Vegan Worcestershire

Vegan Worcestershire

I remember as a child how Worcestershire didn’t sound like it was spelled. And it seemed to make most icky stuff taste better. (My palate has improved since those days.) Imagine my surprise when I discovered it has anchovies in it … those little fishies that I say I don’t particularly care for but apparently do. Because there’s Worcestershire. And that amazing bread dip oil I used to eat at this Italian restaurant where I gigged as a musician back in Florida. I wonder how many more things I love have in them those things I keep saying I hate? And if I like Worcestershire, why bother with vegan Worcestershire?

Jump to Recipe

When you have vegans in your life, it matters. And because Worcestershire is a main ingredient in my Red Beans & Rice recipe, I had to figure this out … which is why I was looking at the label of that paper-bag-wrapped bottle to begin with, because “What is in it?” If eating Worcestershire presents a moral dilemma, worry not. Now you have vegan Worcestershire … or as I’ve started calling it, Vegstershire.

Key Changes for Vegan Worcestershire

Eliminating the anchovies was a given. Sugar and molasses presented a possible problem, too. It turns out that some sugar brands use bone ash in part of their processes. Some vegans are ok with this; others, not so much. This issue can affect molasses, too. So … choose products you or your vegan loved ones feel comfortable with. Organic generally seems to be a good choice. In the end, you definitely need the molasses, but you could probably skip the sugar. It was plenty sweet.


This was a great experiment. In fact, I may just make my vegan version and forget that paper-wrapped bottle. Vegan Worcestershire even passed a blind taste test with my meat-eating and anchovy loving husband: he declared the vegan version to be the authentic (and tastier) version. Let the flavors soak in a couple of days and it will taste even better.  

“Often, the greater our ignorance about something, the greater our resistance to change.”

Marc Bekoff

Vegan Worcestershire

Vegstershire, anyone? Eliminate the anchovies and other non-vegan pitfalls with this tasty vegan Worcestershire substitute. Beat the original in a blind taste test.
Course N/A
Cuisine N/A
Keyword hold the anchovies, non-vegetarian, vegan, vegan Worcestershire, Vegstershire, worcestershire substitute
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 oz.
Calories 49kcal


  • ¼ C white vinegar
  • 3 TBSP molasses organic recommended to ensue vegan provenance
  • 1 tsp sweetener of choice optional
  • 1 tsp water
  • ½ tsp kosher salt
  • ½ tsp onion, finely minced
  • ½ tsp garlic, finely minced
  • ¼ tsp tamarind concentrate ensure it does not have fish sauce in it
  • tsp chili pepper kashmiri preferred
  • 2 cloves, ground


  • mince onion and garlic
  • combine all igredients and mix well


Best after a day or two, but can be used immediately in dishes as a 1-for-1 Worcestershire substitute.
Try this in Red Beans and Rice.


Serving: 1oz | Sodium: 297mg | Calcium: 33mg | Vitamin C: 1mg | Vitamin A: 2IU | Sugar: 12g | Fiber: 1g | Potassium: 226mg | Calories: 49kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 12g | Iron: 1mg