Makes sense!

Totally makes sense. I'll try it.

For the sake of over explaining, I'm the kind of person who takes recipes as suggestions/ideas, so for a recipe to have a good idea and be worthy of posting is different from how it works when I follow it to the letter.

I thought it was very good with TVP, but I think that's probably implied by me posting this recipe

I've made this really well with tempeh crumbled into its component beans. How was it with tvp?

Hail saitan!

For a savory crepe that'd probably work. For a sweet one I'd assume a neutral oil would be more ideal

I would most definitely think so, since they're just using it for the pan anyways...

Looks great, can't wait to try this with sautéed spinach! Do we think olive oil might work instead of the vegan butter?

The plant is also known as sorrrel or rosella.

Careful to not drink a ton, it can function as a mild laxative.

I like to add in spices for the steeping step. Mulling spices, or even just a simple cinnamon stick works great. Likewise, light brown sugar or turbinado sugar adds an extra layer of flavour.

I also recommend adding it 50/50 with plain iced tea for a different spin on an Arnold Palmer. Especially if you cut back on how much sugar you put in initially.

I've found that steak sauces like A1 are generally vegan and have a similar flavor profile to Worcestershire

Are you in the US?

Vegan Worcestershire exists. I have some in my fridge.

You've hit the nail on the head (from my perspective) and it was basically what I was going to say.

Umami is the big hit on flavour. So replacing with another Umami source. Mushroom ketchup, Marmite/Vegemite, (Vegan) Oyster sauce alternatives would all fit the bill. All of these are shelf stable for a long time, so can be bought in bulk and used repeatedly.

deeply reduced mushroom stock

Maggi's sauce, liquid smoke or just MSG maybe?

It’s hard to say how bland a recipe is without seeing it, but generally speaking what you get out of worcestershire sauce is slight sweetness, tang, and umami.

You could go about this a few ways…

If it’s in so many recipes of yours then perhaps it would be worth making the sauce yourself. The most important ingredient imo is tamarind paste, as long as you have that accessible to you it shouldn’t be too difficult. Up to you if you want to go so far as to properly ferment the sauce but quick versions do exist, they just don’t hold as much complexity flavour wise.

If not for making the sauce completely then you can borrow some of the ingredients in it to toss in your food. Tamarind paste contributes to that unique tanginess and some of the sweetness. Soy sauce or liquid aminos will give umami. Vinegar or lime juice cuts through the sweetness, enhances tang, and generally brightens flavours. Molasses is in there too usually but its a bit of a pain to work with imo not only because its so sticky but its also easy to overdo.

Theres a bunch of spices in there too but I think you can just throw whatever spices a recipe calls for in your food or whatever is to your taste. For example I’m always throwing in garlic powder and bay leaf in my food because I like how it tastes and it pairs with anything.

If you can find vegan bbq sauce, that might be an option as well. Worcestershire is in there usually and it has that tang/sweet element.

Worcestershire sauce is one of those instant flavour enhancer ingredients. You don’t need it but it sure makes food palatable in a pinch.

We want to avoid bagged pre-popped popcorn I mean then.

Still confusing.

Bagged popcorn = microwave popcorn. Bulk/Loose popcorn is also available in bags, but you cannot microwave them. AKA pop your own, on the stovetop. Don't even get me started on the aluminium "shakey" popcorn tins. Cast iron popcorn, open fire, poppers are a whole 'nother monster.

I like air fried chickpeas and/or edamame. They get wonderfully crunchy

Puffed rice with butter and salt can feel the same, but is a little more labor intensive.

Alternatively if you're getting out that much oil anyway, Chicharrones de Harina has even more crunch and is much better if you want an alternative to flavored popcorn (not that puffed rice can't be flavored, but it works better with sweet flavors)

Oh right, I should have specified. Popcorn kernels are becoming harder to find here. So we're looking for alternatives to bagged popcorn and popping our own.

Get an air popper. Popcorn kernels are cheap.

(Your question is a little confusing. If you're looking for an alternative to bagged popcorn, then air popper. If you're looking for an alternative to popcorn entirely then I'm out of suggestions.)

It's kinda annoying at times. I hate Farming.

I see, I see