This post is for all of you, who either have been vegan for only a short amount of time, aren’t vegan at all but interested in vegan cooking, or just people looking to change things up in the kitchen. I’ve included my favorite secret ingredients that I use in the kitchen to make food taste awesome: Kala Namak, Liquid Smoke and Nutritional Yeast.
The hardest part, when I went vegan about 4 years ago, was probably getting a knowledge about which ingredients were safe to use (so many hidden un-vegan ingredients in products you wouldn’t expect them!) and which ingredients I could swap for vegan ones, but after weeks, months and years of acquainting oneself with vegan cooking you’ll get a feeling about which key ingredients you can use to make food taste like you remember it.
Kala Namak
What is Kala Namak?
What to use Kala Namak for?
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- Tofu Scramble
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- Chickpea Omelet
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- Eggy Spaetzle
Liquid Smoke
What is Liquid Smoke?
What to use Liquid Smoke for?
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- Coconut Bacon
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- Smoky & ‘Meaty’ Tomato Dip
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- Tarte Flambée with smoky tempeh bits
Nutritional Yeast
What is Nutritional Yeast?
What to use Nutritional Yeast for?
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- Almigiano – Almond Parmesan
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- Nooch Cheese Sauce
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- Cheesy Poppyseed Crackers
Do you know and use all of these key ingredients? Can you think of any other important ingredients that shouldn’t be missed in a vegan kitchen? Let me know in the comments!
jens
Sunday 21st of January 2018
How small do animals have to be? I remember yeast not being vegetarian in the 1980s, because yeast are microorganism. There are insects in things like peanut butter and preservatives guaranteed. Is it like a Muslim thing, if you don't know, it doesn't matter? No criticism, Just wondering.
Bianca
Monday 22nd of January 2018
Hi Jens, good question! Veganism is all about avoiding animal abuse and suffering. It's more about trying our best, because there's is no 100% perfect vegan because even driving a car leads to many little insects getting caught on the front of the car.
Regarding the yeast: "One obvious reason vegans do indeed eat all kinds of yeast is that there is no spinal chord (or muscular tissue, for that matter) and no central nervous system. Simply put, no central nervous system in yeast means there's no demonstrated scientific capacity to experience pain, nor to register anything as pain, and that's what makes yeast different from cows.
That and yeast is technically a fungus. Like mushrooms." (Source: The Spruce)
Tricia Stout
Wednesday 5th of October 2016
You can usually find liquid smoke in any grocery store. It's been a staple since I was a kid and we always got it at any regular store.☺ I grew up in Northern California but have purchased it in Missouri and North Dakota.
Bianca
Tuesday 11th of October 2016
Ohh that's good to know, Tricia, thanks! I wish we had them in the stores in Europe, too! It would make things so much easier :)
Casey
Wednesday 27th of April 2016
I love all of these things, but especially liquid smoke. It is magic!
Bianca
Friday 29th of April 2016
True that! I ran out of liquid smoke and don't know what to do with my life :D Gotta order it sooooon.
Natalie | Feasting on Fruit
Wednesday 27th of April 2016
I am sad to say I've only tried 1 of the 3! :o I really need to step up my savory game, liquid smoke has been on my list to try for forever. Can you find it at normal grocery stores? P.S. I love the way you photographed them :)
Bianca
Friday 29th of April 2016
Nooooo! Shame on you :D Hahahaa. Liquid smoke is great! We don't have it at normal grocery stores, though. I always have to order it online. I actually ran out a couple of days ago and it's terrible.. I miss it so much already. :D We do have an extremely smoky salt too, but I don't even dare opening the jar because it smells like the whole apartment burnt down. Some people use smoky whiskey to give sauces, especially BBQ sauces, a smoky flavor - I have yet to try that. We do have a whiskey at home, which I don't like, so I better make a sauce with it :D Thank you, Natalie <3
Rebecca Strength and Sunshine
Tuesday 26th of April 2016
I need the salt! In the mean time I'll keep nooching it up :)
Bianca
Friday 29th of April 2016
Yes, you do :) It was so weird when I first tasted the salt because I was not used to that eggy taste at all. But now I couldn't live without it. Has been a staple ever since.