Special Vegan Cooking Ingredients You MUST Try Out

Vegan cooking uses many of the same ingredients we're all familiar with, from herbs and spices to vinegar and oil. However, there are ingredients that you may not have used (or even heard of), such as liquid smoke. They aren't vital ingredients, by any means, but they are excellent to have if you intend on experimenting with your vegan cooking. 

For many, veganism has flourished a love for cooking. There is so much to learn and discover. It's like learning to cook all over again. Cooking with solely vegan ingredients forces you to be creative and resourceful. And once you realise how simple it can be, you will love it too. 

The following ingredients are guaranteed to level up your vegan cooking game!

Agar-agar is sometimes just known as agar. It's a vegan substitute for gelatin that's derived from seaweed. You can use it in a recipe that requires gelatin as a thickening agent, such as custard or jelly. 

Kala Namak is sometimes known as Himalayan black salt and Indian black salt. It's a fascinating type of salt that can give vegan foods an egg-like flavour without using animal products.

Nutritional yeast comes in the form of golden flakes. It's a deactivated yeast that can give vegan foods a cheesy, nutty flavour. Vegans often use it to sprinkle on top of soup, pasta, or replicate cheesy dishes like Macaroni and Cheese. Nutritional yeast is also fortified with B vitamins.

Aquafaba is the clear, viscous liquid that you find in a can of chickpeas. While many individuals will pour this leftover liquid down the drain, some vegans will make good use of it in their cooking! Aquafaba is flavourless, which is another reason why it's such a perfect egg substitute. You can make all sorts of recipes using aquafaba as a replacement for eggs, such as meringue and vegan mayo.

Liquid smoke is made by condensing smoke from burning wood. It's an easy way to add (you guessed it) smokiness to a dish–this works well for vegan cooking as you can use it when making foods taste meatier. It's highly concentrated, and so a little goes a long way. 

Tofu is made from soybeans and is an excellent source of protein and calcium for vegans. In addition, you can use it to make all sorts of delicious foods, such as bacon, halloumi cheese, scrambled egg, and in baking recipes. 

Tempeh is also made from soybeans. However, it differs from tofu as it's not made from condensed soy milk but fermented soybeans instead. Although still considered a neutral flavour, it's slightly nutty and earthy tasting. Nutrition-wise, it's is a great source of protein, fibre and probiotics. And similarly to tofu, you can use tempeh to make bacon substitutes and other meaty dishes as the texture is firm. 

Jackfruit grows in Asia, Africa and South America and is the largest tree fruit in the world! When fresh and uncooked, it has a sweet and tropical flavour. However, it can be a perfect substitute for meat dishes like pulled pork when cooked with savoury spices. Surprisingly, you can find canned jackfruit in most supermarkets as many more people now use it in plant-based dishes. 

Seitan is also called wheat gluten. It's made by washing the starch from flour to leave you with gluten. It has been used as a meat substitute for centuries, although it's only recently become popular in the Western world. Nutrition-wise, it's high in protein and iron, making it a good addition to any vegan diet (in moderation, of course). You can make seitan from scratch, or you can purchase seitan-based products in the store, e.g. Upton's Naturals Bacon Seitan. 

Chickpea flour is a great gluten-free substitute for plain flour that's commonly used in Asian cuisines, such as India and Pakistan. It makes the perfect binder for baking because of its density, and you can also use it to create delicious vegan omelettes.