this post was submitted on 19 Mar 2024
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Mine probably isn't that secret these days, but almost every sauce I add nutritional yeast to. Curry, chilli, bolognese, it just makes them all better.

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[โ€“] qevlarr@lemmy.world 2 points 8 months ago (3 children)

Here's an opposite example: When making lasagna, leave out the bechamel sauce. No more soggy mess

[โ€“] MilitantVegan@lemmy.world 2 points 8 months ago* (last edited 8 months ago)

Beans (usually black beans, but I've been looking more into other varieties lately), lentils, peas, soy curls, tofu, tempeh, tvp, rice, oat groats, barley, quinoa, bulgur, amaranth, other grains I can't remember at the moment, and seitan: wherever most people would use mutilated body parts.

[โ€“] BarrelAgedBoredom@lemm.ee 2 points 8 months ago

I put a pinch of freshly roasted and ground cumin in my guac. Gives it a little oomph

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