Plant-based recipes packed with deep, satisfying flavor using nature's natural umami sources.
Unlocking Plant-Based Glutamates
Monosodium glutamate (MSG) occurs naturally in high concentrations in dried shiitake mushrooms and kombu kelp. Rehydrating these dried ingredients yields a stock that rivals any meat broth in depth.
Combine dried shiitake liquid with kombu dashi. The combination of different plant-based umami acids creates a synergy that feels full-bodied on the palate.
Shojin Ryori, traditional Japanese Buddhist temple cuisine, has been strictly vegan since the 13th century, long before the modern vegan movement was born.
Keep a jar of nutritional yeast or red miso handy. Stirring a spoonful of red miso into vegetable stews adds an instant layer of aged, cheese-like complexity.