What is your vegetarian creation to replicate the smoky umami flavors such as from smoked sausage?

[Odio]

Hey all,


What vegetarian creation do you make to replicate the smoky umami flavors such as from smoked sausage for example for in Stews? I find that common alternatives such as e.g. soy sauce, miso, smoky paparika and komu only partially deliver on what I'm looking for!

Anything you make would be much appreciated for inspiration

Extra points if it has some texture to it, but I'd be very happy with flavor only

 

[caseydog]

Mushrooms add umami, and they are great cooked on a charcoal grill. They are also somewhat meaty in texture.

We have a product here called Liquid Smoke that will add a smokey flavor to stews. Not my first choice as a Texan, but a lot of people like using it.

Liquid Smoke: What Is It and Did You Know You've Probably Been Eating It?

Liquid smoke is made from condensing the smoke from burning wood. It is sold bottled and used sparingly as a flavoring in place of real wood smoke.

www.thespruceeats.com

CD

 

[Steve Kroll]

Mushrooms, smoked paprika, and fire roasted tomatoes or peppers are good additions. I've also used a sausage substitute called "pumfu" which works especially well in pasta dishes.

Note that last ingredient will also sometimes cause me to bust out the old Carl Douglas song "Everybody was 'pumfu' fighting..." Yahhh!

 

[larry_stewart]

In addition to everything mentioned above, in one recipe I used lapsang soughing tea ( which is made from smoked tea leaves). I don't think it adds any more benefit than the liquid smoke or smoked paprika ( which are likely easier to find), but it works. A dark roux adds a nice undertone to a stew and helps thicken it a bit.

 

[jennyema]

Well, you can always use Liquid Smoke.

But if you have a charcoal grill, parcook ingredients on it. More complicated, for sure. But more flavorful, too.

 

[Jade Emperor]

Mushrooms add umami, and they are great cooked on a charcoal grill. They are also somewhat meaty in texture.

We have a product here called Liquid Smoke that will add a smokey flavor to stews. Not my first choice as a Texan, but a lot of people like using it.

Liquid Smoke: What Is It and Did You Know You've Probably Been Eating It?

Liquid smoke is made from condensing the smoke from burning wood. It is sold bottled and used sparingly as a flavoring in place of real wood smoke.

www.thespruceeats.com

CD

Liquid Smoke is a good product. It’s quite expensive over here. Some good Spanish smoky paprika is a great choice (and I always have it on hand because it’s so good)

 

[caseydog]

Liquid Smoke is a good product. It’s quite expensive over here. Some good Spanish smoky paprika is a great choice (and I always have it on hand because it’s so good)

I have a bottle of Liquid Smoke in my pantry. I've only used it one time. It works, but it just seems like something you'd find in processed frozen food in the grocery store.

I'm tempted to buy a Breville smoke gun for adding some smokey flavor to foods that take on smoke easily. I've hear all kinds of good things about them. Plus, it's small, so it won't take up a lot of space.

the Smoking Gun® | Breville (US)

Effortlessly smoke food at home.

www.breville.com

CD

 

[dragnlaw]

I saw one of those guns being used on Iron Chef (?? I think??). I thought it was really neat! but sort of wondered how it would really work from kitchen to table. As in just how long it (scent/flavour) lasts.

For cheeses and other things you'd rather cold smoke than heat smoke I'm guessing it's great - but just how much would you use it? Casey, you already use your grill, griddle and smoker.
I think, if having to make a choice, I'd get a sous vide first.

Edit: But thinking of the original question, Yes! a smoker would be great for replicating sausage smoked flavours. You never have to use the meats for that flavouring. Only thing you subsequently buy are a few wood chips, and even there the amounts of chips used is extremely small. Win-win!

 

[caseydog]

I saw one of those guns being used on Iron Chef (?? I think??). I thought it was really neat! but sort of wondered how it would really work from kitchen to table. As in just how long it (scent/flavour) lasts.

For cheeses and other things you'd rather cold smoke than heat smoke I'm guessing it's great - but just how much would you use it? Casey, you already use your grill, griddle and smoker.
I think, if having to make a choice, I'd get a sous vide first.

I think I'd use it often enough to justify it. It is good for adding a touch of smokey flavor to a single dish, and takes minutes to set up... and clean up. Good when you are cooking for one.

I already have a good sous vide setup.

CD

 

[dragnlaw]

Ahhhh, just waiting on my invite. Mail must be delayed.

 

[SGM Chef]

I am a big fan of Marmite/Vegemite replacing at least part of the "Salt" in any Vegan or Vegetarian recipe. Either brand provide a malty umami flavor and B-Vitamins as well as other flavors. I think of it as Vegan soup base and preferable to table salt, Kosher Salt, etc...

As others have stated adding Charred onions, peppers, can give the smoke dimension as well as the liquid shortcut.

 

[caseydog]

I am a big fan of Marmite/Vegemite replacing at least part of the "Salt" in any Vegan or Vegetarian recipe. Either brand provide a malty umami flavor and B-Vitamins as well as other flavors. I think of it as Vegan soup base and preferable to table salt, Kosher Salt, etc...

As others have stated adding Charred onions, peppers, can give the smoke dimension as well as the liquid shortcut.

A jar of Marmite went from Kroger, to my kitchen, and to the trash can all in one day.

BTW, I hope nothing bad happened to Odio...

CD

 

[taxlady]

I am a big fan of Marmite/Vegemite replacing at least part of the "Salt" in any Vegan or Vegetarian recipe. Either brand provide a malty umami flavor and B-Vitamins as well as other flavors. I think of it as Vegan soup base and preferable to table salt, Kosher Salt, etc...

As others have stated adding Charred onions, peppers, can give the smoke dimension as well as the liquid shortcut.

I just need to find some Marmite or Vegemite. I would love to use it as an ingredient. I have tasted one of them once. It was at a World Science Fiction Convention, at one of the parties being hosted by cities bidding to host a future WSFC. All I remember was that it was unusual and I liked it. I don't remember which city was hosting that party or if it was Marmite or Vegemite.

 

[dragnlaw]

I think both Walmart and IGA carry Marmite.

 

[caseydog]

I think both Walmart and IGA carry Marmite.

Walmart does, and Kroger. You can also order it from Amazon.

CD

 

[taxlady]

I think both Walmart and IGA carry Marmite.

When I search Wallmart for Marmite, I just get results for the type of marmite that is a cooking vessel. I believe the bottle it comes in is meant to be a marmite, a cauldron-like pot. When I searched Wallmart for Vegemite, this is what I get.



When I searched IGA for Marmite I got this

 

[taxlady]

Walmart does, and Kroger. You can also order it from Amazon.

CD

When you bought Marmite, do you remember how much it cost? The prices at Amazon.ca for Marmite seem quite high.

 

[caseydog]

When you bought Marmite, do you remember how much it cost? The prices at Amazon.ca for Marmite seem quite high.

I don't remember what I paid for it. I bought it at Kroger.

CD

 

[Jade Emperor]

For me, the thing about both Vegemite and Marmite when used in cooking is that if you are familiar with the taste alone, it’s inescapable in the food. It doesn’t blend well with others - I can always taste it in a dish.

 

[taxlady]

For me, the thing about both Vegemite and Marmite when used in cooking is that if you are familiar with the taste alone, it’s inescapable in the food. It doesn’t blend well with others - I can always taste it in a dish.

Do you like or dislike them?