The only thing I really miss since I started the whole rampant vegetarian thing is the taste of Worcester sauce in all sorts of dishes. Is there a way to get close to the flavour without doing anything rude to any anchovies?
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I have found a few recipes on the web: There are also a few hard to find ready-made vegan Worcestershire sauces on the market, such as Annie's. When I read these recipes (which I have never made) I can tell that their flavor profile is missing some key aromas present in the original Worcestershire sauce. As strange as it may sound these sauces could use some of the aromas found in Parmigiano-Reggiano and in broccoli. Whichever recipe works out, someone should write a blog post on this topic. |
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If there is a Trader Joe's near you, I've found a vegetarian Worcestershire sauce there and it has been pretty good. Also a quick Google search finds a few other options. |
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as the anchovies contain umami, maybe you could try miso mixed with paremesan as an alternative. I've not tried this, I'm just making an off-the-top of my head suggestion. |
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You could try experimenting with vinegar, sugar and tamarind, you should get a close approximation. |
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I had to do the same last year when I was making an egg-mayonaise salad, and found out too late we didn't have any Worcestersauce anymore. What worked nicely for me was combining HP brown sauce (bought while on holiday in the UK) with a smoke-flavoured barbecue sauce. It was two teaspoons of one (probably HP, but I'm not sure anymore) and one of the other. While the mixture itself seemed to resemble Worcestersauce only approximately, there wasn't any way to make out the difference in the finished dish. I did ask people who knew the recipe if they thought it was any different than usual, and nobody did.
Both ingredients say "suitable for vegetarians" on the bottle, so I guess this should do... |
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You can get Vegetarian Oyster sauce which doesn't replicate the full Worcestershire sauce experience but does give some of it. |
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you can try to make the original recipe without any fish sauce added, and even replace that perhaps with pommegrenate paste or something similar |
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Try Hoisin sauce mixed with Soy sauce and a bit of vinegar. That'll get you close. |
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