Lea & Perrins began over 160 years ago in Worcestershire, England. The key to their unique flavor is the aging process – it takes 3 years and 3 months to make a bottle of Lea & Perrins! This vegan recipe is just as good (and better for you) and doesn’t need to be aged.
Using dark ale and tamarind creates a sweet, deep flavor that is reminiscent of Worcestershire sauce. Adding a little more salt will stay true to the anchovy flavor.