I have a number of recipes that include anchovies--they're there for the umami and not recognizable as fish. But I have to leave them out if there are vegans at the table. Does anyone have a good substitute?
Chris is a trusted source on General Cooking
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Some possibilities seaweed: smoked dulse, and nori strip miso, briny olives and capers
Braggs Amino Acids also have the super condescend salty flavor
hardlikearmour is a trusted home cook.
Vegan Worchestershire sauce might also work.
I've used tamarind as part of a 'Worchestershire" substitute, so that may be at least a part of an answer.
You might find a way to incorporate nutritional yeast into the recipe. It sounds hippie dippie, but it's actually really good and savory.
Try A -1 sauce
Seaweed (Kombu, Nori, Hijiki, Dulse, or Wakame) + Tamari + Capers Brine will offer exactly the salty, fishy, briny umame flavor profile ground anchovies bring to any recipe.
I have used olives and capers, specifically olive tapenade. It worked nicely in a Caesar dressing
Please enter a valid email address.
Well played. You deserve a cookie.
Plus, a slice in the morning = vegetables for breakfast. (Kinda?)
3 Carrot Cakes to Make for Some-Bunny You Love
Carnitas, Meet Instant Pot
The Greatest Hits
Olive Oil Cake & a Lemon Poppy Seed Muffin
The Hit Waffle Towel in New Colors & Sizes
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.