homemade vegan ketchup

Homemade Spicy Vegan Ketchup

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.

homemade vegan ketchup 2

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Homemade Spicy Vegan Ketchup

Keyword ketchup, spicy, vegan
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 1 big jar


  • 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.
    chopped vegetables for spicy vegan ketchup
  • 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. 

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