Anchovy substitute

[Pantouffleur]

I'm looking for a vegan substitute for anchovy, that would work in a recipe like Puttanesca sauce. I'm not worried about it tasting exactly the same, but I'd like it to have a proper umami punch.

Any ideas?

I use capers in puttanesca!

www.waitrose.com/ecom/products/geo-watkins-mushroom-ketchup/006347-2824-2825

Mushroom ketchup

Black olives, but not the pitted in brine type. The squishy dried ones that still have the stone in.

I make my puttanesca with capers (and lots and lots of garlic and chilli).

Marmite

But puttanesca has capers in anyway?
Use seaweed to replicate the sea flavour and some extra salt/tamari

I read that nutritional yeast gives an umami taste in vegan recipes. Never tried it though because last time I checked, holland and barret had sold out!

Nutritional yeast.

Thanks for the suggestions.

Is nutritional yeast the same as Marmite?

Anyway, I'm going to try a few variations. It's for that Sicilian recipe which has sardines, fennel, pine nuts and sultanas in it. We were disappointed with the sardine element (though they were fresh) and I thought I'd try to change it a bit.

Current plan is to retain the toasted pine nuts and sultanas, and create a sort-of-sauce with antipasti aubergine slices (the ones you can get from Waitrose), pounded up and with the umami element added. I'll try seaweed and maybe capers (OH not keen on those, or on the black olives mentioned - I know the ones you mean).

Nutritional yeast isnt like marmite. It comes in flakes or a powder. Here is a link to 1 brand:
www.hollandandbarrett.com/shop/product/engevita-yeast-flakes-b12-60009142

Thanks re the yeast, Elouera

I did it!

50g raisins, 25g pine nuts, toasted.
1tsp Umeboshi paste, 1 tsp capers, crushed; a clove of garlic and a pinch of chilli flakes - all for the "sauce", mixed with some water from the pasta and 2Tbsp olive oil.

250g pasta for 2 people.

Thanks for all your help.