5 Flavor Boosters Every Vegetarian Kitchen Needs

When you cook without meat, a few key ingredients can do a lot of the heavy lifting for flavor. These five are inexpensive, keep well, and make almost everything taste better.

1. Acid: lemon, lime and vinegar

A squeeze of citrus or a splash of vinegar at the end of cooking brightens soups, beans, roasted vegetables and grain bowls. If a dish tastes flat, acid is usually the answer.

2. Umami: soy sauce, tamari or miso

These add a deep, savory quality that plant-based dishes sometimes lack. A spoonful goes a long way in stir-fries, marinades and dressings, like in our Crispy Sesame Tofu Stir-Fry.

3. Smoked paprika and warm spices

Smoked paprika, cumin, coriander and turmeric bring warmth and depth. Toasting spices briefly in a little oil before adding other ingredients releases even more flavor. Turmeric is the golden note in our Golden Turmeric Avocado Toast.

4. Fresh herbs

Basil, cilantro, parsley and mint add freshness and color. Stir them in at the end, as with the basil on our Margherita Flatbread.

5. Toasted nuts and seeds

Sesame seeds, sunflower seeds or chopped nuts add crunch and richness. Toast them in a dry pan for a minute or two until fragrant, and keep an eye on them because they burn quickly.

Keep these five on hand, and you can turn simple ingredients into meals that taste like you spent much longer on them.

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