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Reply to "Vegetarian options for strong flavoring (for stews, soups, sauces, etc.)?"
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[quote=Anonymous]OP it sounds like you're not so much looking for a meat-free option but one that doesn't involve chopped bacon, beef stock, etc? Worchestershire, fish sauce, and anchovy paste are all good ways to add some depth to a dish, without adding actual pieces of meat, even though the fish sauce and anchovy paste obviously involve fish (not sure about worchestershire...?) I put one of the three in lots of things - soups, stews, chili, braising liquid, sauces, etc. But I like those PLUS a bit of meat! :-)[/quote]
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