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?
Some possibilities seaweed: smoked dulse, and nori strip miso, briny olives and capers
Braggs Amino Acids also have the super condescend salty flavor
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