After having been an omnivore for over 35 years, it´s taken a while to get used to the array of (previously unknown) vegan ingredients out there. It appears vegan cuisine is much more mainstream in, for instance, the United States than in the Netherlands, where I live. It took a bit of research to find the Dutch equivalent for even the most common products used in my American vegan cookbooks.
The aim of this page is to help out with the (Dutch) translation of commonly used vegan ingredients.
ENG: Vital Wheat Gluten
NL: Glutenmeel/Tarwegluten
Powder often used in bread, but also great to make your own ´mock meat´ such as seitan (there are plenty of how-to videos available on YouTube). Hard to find in regular supermarkets, your best bet are shops that sell breadmaking supplies.
ENG: Nutritional yeast (a.k.a. ´nooch´)
NL: Edelgist
Inactive yeast sold in powdered form or flakes. The cheesy flavour makes a good substitute for regular cheese. Available at health food stores.
ENG: Kala Namak (black salt)
NL: Zwart zout
Indian salt with a high sulfur content, giving dishes an ´eggy´-taste. Somewhat hard to find, available at some ethnic stores or online at Salsamentum.
ENG: TVP (Texturized Vegetable Protein) or TSP (Texturized Soy Protein)
NL: Sojabrokken
TVP or TSP is cheap meat substitute. It is a defatted soy flour product, which is a by-product of extracting soybean oil. Available a health food stores and Asian stores.
ENG: Liquid smoke
NL: vloeibare rooksmaak
Liquid smoke is used to add a smokey flavour to dishes or mock meats such as seitan sausages. Also quite hard to find, but available at American or British expat shops.
More to come soon...
Sources:
Vegetus
No comments:
Post a Comment