Simple ways to build flavour, texture, and contrast using only plant-based ingredients
For many of us, meat and dairy formed the heart of our cooking. So when we switch to plant-based, it’s little wonder we might feel something is missing: something that once gave a meal its depth and structure. But the real flavour usually comes from elsewhere – layers, contrasts, acidity from citrus or vinegar, the lift of fresh herbs. Unlock these simple secrets, and you’ll find you won’t miss animal products at all.
Start with an anchor
Every truly satisfying dish needs a heart, an ingredient around which all other elements can harmonise.
- Tofu:
This versatile gem is often misunderstood, but when pressed to drain off water, and pan-fried, it develops a beautiful crisp exterior and a tender, yielding interior. It’s a dream in stir-fries, noodle bowls, and curries. For an extra flavour punch, marinate it generously in soya sauce, lime, and garlic before cooking, or coat it in cornflour for an irresistible crunch. We have lots of great tofu recipes to explore here. - Tempeh:
With its firm, nutty texture, tempeh is excellent when sliced thinly, pan-fried until golden, then glazed with tamari, maple syrup, and smoked paprika. Add it to grain bowls, wraps, or roasted vegetables. Steaming before cooking improves flavour and texture. Explore tasty tempeh ideas here. - Legumes:
Chickpeas, lentils, and beans are cherished staples in cuisines worldwide for good reason. Imagine a comforting dhal; slow-simmered lentils with tomato, cumin, and coriander; or black beans, perfect for hearty burritos and stews. Butter beans make an amazing mash. And chickpeas? Roast them for a delightful crunch or mash them into satisfying burgers. - Jackfruit:
While its flavour is subtle and a tad bland on its own, jackfruit truly comes alive when cooked in robust, punchy sauces, such as barbecue, jerk, or gochujang, and then shredded to mimic pulled meat. It adds a satisfying texture to tacos, sandwiches, or bao. - Mushrooms:
Mushrooms are a staple in meat-free cooking for good reason. To truly unlock their rich umami – the deep, savoury ‘fifth taste’ – roast or sauté them thoroughly until deeply browned. Larger portobello mushrooms are fantastic as a ‘steak’ in a bun or a wrap, while smaller varieties add incredible depth to creamy risottos, comforting pastas, and flavourful soups. - Seitan:
With a high protein content and a wonderfully chewy texture, seitan is a wonderful addition to stir-fries, kebabs, or curries. It’s typically sold ready-cooked, so all you need to do is crisp it up in a pan and toss with your favourite spices or sauce. A quick note: seitan is made from wheat gluten, so it’s not suitable for gluten-free diets.
Choose one of these centrepieces, give it the cooking attention it deserves, and you have the perfect structure for your meal.
Build flavour in layers
Flavour isn’t something you simply sprinkle on top at the end; it’s a dynamic element that builds in layers from the very start.
First, focus on creating savoury depth. A teaspoon of miso melted into a dressing, a splash of soya sauce into a simmering tomato base, or a few dried mushrooms blitzed into powder and scattered over roasted vegetables, all bring that rich umami meat once supplied.
Follow this with gentle warmth, a pinch of smoked paprika, a subtle swipe of harissa, or fresh ginger grated directly into the pan.
Then add brightness, the flavour lift that balances the rest. A squeeze of lemon over creamy beans, or a dash of vinegar in the final minute of cooking, can rescue a heavy dish, lifting and sharpening its flavours.
Cooking with dried mushrooms
Mushrooms are hard to beat. They’re packed with goodness, have tons of flavour, and are easy to cook with – it’s really hard to accidentally overcook them. Plus, depending on the season and the type of mushroom, they can be quite affordable. But why depend on the seasons, when you can eat them at any time of the year? That’s where dried mushrooms come in.
Tap in to texture
To truly elevate plant-based dishes, focus on texture. If every bite is soft, a meal can lack excitement. Contrast fixes that problem immediately.
For example, add crunch to a creamy soup by topping it with toasted pumpkin seeds, and crispiness to risottos and stews with roasted chickpeas, golden-fried shallots or garlic. Raw elements also play a vital role: finely shaved fennel or delicate ribbons of courgette bring a wonderful crunch to grain bowls, and a scattering of crisp radishes or a zesty slaw can lift almost any dish.
Making the most of herbs
Herbs offer a spectrum of flavour, contributing freshness and depth at various stages of cooking. Hard herbs, such as rosemary or thyme, need time to infuse their woody, earthy notes; add them early to slow-cooked beans or lentils and let them disappear into the background. Soft herbs, such as parsley, basil, fresh coriander, or dill, prefer minimal heat; fold them in just before serving so their bright, fresh flavour survives. When in doubt, consider using both: woody herbs for foundational depth, and soft herbs for that irresistible, fragrant top note.
Finish with purpose
The final touches are often what bring a dish to life. A simple addition at the end can elevate both flavour and appearance, making the meal feel truly complete.
- Drizzle a little chilli oil over noodles.
- Spoon a swirl of creamy tahini into a rich pumpkin soup.
- Scatter aromatic za’atar, a fragrant Middle Eastern herb and spice blend, across roasted cauliflower.
- Quickly pop a handful of almonds in a hot pan for two minutes and drop them onto a fresh salad.
You won’t always need them, but small, deliberate details can turn a good meal into something memorable.
The creative approach
The freedom in plant-based cooking comes when you stop trying to replicate meat or cheese. Instead, focus on what the dish needs – crunch, acidity, or savoury depth. Meet those needs, and the absence of animal products becomes irrelevant. What matters is taste.
For heaps of inspiring meat-free and dairy-free inspiration, visit our recipe pages.
Simon Middleton
Senior Writer
