_itsvegan on Instagram and hashtag it #chill_itsvegan. We’d love to see what you cook!
Homemade Spicy Vegan Ketchup
Servings 1 big jar
Ingredients
- 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
Instructions
- 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.