Many people have a pre-existing notion that plant-based foods lack flavour and are more mild- and simple-tasting. We all have our individual preferences, but just as meat without salt or seasoning tastes bland, so do plants.
Plant-based meals can taste just as delicious as non-plant-based options with the perfect combination of ingredients. By experimenting with seasoning, creating different textures, adding umami, mixing flavour profiles, and customizing your plate, you can transform everyday ingredients into dishes that are flavourful with every bite.
Learn 5 simple ways to boost flavour in plant-based dining hall meals in this article, created in collaboration with Chef Darren, Executive Sous Chef of UBC’s residence dining halls. One of the things he loves about residence dining is to expose and educate students about healthy eating, sharing the benefits of nutritious options and how they can also be incredibly tasty.
1. Spice It Up!
Adding seasonings and sauces can deepen flavour in your meals to fit your taste. Here are some options available at each of the 3 dining halls:
- Sauces: In-house made salsas (salsa roja and pico de gallo), guacamole, chili oil, ketchup, mustard, variety of hot sauces gluten-free soy sauce
- Dried spices: Papa J's Greek lemon seasoning, Grandpa J's OG seasoning, togarashi, sesame seeds, chili flakes
- Sauces: In-house made salsas (salsa roja and verde), chili oil, ketchup, mustard, variety of hot sauces gluten-free soy sauce
- Dried spices: Papa J's Greek lemon seasoning, Grandpa J's OG seasoning, togarashi, sesame seeds, chili flakes
- Sauces: In-house made salsas (salsa roja and verde), chili oil, ketchup, mustard, variety of hot sauces gluten-free soy sauce,
- Dried spices: Cinnamon, oldbay, sesame seeds, curry powder, togarashi, cayenne, salt, pepper
2. Layer Textures
Exploring different textures is a great way to make plant-based foods more enjoyable and balanced. Cooking methods can significantly change how food tastes and feels.
Consider the difference between soft, steamed Brussels sprouts and a crispy, oven-roasted version. Grains provide a chewy or firm bite, while toppings like hemp hearts, pumpkin seeds, cheese, or nuts add crunch and extra protein. Combining soft and crispy elements on your plate introduces a fun variety of textures.
3. Add Umami
Adding umami can make meals richer and full of flavour. Ingredients like mushrooms, miso, and kimchi bring a savory depth that makes dishes feel more hearty. You can find all of these options at the hot side bars, salad bars and in dishes at the stations. Try it for yourself by sampling a portion of these umami foods into your meals.
4. Play with Flavour Combos
The five basic tastes: sweet, salty, sour, bitter, and umami each bring something unique to the table. When combined, they can balance one another out. Soy sauce can be added to a teriyaki glaze for a salty and sweet pairing. A squeeze of lemon juice can add a freshness to roasted vegetables.
5. Customize
Don’t be afraid to mix and match items from different stations to create a plate that fits your taste palate! For example, you could grab tofu from a station and combine it with grains and veggies from another station, or swap out plain rice for quinoa to change up the texture and flavour. With a little creativity, it’s easy to build your own delicious combinations that are not found at the stations.
Check out these 25 must-try plant-based foods at the dining halls to add flavour, variety, nutrition, and more to your plate!
Takeaway
A small change from your everyday palate can create flavourful plant-based dishes to your liking. Seasonings/sauces, creating chew or crunch for fun textures, deepening flavours with umami toppings, combining taste profiles, and swapping/selecting food items are many ways to enhance the flavours of your meal. Try these options for yourself!
Join the Eat More Plants Challenge by submitting a photo of your plant-rich meal at the dining halls for a chance to win over $1000 in prizes!
