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For most things, soy sauce will work as suggested by other commenters. I have celiac and where I am, it's harder to find gluten free Worcestershire since the British-made Lea & Perrins uses malt vinegar. Soy sauce is the best substitute I've found if you're looking for a supporting note in a dish, not a distinct Worcestershire sauce flavor.
If available where you live, find a prepared steak sauce (like "A1" brand). Mix that with equal parts low sodium soy sauce and/or fish sauce. (Either 1:1 or 1:1:1.) I think the flavor profile will be very close, especially if you are planning to use this on red meat or part of a marinade for meat.
Here's an idea for you: Store brand worcestershire sauce! I guess if it's an allergy thing you have to be careful, but I noticed that the lower cost store brand worcestershire sauce did not feature any anchovy and instead was just a more basic mixture of cheaper flavorings. EDIT: You mention kroger.
half balsamic and half soy sauce is a decent sub. In fact it's probably better than most off-brand Worcestershire sauces.
Veganism: A philosophy and way of living which seeks to exclude—as far as is possible and practicable—all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of animals, humans and the environment.
Many people like this as a substitute, but it is way sweeter than soy sauce. A lot of cooking with soy sauce calls for it with some sugar, so I use the aminos to replace both. In these cases, it works very well. For uses where you don't want the sweetness, a few drops of fish sauce will do.
Worcestershire Sauce is fairly specific in its flavour. For a recipe that is Worcestershire sauce forward, I don't think there's really any substitute. If it's just there as a flavour enhancer, you could use soy sauce, fish sauce, bouillon powder, stock concentrate, dried mushrooms, or just pure MSG.
Worcestershire sauce has some of the body similar to fish sauce, mostly because it contains anchovies. But worcestershire also adds quite a lot of sugar and spices that are not present in fish sauce. If the recipe you're looking at is using fish sauce purely as a source of umami you might do well with liquid aminos, soy sauce, brewer's yeast ...
Soy sauce, fish sauce. Marmite which you definitely won’t have.
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