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
A traditional technique we're newly obsessed with.
Juiciest Salt-Baked Chicken
Summer's #1 Power Ingredient
Go On, Spread Out
5 Tips from Stella Parks
Your #1 Loves