HELPFUL VEGAN INGREDIENTS & HACKS
I belong to an amazing little space on the web, an extremely inclusive Facebook Group for vegans and the curious, called "How Broke Non-judgmental Vegans Live and Eat." I asked them what their favorite ingredients, hacks and subs were. This is a compilation of that list! I hope you find it helpful or educational, and that it spurs your desire to create... and eat!
AGAR AGAR
Cheese making, gelling desserts
ANNATO
Add to cheeses and tofu scrambles for color
AQUAFABA
If you are unaware, this is the liquid from canned beans, typically referencing that of canned chickpeas. So many uses! Members shared these: homemade mayonnaise, and coating mushrooms before dipping into a mixture of sesame seeds and seasonings. Finish by air-frying! Not mentioned by members: meringues, baking, thickening.
AUBURGINE/
EGGPLANT
A member suggested this as a great meat substitute, particularly in a "BLT." They suggested adding liquid smoke and your favorite savory seasonings.
"BUTTERMILK"
Adding .5-1 TBSP of Apple Cider Vinegar to 1 cup of plant milk results in a curdled, thickened milk just like buttermilk! A member recommends for great in pancakes. (Can confirm - I've done this and it was lovely! So fluffy!)
CAPERS & PICKLES
Capers are, of course, tiny powerhouse flavor nuggets. A user suggested using the liquid from pickled capers and other veggies in cheese making, in place of the regular vinegar in the recipe.
CHICKPEA FLOUR
A great thickener, and wonderful for making "omelettes" and scrambles. A good protein and fiber source to add to recipes!
CHILI
A great flavor booster in many dishes!
COCONUT SECRET BRAND VINEGAR
This doesn't taste like coconut; it's a member's recommended favorite.
CORNSTARCH
Dredge tofu before air/frying for extra crispiness!
DIJON MUSTARD
A member recommends adding this to cheese sauce to boost cheese flavor. Will probably work in hard/gelled cheeses as well!
DOUBANJIANG
Broad bean paste, from Sichuan Chinese Cuisine; a fermented, salty paste. A member recommends adding to stir fries and gravy dishes for a serious boost of savory flavor!
DULSE FLAKES, KELP AND SEAWEED POWDERS
These are all great for adding a fishy flavor to recipes. All users highlighted these as the best addition to "tuna" salad (typically made with chickpeas)!
EVERYTHING BAGEL SEASONING
A member says they add this to EVERYTHING! :)
FLAVOR GOD BRAND SEASONINGS
A member highly recommends these as "amazing" 100% vegan seasonings! At time of this posting, they have over 25 flavors!
FLAX
A great resource for adding nutrition; the well known and loved flax-egg is wonderful for baked goods, and also for making French toast.
GARLIC
Ups savory, cheesy, and meaty flavors.
GOCHUJANG
Fermented chili paste, from Korean cuisine. A member recommends tossing veggies in this for roasting! Yum!
HIGH POTENCY PROBIOTIC TABLETS
A member recommends adding 2 tablets to 1.5 cups of beans overnight. A great quick fermentation tool.
HUMMUS
Every vegan knows and loves hummus - have you dried adding it to sauces and soups? A user recommended this for thickening and creaminess. Another user recommended hummus as a salad dressing. Creative!
INDIAN PICKLES
Also called "Achaar," a user suggests these greatly liven up a plain old bean and rice dinner. Sounds delightful!
KALA NAMAK
Although typically pink in color, especially in its easiest to use powdered form, this is also commonly known as "black salt." It is very sulfurous (i.e. smells like eggs and farts) and is used in all manner of savory egg recipes: scrambles, omelettes, quiches and egg salad. It is wonderfully effective and a little goes a LONG way!
KAPPA CARAGEENAN
Another cheese making ingredient!
KOMBU
A thick, dried seaweed. An excellent ingredient for broth making.
LACTIC ACID
Used for pickling, germenting and cheese making.
LECITHIN
Useful in creating smooth butters and milks.
LIQUID SMOKE
This is an incredibly useful ingredient, and was mentioned by many group members. They use it for mimicing barbecued, grilled and campfire notes. Many sited its ability to add meatlike flavor, and of course there were plenty of mentions of faux bacon.
MARINATING TOFU
A member recommended marinating tofu for several DAYS in soy sauce and garlic, and then pan frying. I've definitely never marinated tofu for a long time - this is on my list for easy hacks to try!
MARMITE
A member recomments adding this to a nut roast. I'll be honest and say I've never tried marmite... maybe it's time?
MAYONNAISE
Use as the base for your own dressings - a member said this is WAY better than the bottled creamy dressings. (Which as they pointed out, aren't always that great.)
MISO
A highly recommended and rated item, words used to describe this flavor power house included: funky, savory, meaty, umami. All manner of savory dishes were mentioned: soups, sauces, cheese making, gravies... you name it!
MSG
Although maligned by many, you can't argue the flavor punching aspects of MSG. A member recommends this for really ramping up your savory dishes.
MUSHROOM GRANULES
These babies add a ton of umami flavor quickly and easily!
MUSHROOMS + SOY SAUCE
A member uses soy sauce marinated mushrooms as a great substitute for beef, particularly using this to create a french dip!
NO SALT CAJUN SEASONING
Ads a flavor profile punch, herbs and spices... and no sodium.
NUTRITIONAL YEAST
Often fondly referred to as "nootch," nutritional yeast is an amazing source of B12, which is difficult to come by in the vegan diet, and very necessary. Many love it for its cheesy, savory flavor. It's in a TON of vegan recipes, and is also used for topping completed dishes, typically where you would sprinkle on a little Parmesan!
OLD BAY SEASONING
Old bay is famous for its inclusion in many seafood dishes. A member recommended adding it to dishes where you want that flavor component. (Maybe with a little kelp powder?)
PARMESAN FLAVORING + LACTIC ACID
A member says that this combination makes fantastic pesos and homemade "not" Parmesan.
PEANUT BUTTER + SRIRACHA
A member recommends this as an easy, flavorpacked sauce for everything!
POTATO AND TAPIOCA STARCH
Both of these can be used for thickening sauces while cooking, and come highly recommended for use in cheese sauces!
PRESERVED TOFU
A member says this adds the perfect sharpness to cheddar sauces.
PUREED BEANS
A member recommends white navy beans or chickpea puree as a great sauce or thickener.
SAURKRAUT
I have to admit that I would never have thought that this would be a great ingredient for adding a "cheesy funk" - who knew?
SHIITAKES (DRIED)
A member recommends using these to create a savory broth.
KOJI MARINADES (SHIO AND SHOYU)
These were highly recommended by a member who also said to try making them yourself. Here are some recipes for the shio version and for the shoyu version.
TAHINI
Delicious in creamy, savory sauces.
TOASTED SESAME OIL
In conjunction with liquid smoke and paprika, a member says this is great at boosting smokey flavor! Also adds lots of depth of flavor on its own. Others recommended adding to baked beans, and tofu scramble burritos!
TOFU
EVERYONE and their mother knows that tofu is probably the most famous vegan substance available. Bt have you tried adding it to baking or to make a creamy sauce? A member specifically recommended it for brownies!
TRADER JOE'S CHICKENLESS SEASONING
Highly recommended as an addition to soup, mexican rice, creamy pastas, and faux meat creation!
TURKISH RED PEPPER PASTE
A member says to toss your veggies in this before roasting! Delicious!
VITAL WHEAT GLUTEN
A popular and versitile ingredient, vital wheat gluten is most often used to create fake meats, but a user also recommended adding it to your baking to increase the protein content in your recipe!
WATER
Really? Water? I'm not here to tell you to stay hydrated, although you definitely should. A member said that they often sub water for plant milk in baking recipes with out a noticeable difference. I will try this ne next time I feel like baking and I'm out of milk!