Umami-omega sprinkle
So called because of the fantastically deep and complex flavour, and all the healthy fat from the seeds. Also known as “vegan parm”. We reach for this flavour hack again and again, and once you’ve rustled up a batch you will too. It is absolute flavour dynamite on almost any pasta dish, as well as many a salad or veggie tray roast. It’s deeply nutty, salty, garlicky and umami.
“Umami-omega sprinkle” contains satiating healthy fats and just a couple of spoonfuls help vegetarian or vegan dishes, particularly those on the simpler side, feel deeply nourishing and satisfying both in terms of the flavour and eating experience they offer, and their nutritional profile.
It will keep in a Tupperware or Kilner jar for up to two months in the fridge; having this flavour hack on standby is a massive win for speedy, vegcentric weeknight suppers.
Prep time: 12-18 minutes
Cook time: 0 minutes
This recipe makes 1 medium/large jar
Ingredients:
200 g (1 ⅓ cups) sunflower seeds
100 g (1 cup) flaked almonds
50 g (⅓ cup) shelled hemp seeds
2 cloves garlic, minced
1 lemon, juice only
60 g nutritional yeast
10 g sea salt
Method:
Preheat the oven to 160 and toast the sunflower seeds and flaked almonds for 12-18 minutes, until lightly golden and smelling toasty. The darker the colour the more flavoursome your Umami-omega sprinkle will be. Allow to cool.
Tip all the ingredients together into a food processor and blitz until finely ‘nibby’.
Transfer to a clean glass jar of tupperware and store in the fridge where it will last for up to two months.