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vegetarian substitute for anchovies?

I was giving a friend my recipe for green goddess dsng, and she said she'd have to skip the anchovies since she's veggie...any sugestions for a substitute to add that savory kick?

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  1. Soya sauce, soy sauce, shoyu--just about the only stuff you can use.

    1. Try kalamata olives. I've used that as a anchovy substitute in Caeser salad dressing, and they add a nice briny savory flavor.

      1. I don't know about green goddess, but in "sea ceasar" you use seaweed (smoked dulse, and nori strips) for anchovies.

        I'm thinking blond miso might be nice for a salty umami kick...

        2 Replies
        1. re: pitu

          pitu, I take the soy sauce rec back. You've got to be right: the miso sounds just perfect.

          1. re: Sam Fujisaka

            Yesso on the miso. And, don't neglect the certain "je ne sais pas" essence that fermented tofu aka sufu can lend. http://www.chowhound.com/topics/403303

        2. Capers make a nice substitute. Not as briny as kalamata oilives, but they do have a strong taste that's not overpowering.

          1 Reply
          1. re: Fuser

            i was also going to suggest capers...

          2. Hi Becky,
            Wondering what worked best. I have a recipe for a pasta "cream sauce" that is basically olive oil, butter (substitute), lots of browned garlic, a can of anchovies dissolved, sauted broccoli and you mix the whole thing into pureed cauliflower and it rocks. BUT my two daughters have gone vegan on me so i need a salty substitute. sounds like the blond miso. any idea where I could find that? Whole foods maybe?

            1 Reply
            1. re: amielp

              Whole Foods would prob have the miso. Or if you're near an Asian market. In NYC Fairway has all types of miso.

            2. Bit of thread necromancy, but for anyone that lands here from a Google search… SEAWEED is the only vegetarian substitute that will provide the analogous fish flavor of anchovies.

              All the rest (olives, miso, soy) are tasty but will not contribute to an end result that matches the actual recipe being followed.

              Dulse, Nori, wakame, hiziki, arame and others can all can be used as an excellent veggie anchovy replacement.

              1. Marinade some Shitake Mushrooms in soy sauce overnight. Then slice the shrooms thin, and dice, and use in the dressing.

                1. Anchovies have a lot of natural glutamates in them, which is how the magic happens. So does kombu seaweed, so this could be a good idea. Kalamata olives or capers can give you the briny-ness but not glutamates. Maybe a combo? Or you can just buy MSG for the glutamates.

                  Honestly, it's won't be spot on. Have her make the dish without them and see it she likes it, and adjust it until she does.

                  1. Well, it's already an undead thread, so...

                    Get a couple of bags of nori (I use Maine Coast Sea Vegetables LAVER (Wild Atlantic Nori)). It's unsheeted but has a very similar flavor to the beautiful iridescent stuff they wrap sushi rolls in. Lightly toast it in the oven per the directions on the bag. Add to boiling water to make stock and boil it down to desired concentration, adjusting for saltiness (try to have a carnivorous friend compare it with SE Asian fish sauce for saltiness and intensity of flavor).

                    A couple of things that sound like good ideas, but which I haven't tried... it might be a good idea, to add umami to the glutamates, to slice a couple of portobello stems lengthwise, toss them with peanut oil or refined coconut oil, roast them, and add them to the stock. If Veganism is not a requirement, you might even experiment with adding a parmesan rind (remove the rind before adding salt to the stock or reducing it, and you will have a delicious snack).

                    Good luck!