For ev­ery an­i­mal-based flavour booster, there is a vegan equiv­a­lent.

Food & Drink - - TREND SPOTTING -

Nu­tri­tional yeast is a de­ac­ti­vated yeast with a nutty, cheesy flavour that makes it a good sub­sti­tute for Parme­san.

While it’s hard to re­place the funk of fish sauce, light Japanese soy sauce (usukushi) is a good plant-based al­ter­na­tive to the salty sea­son­ing.

In­stead of an­chovy paste, miso will give soups, stews and sauces a sim­i­lar depth of flavour. It’s the se­cret in­gre­di­ent of the vegan kitchen.

Vegan Worces­ter­shire sauce— The Wiz­ard’s is a good brand—gives you the tangy, savoury, spiced flavour of the orig­i­nal but with­out the an­chovies.

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