Looking for a vegan tomato free ketchup? Can’t eat tomatoes? Try this do it yourself recipe. Carrots, apples and beets make for an interesting alternative to traditional ketchup. Give this recipe a try and please share it with your friends.
- 2 carrots
- 1 apple, peeled, cored, chopped
- 1 tbsp onion, mined
- 3/4 cup water
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1-2 small beets, thinly sliced
- 2 tbsp honey
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground mustard
- 1 clove garlic
- 1 tsp sea salt
- 1/8 tsp white pepper
- 1/8 tsp cloves
- 1/8 tsp allspice
Combine first 6 ingredients into a high speed blender or food processor (I use a VitaMix) and pulse until finely minced. Add a more water if needed to break down mixture. Add a few slices of beet at a time, it won't take much, keep adding until the desired color is achieved.
Pour into a sauce pan and add the remaining ingredients and bring to a low boil
Reduce temperature to simmer and simmer for up to 45 minutes. Stir frequently and add a little water at a time to help soften the mixture.
Allow all the water to evaporate leaving a thick mixture. Being careful not to burn the sauce.
Taste and adjust the seasonings
allow to cool and pour into high speed blender and puree until smooth. Add a little more water at a time until you achieve the desired consistency.
Store in refrigerator for up to 2 weeks.
Citric acid is the sourness found in lemons. It is what gives tartness to food without adding flavoring. It is also a natural preservative and helps to enhance the color. This helps to maintain the ketchups red color.
When using an apple, do not throw the core or the peel away. Save those for making your own apple cider vinegar.
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