Yeast Extract (Marmite)

Yeast extract (commercially known as Marmite) is a natural ingredient consisting of an array of vitamins, minerals amino acids, and carbohydrates. Yeast extract is abundant in high-quality proteins and contains B12.

It does not contain any animal ingredients, yet the taste resembles that of a meat bouillon, the reason for this is that many of the same tasting amino acids are present in both yeast extract and meat bouillons.

It is popular when spread on toast as a breakfast, snack or as a lunch sandwich filler but can also be used in sauces, stock bases or stews to give added depth of flavour and an umami taste.

Top Tips

Yeast extract is available in most supermarkets and can be used both as a spread or condiment to season food.

Yeast Flakes

Yeast flakes are a dairy free food with a cheesy, nutty taste. Produced mostly from inactive yeast, they are a perfect seasoning to sprinkle on stews, soups, casseroles, salads and breakfast cereals to enhance the flavour.

Yellow Bell Pepper

Also known as a bell pepper, sweet pepper or capsicum, they are native to Mexico, Central and South America but are now cultivated across the world including Asia and Europe. Bell peppers are 94% water and a rich source of vitamin C. Bell peppers contain no capsaicin which is the active hot component in chili peppers.

Top Tips

Similar to green, orange and red pepper and often sold in multi-packs along side red, green and yellow peppers. A great pepper to stuff with couscous, lentils or rice as they hold their shape well after cooking.

Yellow Miso Paste

Often made from soybeans that have been fermented with barley and occasionally rice, this miso has a mild, earthy flavour. Yellow to light brown in colour, it’s slightly stronger than white miso, but not as strong as red.

Yellow Mustard

Yellow mustard can also be known as American mustard, is milder than Dijon mustard, but still including a clean and sharp flavour. Yellow mustard takes its beautiful bright yellow colour from its finely ground mustard seeds as well as the inclusion of turmeric.

Top Tips

Use mustard to give white sauces a kick or add it when making homemade vegan cheese to give it an acidic twang.

Yellow Onion

The white onion comes in a range of sizes going from golf ball to softball, with light yellow flesh and golden, papery skin and is sometimes know as a brown onion. Tasting rather strong when raw then very sweet when cooked. Yellow onions are available all year, in the summer and early autumn, they taste sweeter, as they haven’t been in storage as long, where as they are sharper through the winter months.

Top Tips

Onions are so versatile when used in savoury dishes. Add them to dishes to give them flavour especially soups, stews, roasted vegetables, salads or caramalise them with sugar and use as a dressing or dip.

Yellow Pepper

Also known as a bell pepper, sweet pepper or capsicum, they are native to Mexico, Central and South America but are now cultivated across the world including Asia and Europe. Bell peppers are 94% water and a rich source of vitamin C. Bell peppers contain no capsaicin which is the active hot component in chili peppers.

Top Tips

Similar to green, orange and red pepper and often sold in multi-packs along side red, green and yellow peppers. A great pepper to stuff with couscous, lentils or rice as they hold their shape well after cooking.

Yellow Split Peas

Yellow split peas are round when harvested, with an outer skin. The peas are dried which dulls the colour, the outer skin of the pea is removed, then split in half by hand or by machine at the natural split in the seed’s.

Top Tips

Use yellow split peas to make a tasty dahl with or add to soups, stews and curries to give them a thicker and creamier texture.

Young Green Jackfruit

Young green jackfruit makes the ideal meat substitute. At this stage it hasn’t developed it’s sweet fruity taste, and is still savoury. It is found tinned in salted water in UK supermarkets.

Top Tips

Can be used to imitate ‘pulled pork’ by adding a barbeque sauce.

Yuba

yubaYuba is a food product made from soybeans. During the boiling of soya milk, in an open shallow pan, a film or skin forms on the liquid surface. This film is collected and dried into yellowish sheets known as yuba.

It is also known as tofu skin, bean curd skin, bean curd sheet, or bean curd robes.

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