White Whole-Wheat Flour

White whole wheat flour is created from hard white spring or winter wheat, which has the exact same nutritional value of whole wheat flour, but because of the variety used, it is whiter in colour and milder in flavour.

You can use white whole-wheat flour, not just for cake making and bread, but also as a thickener for sauces. For example: mix with a little water and add to stews to thicken them.

White Wine

Not all wines are vegan or even vegetarian friendly this is because of a process called ‘fining’. Fining agents are used almost like a magnet they attract molecules in the wine to keep it clear and to stop it from clouding. Typically the most commonly fining agents in non vegan wines have been were casein (a milk protein), albumin (egg whites), gelatin (animal protein) and isinglass (fish bladder protein). Today wine makers have taken a new direction and are now starting to use animal friendly products like clay based fining agents such as bentonite, and activated charcoal all giving the same result as fining agents. White wine is composed from “white” grapes, which are green or yellow in colour, such as Chardonnay, Sauvignon, and Riesling. White wine is tangy and aromatic often dry in taste.

White Wine Vinegar

White wine vinegar is made from fermented white wine and made with other sugars to make a less acidic form of vinegar.

Use in the same way you would red wine vinegar; in sauces, dressings and vinaigrette’s. You can also add it to chutneys to give them an acidic kick.

White Yam

Yams are a tuber vegetable originating from Africa and Asia. At present yams can be easily found in the Caribbean and Latin America as well. There are over 600 varieties of yams most are found in Africa. A white yam has a white coloured flesh with a brown rough skin that soften when heated.

Whole Buckwheat Groats

These soft white seeds have a mild, grassy flavour, which can be intensified by toasting. Despite the name, buckwheat is not a form of wheat, and does not naturally contain gluten. This gluten free grain is a great addition to soups, salads and even in sweet dishes such as crepes and granola.

Buckwheat and buckwheat groats are a great alternative to rice, pasta, couscous, etc.

Whole Wheat Flour

Whole wheat flour is made from the endosperm, bran and germ of the wheat grain this gives the flour a slightly darker colour it also makes it more nutritious.

Whole Wheat Lasagna Noodles

Whole wheat lasagna noodles (otherwise known as lasagna sheets) are excellent for creating a quick lasagna that tastes like it took hours to make. Whole wheat lasagna noodles have the texture and flavour and goodness of whole wheat.

Use lasagna sheets or noodles to make lasagna with.

Whole Wheat Tortillas

Whole wheat tortilla originally were a staple food in New World cultures, a whole wheat tortilla is created from whole wheat flour and is a form of thin, unleavened flatbread, made from finely ground maize. They are similar to whole grain tortillas.

Use whole wheat tortilla’s as a sandwich substitute for lunch or a snack. Use as a lighter version to a pizza base. Typically used in Mexican dishes.

Whole-Grain Tortillas

Whole grain tortilla originally was a staple food in New World cultures, a whole wheat tortilla can be created from, spelt flour or whole wheat flour and is a form of thin, unleavened flatbread, made from finely ground maize. Whole grain tortillas have a nutty taste and are slightly sweet with a thick and chewy texture.

Use whole grain tortilla’s as a sandwich substitute for lunch or a snack. Use as a lighter version to a pizza base. Typically used in Mexican dishes.

Wholegrain Mustard

Wholegrain mustard has the seeds from the mustard plant included in the mustard. Yellow mustard seeds, also referred to as white, are mild in flavour. Black mustard seeds are hotter and more pungent in flavour.

Wholegrain mustard, like any mustard is a great ingredient to use when making vegan cheese due to its sharp and acidic flavour. It adds a great depth to stews and sauces. You can also add it to vegan mayonnaise to create a dip for roast potatoes or chips.

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 Garlic

Wild garlic (or Allium ursinum), is a bulbous perennial flowering plant in the lily family Amaryllidaceae. It is a wild relative of onion, native to Europe and Asia, where it grows in moist woodland.

The leaves of wild garlic can be used as salad, herb, boiled as a vegetable, in soup, or as an ingredient to make a wild garlic pesto instead of basil leaves. The stems are preserved by salting and eaten as a salad in Russia.  The bulbs and flowers are also edible.


Wild Garlic Pesto

Wild garlic pesto is made from blending up the leaves of wild garlic along with some olive oil, lemon juice, salt, pepper, nutritional yeast and some hazelnuts, pine nuts or any other nuts of choice.

The finished pesto is delicious when stirred through pasta, swirled into soups and stews or served as a condiment to baked potatoes.  Try using it as a salad dressing or popping a few dabs into your favourite sandwich. It will keep for at least a week in the fridge.

Wild garlic can be foraged in moist woodland.

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


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


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

Wing Yip Szechuan Sauce


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.

Writing Icing

Writing icing comes in a range of colours, usually in a squeezable tube, and is used to decorate cakes with.

The soft nature of writing icing means it is ideal to write words on cakes etc.

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 (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.

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.

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