Never tried pot before? Here’s how it can transform your kitchen
The pot – thick, dark and sticky propagation – is a basic food in many British households. In 2022, an investigation revealed that almost half of the British love the pot for its incredibly salty flavor rich in Umami. While most people appreciate it on toast, just a small drop of this powerful propagation contains a punch umami, making it a secret weapon to improve a wide range of dishes. Heavy stews with cheesy toasties via the creamy stroGanoff, discover how to kiss the pot in your kitchen below.
Jump
What is Marmite?
MARMITE – which is made from concentrated yeast extract, a sub -production of the brewing of beer – was introduced for the first time in the early 1900s by the Marmite Food Company in Staffordshire, in the United Kingdom. More than a century later, it is still made of concentrated yeast, giving it its dark signature color, an intensely salty taste and a thick and sticky texture. Although Marmite remains a British favorite, he has also gained popularity worldwide, from the United States to Australia – where a similar propagation, Vegemite, is widely appreciated.
Pot
What is the pot for in the kitchen?
The pot is famous that divides – some love it, many hate it, and few remain indifferent to its daring taste and its distinct aroma. But even for those who find the pot that masters itself, it can be a practical kitchen ingredient. Just a small spoon restless in soups, stews, sauces or even pasta sauces adds a deep and rich Umami flavor which improves the overall dish without making it taste massively with pot.
Vegan recipes with pot
Continue to read to discover some of our favorite ways to cook with pot.
My vegetable kitchen
1 Easy poteh of pot
According to the developer of the recipes, Jim Mee Sha of my vegetable cuisine, “this Tempeh of Marmite cooked is an excellent starting point for those of you who are new in pot.” She adds that there is only one “index” of potty of pot, that “you can barely taste”. What you can taste, however, is the depth of the Umami that the pot brings to the recipe. Other ingredients such as soy sauce, garlic powder, onion powder, maple syrup and optional shaoxing wine help make this templeh cooked a mixture of robust flavors.
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2 Portobello beef (less) stew
This vegetable portello stew offers deep and fleshy wealth without beef. Mushrooms, potatoes and vegetables will simmer in a broth of red wine, but it is pot that adds an intense Umami depth. Just a teaspoon where two improves the salty and generous flavor, making it a comforting dish and full of flavor. “This vegan beef stew was super comfortable and delicious, and it comes from someone who did not even like beef stew in his omnivorous days,” writes the Alissa Saenz recipe developer.
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Vegetable punks
3 Roasted potatoes of pot and broccoli with garlic and rosemary
In this delicious recipe for accompaniment dishes for vegan punks, the marmites transform classic roasted potatoes and broccoli into a rich dish of accompaniment. Hot caramelized oil the pot, creating a deep tasty flavor that covers the crisp potatoes and the tender broccoli. “The potatoes roasted in pot and broccoli florets are the perfect accompaniment dish for everyone,” says Jess and Dan of vegan punks. “You don’t need animal fat to get delicious crispy pottings.”
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Madeleine Olivia
4 Pot, lawyer and mushroom toastia
Toastie lovers, you must try this unique combination of ingredients. The salted umami of pot improves earthy mushrooms and fresh ingredients, which makes a satisfactory lunch. “The combination of avocado and tomatoes with pot and mushrooms makes this toastia a little different, but full of combinations of unexpected and tasty flavors,” writes the developer of recipes Madeleine Olivia. “The combination of salty, fatty and juicy is really the key to a successful sandwich.”
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Potato
5Mushroom StroGanoff
The addition of pots in this comforting and red -based StroGanoff improves the dish with a rich and umami flavor, completing the terrible mushrooms and the mustard. “The addition of pot can be controversial,” writes the recipe developer Brian Jones. “But it is an amplifier of flavor rather than a flavor that dominates. I don’t like things spread over toast, but adds it to something like vegetarian sauce (…) and it’s pure magic. »»
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Charlotte is an editor and writer VEGNEWS based in the south of Southsea on the southern coast of England.
