From vegoutmag.com
By Avery White
Tofu twice-frozen, coffee in chili, and citrus snow—vegan flavour lives at the edge of weird
We all get into culinary ruts—especially when we’re cooking plant-based meals day after day.
I’ve been there, staring down another block of tofu or a pile of lentils and thinking, How do I make this exciting without a mile-long ingredient list?
Over the years—between trail runs, farmers’-market shifts, and a whole lot of kitchen tinkering—I’ve collected some delightfully odd tricks that dial flavour up to eleven without relying on animal products.
Below are eight of my favourites. Try one the next time your dinner feels a little too predictable.
1. Freeze your tofu—twice
The first time I tossed a rock-hard block of tofu into the freezer, I did it out of sheer laziness.
The second time, it was on purpose—because I’d tasted the difference.
Freezing and thawing tofu (doing it twice amplifies the effect) reorganizes the water pockets inside, leaving behind a sponge that soaks up marinades like nobody’s business.
As vegan chef Isa Chandra Moskowitz puts it, “It’s chewier, almost like [freezing] gives it a gristle.” Grab a zip-top bag, tuck the tofu in the freezer tonight, and thank yourself tomorrow when barbecue sauce permeates every bite.
2. Slip miso into your sweets
A spoonful of white miso in brownies, blondies, or even caramel sauce sounds downright wrong—until you taste the results.
The fermented paste’s salty-sweet umami acts like an equalizer knob, rounding out sugar’s sharp edges and making chocolate taste deeper.
Baker Mina Park says it best: “Anything earthy or caramelized works beautifully with miso.”
Start small—a teaspoon in a batch of cookie dough—then chase that sweet-savoury rabbit hole as far as your curiosity takes you.
3. Whip aquafaba for instant lift
That murky liquid you’ve been rinsing down the sink after draining chickpeas? It’s culinary gold.
Known as aquafaba, it whips into a stable foam that folds effortlessly into pancakes, waffles, and even foamy cocktails.
Food scientist Nik Sharma breaks down why: “Aquafaba is rich with substances that enhance water’s foaming abilities… albumins, globulins, and saponins work together to form a stable foam.”
I use three tablespoons of well-chilled aquafaba for every egg white a recipe calls for, and the fluff factor never disappoints.
4. Let kombu babysit your beans
Ever simmer a pot of black beans only to find the flavour flat? Slide a stamp-sized piece of dried kombu (kelp) into the pot at the start.
The sea vegetable quietly releases glutamates—the same savoury molecules that make soy sauce addictive.
Bonus: kombu’s enzymes help break down raffinose sugars, so your beans become kinder on digestion.
5. Boost dressings with pickle brine
The next time you polish off a jar of dill pickles or sauerkraut, don’t toss the brine.
That tangy, herb-infused liquid stands in for vinegar and salt in creamy dressings or vegan “egg” salad.
I splash two tablespoons into cashew-based ranch and watch the flavours come alive. It’s zero-waste and high reward.
6. Toast your nooch
Nutritional yeast (affectionately “nooch”) already tastes a bit like parmesan, but a minute in a dry skillet transforms it.
The flakes darken, tiny oils caramelize, and a deep umami aroma wafts up.
Let the nooch cool, then blitz with toasted almonds and garlic powder for an instant vegan “parm” that refuses to be background noise.
7. Add coffee to savoury pots
A half-teaspoon of instant espresso (or a glug of strong brew) in lentil chili or mushroom gravy doesn’t make the dish taste like a latte—it deepens colour and doubles down on earthy notes.
I learned this while working late-night finance shifts: black coffee went into everything I reheated, and somehow it always tasted better.
8. Grate frozen citrus over everything
Keep whole lemons and limes in the freezer, then micro-plane them—peel, pith, and all—straight onto salads, soups, or fruit.
The frost firms the fruit just enough to yield fine, perfumed snow that melts on warm dishes, releasing oils and bright acidity at the exact moment you dig in.
Final thoughts
Odd? Absolutely. But each of these hacks proves that flavour often lives just beyond the edges of what feels “normal.”
Pick one that piques your curiosity and give it a whirl this week.
If it flops, you’ve lost a few pantry staples; if it sings, you’ll have a new party trick—and a reminder that creativity loves a vegan kitchen.
Happy experimenting, and let me know which oddball tweak earns a permanent spot in your rotation.
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