Optimum Flavour in Plant Based Meals
When you first encounter vegan and or plant based eating you may see some rather scary ingredients that you never know existed. Here I will list all the usual suspects with a description and the flavours they add. Most you will find at your supermarket - but if you live out of a large city you may have to hunt through your local health shop or track them down online.
This is a fermented soybean product and you will find it in the international section of your supermarket with the Japanese foods. It can be dark or light. I get the light - the dark is even more concentrated in flavours. Miso is very salty so can be used for a salty flavour. You need to wean yourself of added salt as it raises blood pressure. Evidence shows that miso does not cause the same spike in blood pressure. Use it for a hint of saltiness though - our western tendency to drown everything with salt, fat and sugar drowns out out ability to enjoy the flavour of real food! SALT REPLACER
Tahini is a paste made from sesame seeds. It is traditionally used in middle eastern food hummus but can be added to many dishes. You will find it in the health food section of the supermarket. Tahini has a thick dense consistency (like peanut butter) and has a hint of bitterness. Use it to thicken, add depth of flavour and to add body to sauces etc.
Nutritional Yeast in a yellow flakey product and is frankly a bit weird. Weird but delicious. Vegan famously use nutritional yeast as a cheese replacement. It can be sprinkled on or in any dish to add a cheesy touch. I also add it to my Parmesan Blend and a condiment to add to many dishes. I get nutritional yeast from specialty food stores or health stores. I am yet to find it in a supermarket. CHEESE REPLACER