Homemade Vegan Ketchup

This post may contain affiliate links. Please read our disclosure policy.

Make your own healthy ketchup

In an attempt to make a vegan meatloaf a few days ago (it was…not delicious. I will try again and report back), I decided to try making my own ketchup.  A lot of the commercial brands are loaded with high-fructose corn syrup and various other preservatives (although I will admit there’s a lot more sugar free and healthy options available nowadays, which is great – just make sure to check the ingredient list) so I thought it might be fun to see if I could quickly and easily make it at home.

Now is the part where I usually get all gushy and say something like “it totally worked!” – and it did work, but I think I’ll reserve my gushiness for the recipes that turn out really awesome so I don’t lose credibility. I mean, it’s just ketchup. It tasted like ketchup, and I know the ingredients are clean and healthy, but it wasn’t like a life-changing development. (Unlike my homemade vegan mayo – that was freakin’ cool.) So, if you are motivated to make your own ketchup (or if you run out but happen to have a can of tomato paste and some spices handy), here’s a recipe!

Homemade Ketchup

Vegan, gluten free, low fat, soy free, refined sugar free
Click stars below to rate, or leave a full review in the comments
5 from 1 vote
Print Rate it Now Pin Recipe
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 /2 cup
Author: Jessica Verma

Ingredients

  • 1 8 oz can tomato paste
  • 1/3 c. water
  • 1 tsp maple syrup
  • 1/2 tsp salt
  • pinch ground mustard optional
  • 1 Tbsp Apple Cider Vinegar

Instructions

  • Combine everything in a bowl and mix until smooth. Doesn't get much easier than that!
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

14 thoughts on “Homemade Vegan Ketchup”

  1. Looks great so I thought you would be interested in our easy method for making tempeh.
    http://www.makethebesttempeh.org
    When we introduce new people to our fresh tempeh, we use a panini grill with my avocado sauce–mash up an avocado, some chopped black olives, minced garlic, some Grey Poupon mustard and serve with the tempeh on a nice piece of bread.
    Comments are, never knew that tempeh could taste so good.

    Reply
  2. I made a vegan loaf a while back with a base of lentils boiled with lots of spices and then mostly drained and thrown in the blender with lots of oven roasted walnuts. very rich and yummy.

    Reply
  3. I’ve made ketchup before but I want to try your recipe! I would be mega excited with that consistency. Of course, I’m really excited to try making your mayo, too!

    I also wanted to let you know I’ve nominated you for the Versatile Blogger Award. =) I’m so impressed by your recipes. The pizza one is still pretty tops on my list!

    Reply
  4. I have been slightly obsessed lately with subbing in tomato paste for ketchup. Actually, I will use tomato paste on just about anything. My husband might appreciate actual ketchup though.

    I would echo the lentil walnut loaf from Oh She Glows (minus the raisins!) – that was a huge hit in our house.

    Reply
  5. I’ve made good vegan ‘loaf’s, but none that rival the meatloaf my mom used to make. I’m wondering if tempeh and homemade ground seitan might be the answer. The last one I made was meh, but I put a mixture of ketchup and sriracha on top and if you like spicy if was amazing.

    Reply
  6. I love it, so far I have not had a successful faux meatloaf either, I keep trying though, will let you know if I ever succeed. My daughter keeps asking me for that one. The ketchup looks grea! , How about mustard, I can’t get that one either.

    Reply