If I remember right Worcestershire sauce is actually a lot like a western fishsauce, being largely flavored by fermented anchovies. I think it traces back to garum, an old fermented anchovy condiment that is essentially just fishsauce from the Mediterranean region

You can also get flakes of MSG which will do the same thing. Replace 1/3 of your salt with it and you're golden. Or just keep all the salt in. I'm too weak to deny myself that salt

Yessir. For a haphazardly thrown together pot, it was damn good. Might add some worcestershire in the next bowl to test it out.

Eh, I kinda expected it and inadvertantly invited it by using the word I guess. I try not to let the snarky stuff get to me though. I let them vent and move on.

My bad for using incorrect terms. *Meatless.

This kind of comment is why people turn away from veganism.

If you expect nothing but perfection from the people who try, they won't bother.

Ask yourself if you actually want people to use fewer animal products, or if you just want to feel morally superior.

Of course it is. The concept is harm reduction. If you aren't able to make the entire leap-fine, reduce your reliance on animal products instead. Gatekeeping and belittling people ain't it bud.