Skip to content
Phil's Vegan Recipes
  • Recipes
    • Main courses
    • Accompaniments
    • Breakfast & brunch
    • Bread and cakes
    • Desserts, puddings, & sweets
    • Salsas and dips
    • Sauces: sweet & savoury
    • Soups
    • Starters & entrees
    • All recipes
  • By cuisine
    • African
    • American
    • Asian
    • British
    • Indian
    • Mediterranean
    • Middle Eastern/North African
  • Articles
    • Hints, Shortcuts & Tips
    • Food Related Articles
    • Gadgets & cooking devices
  • Downloads
  • Recipe Reviews
  • Log in
  • Recipes
    • Main courses
    • Accompaniments
    • Breakfast & brunch
    • Bread and cakes
    • Desserts, puddings, & sweets
    • Salsas and dips
    • Sauces: sweet & savoury
    • Soups
    • Starters & entrees
    • All recipes
  • By cuisine
    • African
    • American
    • Asian
    • British
    • Indian
    • Mediterranean
    • Middle Eastern/North African
  • Articles
    • Hints, Shortcuts & Tips
    • Food Related Articles
    • Gadgets & cooking devices
  • Downloads
  • Recipe Reviews
  • Log in
Phil's Vegan Recipes
  • Join the mailing list
  • Recipes
    • Main courses
    • Accompaniments
    • Breakfast & brunch
    • Bread and cakes
    • Desserts, puddings, & sweets
    • Salsas and dips
    • Sauces: sweet & savoury
    • Soups
    • Starters & entrees
    • All recipes
  • By cuisine
    • African
    • American
    • Asian
    • British
    • Indian
    • Mediterranean
    • Middle Eastern/North African
  • Articles
    • Hints, Shortcuts & Tips
    • Food Related Articles
    • Gadgets & cooking devices
  • Downloads
  • Recipe Reviews
  • Log in
  • Recipes
    • Main courses
    • Accompaniments
    • Breakfast & brunch
    • Bread and cakes
    • Desserts, puddings, & sweets
    • Salsas and dips
    • Sauces: sweet & savoury
    • Soups
    • Starters & entrees
    • All recipes
  • By cuisine
    • African
    • American
    • Asian
    • British
    • Indian
    • Mediterranean
    • Middle Eastern/North African
  • Articles
    • Hints, Shortcuts & Tips
    • Food Related Articles
    • Gadgets & cooking devices
  • Downloads
  • Recipe Reviews
  • Log in

Uncommon or unusual ingredients

  • Posted in Food Related Articles

There are quite a few spices and other lesser known ingredients, that whilst not essential are very useful. They tend to give added flavor, or texture. They may be found in wholefood shops, though increasingly they are available in mainstream supermarkets and stores. I’ll list the ingredient and some of it’s uses or properties and where you can find it.

Kala Namak: This is not to be confused with Himalyan Pink Salt. Another name for it is black salt. It has a pungent smell when wet, and gives that slightly sulphurous eggy taste to a dish. So far I have only found it in wholefood shops. Newleaf Foods in Moorland Road Bath sells it loose, and is the best place for it in Bath.

Tofu – firm – this is best for adding to dishes after sauteeing in the Tefal Actifry or similar air fryer. It’s not as firm as Extra Firm Tofu, which would be too firm for most dishes. Tofu King is a good brand.

Tofu -medium firm – this is actually quite soft. Not as soft as silken tofu, but it’s quite delicate and needs careful handling. It’s perfect for Tofu Florenteen, or Tofu Wellington. Tofu King is a good brand.

Crispy Chilli Oil – this isn’t really an oil, it’s more fried crisy chillies in oil.

Soy Sauce – this is a liquid fermented aged soya bean product – usually made with additional wheat.

Tamari – this is a liquid fermented aged soya bean product – usually made without wheat, so gluten free.

Palm Sugar – this is made from the flowers of the palm tree.

Tempeh – this is a form of compressed flash cooked, halved soya beans inocculated with mushroom spores and incubated at 30°C for between 24 and 72 hours. More info here: https://revolutionfermentation.com/en/blogs/tempeh-soy-grains/how-to-make-tempeh-at-home/

Corn Starch – this is made from maize – it has a very smooth texture when added to a stew – unlike flour.

Vegan fish sauce – Thai Taste do one – they sell it in Waitrose – it’s made from seaweed.

king oyster mushrooms – these are very thick stemmed, meaty textured mushrooms. Great in carbonara, or tofu stroganoff

Fermented Black Beans – these are not turtle beans, but specially fermented and aged soya beans.

Scotch Bonnet – is a round chilli pepper that has a scovil unit rating of 100,000 to 350,000 but has a much more warm and complex flavour than your average chilli. As it is quite hot, you only need one in a fairly large pan.

Polenta or cornmeal – this is essentially ground up maize kernels. There are three grades, fine, medium & coarse generally available. I think the medium works best in cakes as it gives a slightly gritty or textured feel to the cake that you don’t get with the fine grade.

Nutritional Yeast Flakes – this is an ingredient which adds a lot of umami, and cheesiness to dishes. I tend to use the version with added B12. I use it in hollandaise sauce, tofu mayo, mac ‘n’ cheese, and many other dishes.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




More articles

why organic is best serving with a jacket potato

Why organic is best

Slave to the Recipe

Slave to the Recipe

To cheese or not to cheese

To cheese or not to cheese?

cooking freezing beans chickpeas

Cooking & freezing beans chickpeas & lentils

Popular recipes

vegan panfried eggy cheese sandwich cut on plate

Pan-fried Eggy Cheese Sandwich

vegan hotdogs with onions & american mustard

Vegan Hotdogs With Onions

vegan mayo potato salad

Vegan Mayo Potato Salad

Vegan Bubble 'n' Squeak

Vegan Bubble ‘n’ Squeak

VIEW ALL

Don’t miss a single recipe

Subscribe to our occassional newsletter which rounds up all the latest recipes.

Don't miss a recipe!

Subscribe to our occassional newsletter which rounds up all the latest recipes

Phil's Vegan Recipes

Copyright Phil’s Vegan Recipes.
All rights reserved.

Privacy policy

Vegan cooking is easy, tasty, nutritious & FUN!

Don't miss a recipe!

Subscribe to our occassional newsletter which rounds up all the latest recipes