This is an ever so growing list of my favorite plant-based ingredients and cooking methods. If you want to take your vegan food to the next level, you need to try these!

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Seasonings

SEASON EVERTHING STRONGLY
I’m sure you heard this before, but you really have to season your vegan dishes a little more. When people say that they don’t like vegan food it’s because they thought they can add a pinch of salt to their block of tofu and it will taste amazing. Nope. You have to go real hard on spices.

THINK OF ALL THE FLAVOR COMPONENTS
Acidity, sweetness, saltiness, bitterness and umami. Make sure you use them all in your dishes, so your food has a well rounded taste.

MSG
MSG (monosodium glutamate) is an amazing flavour enhancer, that will give your dishes an extra umami boost. Yes, it’s perfectly safe, and will totally elevate your foods.

MUSHROOM POWDER
Grind up dried mushrooms and then use as seasoning. They are so rich in umami and make everything taste better. I also like to make mushroom salt: simply mix together mushroom powder, salt, garlic powder and black pepper.

BLACK SALT
Black salt aka kala namak is a salt with strong sulphurous smell and taste. Basically it’s egg in rock form. Sprinkle your dishes with it after cooking to give them a strong, eggy taste.

MISO
Miso is a thick paste made of fermented soy. It’s super savory, nutty and earthy. You can buy yellow, red or white miso, all tasting different. Use them in sauces, marinades and dressings to add body and flavor like nothing else!

MARMITE
Marmite is another awesome flavor enhancer. Add a teaspoon of it to sauces and marinades for extra umami and taste.

LIQUID SMOKE & SMOKED PAPRIKA
You can add smokiness and extra flavor to your dishes with liquid smoke or smoked paprika.

DONT THROW AWAY VEGGIE SCRAPS!
Garlic and onion peels, carrot and potato skins, celery ends – they are all full of flavours. Cook them into a broth, or even better, dehydrate them in the oven or in a dehydrator and grind into a powder. So much flavour!

FERMENTED BLACK BEANS
They are very popular in China, mainly used for black bean sauce dishes. I also like to just snack on them as extra savory little flavor bombs. You can soak them, if you prefer, then add to sauces (whole or ground), or simply sprinkle them on top of salads or bowls.

Tofu

TRY DIFFERENT TOFU BRANDS AND TYPES
There are so many types of tofu, and they all taste and behave different. Silken, soft, firm, extra firm, smoked, marinated…the options are endless. If you think you don’t like tofu, then try out different brands and types, I promise you’ll find one you like. A good tofu should be like a cheese: totally delicious itself.
Also, experiment with tofu made of other legumes like red lentils or chickpeas!

BOIL, FREEZE OR PRESS YOUR TOFU
Firm or extra firm tofu will have the best texture if you first boil, then marinate. Freezing tofu gives a similar texture (and it’s a great idea to have a couple of blocks on your freezer anytime). But if you don’t have much time, you can simply press your tofu before cooking/baking it.

MARINATE YOUR TOFU
After boiling, freezing, or pressing your tofu, don’t skip on marinating it for best flavor. Do it overnight, if you can for best taste.

CORNSTARCH
For the perfect crispy tofu bites, simply sprinkle your tofu cubes with some corn or potato starch. Then fry them or bake them.

Cheese

WET YOUR CHEESE
Store-bought vegan cheese often sucks at melting…but if you mix it with some plant milk, vegetable oil, or even water, it will melt so much better. Works for pizzas, casseroles, raclette, or wherever you need good, melty cheese. You can also dip sliced cheese in milk, oil, or water, so it can melt in your sandwiches and burgers better (and put a lid on your pan, when frying!).

MARINATE YOUR STORE-BOUGHT FETA
You can make a simple brine with salted water, or you can also add some olive oil, apple cider vinegar, and spices like garlic or herbs. It’s best if you cube the feta and marinate for a couple of days.

TOFU FETA
Or make your own feta using tofu. Marinate it with olive oil, lots of salt, and some nutritional yeast. Wait a couple of days – it will turn into the most amazing vegan feta. Here’s my favorite recipe.

TRY DIFFERENT NUTRITIONAL YEAST BRANDS
Nooch gives an awesome cheesy taste to anything. But did you know, that every brand of nutritional yeast tastes different? Some are mild, others are nutty and earthy, while others are strong and sharp. Try and test different brands to find your favourite!

REJUVELAC
Rejuvelac is a fermented grain drink, that makes the perfect starter culture for homemade vegan cheeses. It tastes tangy, sharp, and well, fermented. Love to use it to make aged vegan cheese (it’s the perfect starter for fermentation). And it also works in ‘instant cheeses’, it makes everything taste strong and pungent (in a good way!)

CHEESE CULTURES
Did you know you that the cheese cultures that can grow on dairy cheese can also work on vegan cheeses? There are many companies that sell different starter cultures so you can make your own vegan camembert (penicillium candidum), brie and blue cheese (penicillium roqueforti). They taste amazing, and even non-vegans are always fully convinced.

PLAY AROUND WITH THOSE NUTS!
And seeds! Cashews are a staple for vegan cheese making, because they can turn into a perfectly creamy cheese with a pretty neutral taste. However other nuts and seeds can turn into cheese too! Try almonds, macadamia, sunflower seeds or pumpkin seeds.

FRIED CHEESE
If you want to make vegan fried cheese or mozzarella sticks, freeze your homemade or store-bought cheese (already cut into shape). Then do the breading with the frozen pieces, and place back in the freezer until it’s completely frozen. This way the cheese won’t melt or spill.

FERMENTED TOFU
It’s a super delicious condiment, that taste a lot like aged cheese. You can add a cube or two to sauces or soups for extra flavor and cheesiness. Or simply snack on it or spread it on toast. The brine/marinade is also gold!

Meat

SEITAN
Mixing vital wheat gluten with broth or water is fine, but it will get next level good, when you add extras: I like to make a wet mixture of blended tofu or beans, soy sauce, tomato or beetroot paste, miso, marmite, and all the spices. Check out this recipe!

MINCED MEAT
You can use so many things as minced meat in your casseroles or pasta sauce. Try shredded tofu or tempeh, minced walnuts, lentils, chopped mushrooms, or a combination of these. Season well and cook as you’d with meat.

SHAVED OR SHREDDED TOFU
Use a vegetable peeler to create meaty strips, then fry them with spices of your choice. Shredded tofu also makes a great meat alternative: simply fried in a pan or baked in the oven.

Fish

ALGEE
Fish gets its fishy taste from algae, so add algae to your dishes where you need that fish flavor.

TRY DIFFERENT TYPES OF ALGAE
There are so many different algae types available: wakame, nori, hijiki, kombu or kelp, just to name a few. They all have a different taste, so experiment with them!

BEST FISH ALTERNATIVES
For fish spreads like a tuna salad use mashed chickpeas or tofu. For fried or baked style fish tofu, banana blossom, jackfruit, mushrooms, or eggplant work well. Carrots make an awesome lox too.

Sauces

ADD TOFU TO EVERY SAUCE
You can make any sauce creamy (and more protein packed) with tofu. Use blended silken tofu as you’d use heavy cream in sauces, or blended firm tofu as a ricotta style cheese. Also, blended (and seasoned) tofu makes an amazing dip or spread.

ADD BEANS TO EVERY SAUCE
You can also blend beans into any pasta sauce (or salad dressing) for extra creaminess and a protein kick. White beans work best, but chickpeas and kidney beans are great too.

2-INGREDIENT MAYO
You can make cheap and easy mayo in a minute by blending together a cup of neutral tasting vegetable oil (canola or light olive oil) with 1/2 cup of unsweetened soy milk. Then season it with salt, pepper, lemon juice or vinegar, and mustard, or add extras like garlic and chilli.

AQUAFABA
Aquafaba, aka bean cooking liquid is not only handy in vegan baking as an egg replacer, but it also works well in sauces and dips. It’s thick and helps to emulsify things.

NUT & SEED BUTTERS
Nut and seed butters are your best friends. Whisk them with some water, lemon juice or vinegar, mustard, and spices for a delicious dressing that stores in the fridge for a whole week. Or add them to pasta sauce and marinades for extra creaminess.

Toppings

FRIED BREADCRUMBS
Fry breadcrumbs with a generous amount of vegan butter and/or olive oil. Season well with garlic, herbs or chili. They are crispy, savory, and super delicious. They make any dish look and taste elevated.

FRIED TOFU BITES
Dice finely or grate tofu, marinate, then bake or fry. They are like mini bacon bits that you can use as a topping for pasta, soup, salads, or sandwiches

SAVORY GRANOLA
Make a big batch of savory granola (it keeps well for weeks), and top all your salads and soups with it. It turns even the most boring food into something fun and healthy. I like this recipe for example.

OMEGA MIX
Mix together flaxseeds, hemp hearts, chia seeds, sesame, and some chopped walnuts, and use it as a sprinkle on all your sweet and savory dishes.