I have found a few recipes on the web: Vegan Worcestershire sauce Vegetarian oyster sauce 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.
cooking.stackexchange.com/users/183/papin
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 Worcestershire sauce 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 Worcestershire sauce 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...
cooking.stackexchange.com/users/6143/takrl
If you can find it, Henderson's Relish is an excellent vegetarian substitute.
Sadly it is only well-known in a small area around Sheffield where it is made, and it is difficult to find it once you get some distance away.
cooking.stackexchange.com/users/14817/Vince Bowdren
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.
cooking.stackexchange.com/users/161/acrosman
I use miso as a substitute.
It adds some of the same type of depth that worcestershire sauce adds.
cooking.stackexchange.com/users/17370/Diana
You could try experimenting with vinegar, sugar and tamarind, you should get a close approximation.
cooking.stackexchange.com/users/1230/Jeremy French
as the anchovies contain umami , maybe you could try miso mixed with vegan 'Parmesan' cheese as an alternative.
I've not tried this
, I'm just making an off-the-top of my head suggestion.
cooking.stackexchange.com/users/210/Sam Holder
Try Hoisin sauce mixed with Soy sauce and a bit of vinegar.
That'll get you close.
cooking.stackexchange.com/users/1148/Chris Cudmore
you can try to make the original recipe without any fish sauce added, and even replace that perhaps with pommegrenate paste or something similar
cooking.stackexchange.com/users/87/dassouki
Marmite or Vegemite with a splash of lemon juice or soy sauce with lemon juice is also a good replacement.
Marmite is my favorite replacement so far
but you only require a small amount dissolved in some hot water.
cooking.stackexchange.com/users/40983/Joanne Young
One of the best substitutes I've found is Mushroom Catsup.
Don't be fooled by the name, it is a thin, brown sauce with plenty of savory flavor, not really similar to the thick tomato stuff we are familiar with.
Given the relative historical timing, it may be that Worcestershire sauce was a substitute for mushroom catsup in traditional cooking.
I've tried several commercial vegetarian Worcestershire sauce versions - including cornet bay, bourbon barrel, and Annie's, and while they're all great I still prefer mushroom catsup.
The recipe I've used can be found here https://savoringthepast.net/2012/08/01/did-george-washington-use-ketchup/ , or bottles of the Geo Wakins brand can be purchased through the site's store or on amazon.
cooking.stackexchange.com/users/47365/Megha
There are quite a few vegan Worcestershire sauces on the market already.
I've used both Annie's and The Wizard's lately, and both are adequate
(I think I prefer the latter; it has a more traditional flavor).
cooking.stackexchange.com/users/47358/S. McCandlish
You can get Vegetarian Oyster sauce which doesn't replicate the full Worcestershire sauce experience but does give some of it.
cooking.stackexchange.com/users/126/Ian Turner
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?
What's a good vegetarian substitute for Worcestershire sauce?
cooking.stackexchange.com
<substitutions><vegetarian>
cooking.stackexchange.com/questions/2570
cooking.stackexchange.com/users/611/Carmi
The anchovies add umami flavour, so you could use other ingredients like mushroom catsup, pomegranate paste, miso mixed with soy sauce and vinegar or Hoisin sauce mixed with vegan parmesan cheese as a substitute. There are also several vegan Worcestershire sauces on the market, as well as relishes and sauces that may be good alternatives. While there are vegetarian versions on the market, you can create a similar flavour using combinations such as HP sauce and barbecue sauce or miso and parmesan cheese.
There are vegetarian Worcestershire sauces already on the market. You can also try Henderson's relish, which is already vegetarian. Try substituting with miso and parmesan, vinegar, sugar and tamarind, hoisin sauce and soy sauce or HP sauce and barbecue sauce.