vegan bloody mary

03Apr12

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I do love a well-crafted bloody mary. The sweetness of the tomato juice, the salty-sourness of the pickles, the tartness of the lemon and the spiciness of the hot sauce, combine to make a quenching, satisfying drink — with or without vodka. Often bloody marys are built with worcestershire sauce (which has anchovies in it). I have been making bloody marys at home with vegan worcestershire for ages. After I made the vegan Green Goddess Salad Dressing, I decided to add a little to my mix. It rounded out the flavors and made the bloody mary robustly savory in the way a great worcestershire usually does. This vegan bloody mary could stand up to the best versions made with worcestershire.

Vegan Bloody Mary

Ingredients:

  • 1 1/2 cups tomato juice
  • 1 tablespoon Annie’s Vegan Worcestershire
  • 1 tablespoon red wine vinegar
  • 4 dashes hot sauce
  • 1 teaspoon prepared horseradish
  • Juice of 1/2 lemon, reserve two slices for garnish
  • Pepper to taste
  • 2 teaspoons vegan green goddess dressing (optional)
  • 2 ounces vodka (optional)
Instructions:
  1. Put all ingredients into a shaker with 4 ice cubes.
  2. Shake to mix.
  3. Garnish with a stalk of celery (with 1 inch trimmed off both the top and bottom, and rough parts peeled away), a slice of lemon, olives, and other pickled items (green beans or okra are great choices).
  4. Enjoy!


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