Below is a list of all the food products we use on a regular basis, a little write up on what you might use them for and a link to buying them online. We only recommend foods we love and have tried to limit the items to what we find to be essential must haves.
Black Salt. Buy here Chickpea Flour. Buy here
Cocoa Butter 240g. Buy here Garlic Egg/Soy Free Mayo. Buy here
Org Tapioca Flour 1kg. Buy hereArrowroot 1kg. Buy here
Org Rice Flour 1kg. Buy hereTamarind Sauce. Buy here
Tamarind Paste 400g. Buy hereVegan Bouillon. Buy here
Used as you would any other kind of multi purpose oil, a good source of saturated fat, makes amazing crispy roast potatoes! Although the more expensive virgin brands are a bit better for you, they can overpower food with a coconuty smell, I use the cheaper brands for general cooking which don’t have that strong taste and smell and save the good stuff for curries, asian food and raw food that suit the coconuty taste and flavour.
Mainly used in making homemade chocolates.
TVP or TEXTURED VEGETABLE PROTEIN/SOY FLAKES
TVP is dried soy which usually comes in tiny pieces or flakes that you add water too and use as you would mince, cheap and easy to store.
Found in stir-fries and not to be confused with Firm Silken Tofu, Firm Tofu will be found in the refrigerated section of most supermarkets.
NUTS AND NUT BUTTERS
Nuts and Nut Butters are used a lot in vegan cheese making, desserts, general snacks, nut roasts and of course on toast with tea!
NUTRITIONAL YEAST (cheesy dishes)
Nutritional Yeast is mainly used in food to give a cheesy taste to vegan dishes.
Completely different from brewer’s yeast, nutritional yeast is inactive and cannot be used to bake with, it doesn’t have any known detrimental health effects or links to candida and is a great source of vitamin B12.
EGG FREE MAYONAISSE
There are a few egg-free mayo’s on the market, your local health shop will most likely stock a couple of brands and the big supermarkets tend to have it in the “free from” department or see my Vegan Mayonnaise recipe here.
Ground flaxseed or chia seeds: 1 tbsp + 3 tbsp water mixed in a bowl and left for 5 minutes = 1 egg
Orgran or is also a very popular egg replacer that contains potato starch, tapioca, and leavening agents, these tend to work better for cakes or anything requiring more than one egg.
Used to give dishes an eggy smell (Mayonaisse), used in Indian Food and delicious sprinkled on onion bhajis and pakoras.
Starch extracted from the cassava root, used as a thickening agent.
Tamarind Sauce is a bit like a sweet, sour and slightly spicy ketchup. We use it to drizzle over samosa chaats. Tamarind Paste is the juice from soaked pure tamarind and is used in the sauce for a Pad Thai as well as many other dishes.
BROWN RICE FLOUR
A great gluten free alternative to wheat flour.
Dairy free cheese spreads, blocks, parmesan and slices are currently available in most good health shops, Vio Life is the first one to hit the UK supermarkets, and your local health shop should have at least one range in stock.
Cheese recipes on this blog include:
There are a lot of vegan margarines on the market, it may look like pure olive oil spread but often you will find milk hidden in the ingredients. “Pure” & “Vitalite” margarines can be found in most supermarkets in the UK and Biona do a great organic sunflower spread.
Quorn on the whole is not vegan, although this year (2016) they brought out three vegan options available in most supermarkets.
- Vegan hot and spicy chicken burgers (check for the green vegan corner!)
- Vegan chicken Fillets
- Vegan chicken pieces
BURMESE CHICKPEA TOFU
Made from chickpea flour, water and salt. A cheap alternative to tofu, packed with protein and easy to make, see my Burmese Chickpea Tofu recipe here.
There are a lot of vegan milks on the market. Almond and Soy milk tend to be the most popular and versatile, go for unsweetened that way you can use for both savoury and sweet dishes.
Tempeh is a fermented cake that looks a bit like meatloaf. It is traditionally made with soy beans but can also be made with chickpeas and certain grains, It has a meaty beany texture, a mushroomy smell and taste and is best used as a meat substitute. Tempeh usually needs to be flavoured/marinated first to suit whatever dish you are making. To make your own check out my Homemade Tempeh Recipe.
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