Wholemeal Flour

Wholemeal flour is made by using all of the wheat grain. Sometimes during the process of grinding the grain, the wheat-germ is separated and returned to the flour at the end. Wholemeal flour is often mixed with white flour in recipes to provide a lighter mixture.

Use as a more robust version of plain white flour. Use to make bread, banana bread or cake.

Wholemeal Self-Raising Flour

Wholemeal flour is made from the whole of the wheat grain, and is often heavier than white flour. It is commonly used with white flour in recipes. Self raising flour allows the mixture to bake without added raising agents.

Same as wholemeal flour, just with added raising agents. Use as a more robust version of plain white flour. Use to make bread, banana bread or cake.

Wide, Flat Rice Noodles

This variety of noodles is traditional to Thailand. They are best prepared by being soaked in warm water for about an hour.

Use as you would regular noodles; in stir fry’s, Thai curries, soups or in spring rolls.

Wild Mushrooms

Mushrooms foraged from the ground during the Summer to late Autumn. Common varieties include penny buns, chanterelles and field mushrooms. Care must be taken when foraging for wild mushrooms to avoid toxic varieties.

Wine Vinegar

Wine vinegar is made from fermented wine and is less acidic than normal vinegar. Wine vinegar is made from red or white wine. It is used for pickling, marinating and for making sauces. The longer that the wine vinegar matures for, the better the quality of it.

Use in the same way you would white and red wine vinegar; in sauces, dressings and vinaigrette’s.

Wing Yip Light Soy Sauce

https://www.wingyipstore.co.uk/

This type of soy sauce is made for and sold in Wing Yip stores. It is lighter in colour than some other types of soy sauce. Available to order online or buy in their shops.

Wing Yip Sesame Oil

https://www.wingyipstore.co.uk/

Made from sesame seeds, this is 100% pure sesame oil. Available to order online or purchase from their shops.

Wing Yip Szechuan Sauce

https://www.wingyipstore.co.uk/

This is a spicy sauce that is used to add flavour to dishes. Available to order from the Wing Yip online store or from their shops.

Xanthan Gum

This sugar like compound is made by mixing aged (fermented) sugars with bacteria found in cabbage. It is used extensively to thicken liquids, make light foams, strengthen vinaigrette’s, and is a great ingredient to use to turn thin liquids into rich sauces. Xanthan has a very neutral flavour, so it mixes well with foods without masking their flavour.

Xanthan gum is an effective thickening agent and stabilizer to prevent ingredients from separating.

Xylitol Sugar Alternative

Xylitol Sugar Alternative is a naturally occurring alcohol found in most plant material including fruit and vegetables. Xylitol is widely used as a sugar substitute commonly found in sugar free chewing gums, mints, and other sweets.

Use xylitol as a replacement for sugar but check the packet instructions so you know the conversions.

Yeast Extract

Yeast extract is a natural ingredient consisting of an array of vitamins, minerals amino acids, and carbohydrates. Yeast extract is abundant in high quality proteins. Yeast extract 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.

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.

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.

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.

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.

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.

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.

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

Za’atar

Often mixed with olive oil and spread on bread, za’atar is made using a mixture of sumac, sesame seeds and herbs from the Middle East and Mediterranean. Also used to season vegetables, the taste of za’atar can be tangy, herbal, nutty, or toasty.

Sprinkle za’atar over flatbreads, stir into dips or use sprinkled over salads, or to roast vegetables with.

Zucchini

Zucchini comes from the Italian word which means tiny squash or undeveloped marrow. Often mistaken with the English courgette, they both come from the same plant but the Zucchini is actually the American version of the British marrow, with different terms used depending on the dominate language of the specific country. A zucchini is a squash vegetable and is normally harvested immature at 15 to 25 cm (6 to 10 in).

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