How To Add Flavour To Vegan Food Using Spice Drops This Veganuary

In short: Vegan food does not have to taste bland. A few Spice Drops stirred into soups, dals, noodles and dressings add real spice flavour in seconds, with no peeling, grating or grinding. Every Spice Drops flavour is vegan, gluten free, alcohol free and oxalate free.

If you’re thinking of joining the Veganuary movement this year but are worried by rumours that vegan food can be bland, Holy Lama Spice Drops are here to allay that fear; these aromatic natural drops add instant, intense flavour to any recipe.
It’s way too much of a generalisation to say that vegan food is bland, as with any food it depends on the ingredients and flavours used. However, it’s true, in meat dishes, the meat itself inevitably adds distinct, strong flavours, while good, honest vegetables offer a more subtle taste profile. Spice Drops are vegan, gluten free and oxalate free. They contain no artificial colours, flavours or preservatives and no alcohol. They are concentrated natural extracts of herbs and spices, made at our own factory in Kerala, India, by a family business that dates back to 1946. The result is real spice flavour: the natural compounds that give each spice its taste and aroma are still there, such as piperine, which gives black pepper its heat. There’s no need to peel, grate, grind or chop; just add a few drops.
There are over 30 varieties of Spice Drops which include fruits and flowers as well as classic spices and herbs such as cardamom, cumin, coriander and turmeric. There’s so much room for flavour experimentation with these little drops that no meal, whether meaty, vegan or vegetarian, need taste bland.
Try these simple recipes this Veganuary:

Carrot and Cumin Soup with Ginger
Time 35 mins
Serves 2

This is a moreish soup which beautifully combines the flavour of cumin and carrot with the sharpness of ginger.

Ingredients

• 2 tbsps. olive oil
• 1 medium onion, finely chopped
• 800 g carrots, roughly chopped
• 1 litre veg stock
• 4 tbsps. plant based yoghurt
• 6 drops Ginger Spice Drops®
• 6 drops Cumin Seed Spice Drops®
• Salt to taste
• Croutons, pepper and coriander leaves to garnish

Method

1. Heat the oil and gently cook the onions until they soften.
2. Add the carrots and sauté for 2 minutes, stirring.
3. Add the stock and cook for 25 minutes until the carrots are tender.
4. Blend the soup into a smooth texture. Add salt to taste.
5. Infuse 4 tsps. yoghurt with the Cumin Seed and Ginger Spice Drops®.
6. Pour the soup into a bowl and add 1 tsp. of the infused yoghurt to each bowl and stir through. Garnish with fresh coriander leaves and croutons.

Noodle Salad with Shallot and Red Pepper Dressing
Time 15 mins
Serves 2
Ingredients:
For the Marinade

• 1 tbsp. white wine vinegar or cider vinegar
• 1 tsp. rapeseed oil (takes the flavour of the Spice Drops better)
• 1 ½ tsp. agave or maple syrup
• 3 drops Garlic Spice Drops®
• 2 drops Red Chilli Spice Drops®
• Salt to taste
• Black pepper
• ½ red chilli pepper very finely diced
• 1 shallot, finely diced

For an Oriental inspired noodle salad:

• 2 nests of rice vermicelli noodles, boiled and soaked in warm water to soften, then drained
• 50 g broccoli, cut into small florets and steamed
• 50 g mangetout, sliced into halves
• 50 g of any coloured bell pepper cut into cubes
• 2 tbsps. peanuts roasted and crushed slightly

Method:

1. Toss the noodles and the prepared vegetables in a big bowl.
2. For the dressing, in a small bowl add all the liquid ingredients and whisk together.
3. Add the diced shallots and chilli peppers and mix; then pour over the noodles.
4. Once again toss the noodles to mix all the ingredients.
5. Taste and adjust the seasoning, add a sprinkle of black pepper.
6. If you need more heat in the salad, add two more drops of Red Chilli Spice Drops®.
7. Sprinkle the crushed, roasted peanuts and enjoy.

Red Lentil Daal with Spinach
Time: 30 mins
Serves 3 to 4
Hearty and delicious, daal goes with anything or is simply fantastic on its own

Ingredients:

• ¾ cup dried red lentils
• Water for cooking
• 1 tsp cumin seeds
• Spray oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed (or 8 drops of Garlic Spice Drops®)
• 1 inch root ginger, grated (or 4 drops of Ginger Spice Drops®)
• ½ tin chopped tomatoes
• 1 tin boiled chickpeas
• 1 small bag of baby spinach, roughly chopped
• Salt to taste
• 3 drops of Garam Masala Spice Drops®
• 1 to 2 drops of Asafoetida Spice Drops®

Method:

1. Wash the lentils thoroughly and put them in a big enough saucepan with the water. The water line should be at least double that above the lentils. You can add more water depending on how thick or thin you prefer the consistency.
2. Once the lentils are at boiling point, lower the heat and cover until the lentils are softened.
3. In a separate pan, dry roast the cumin seeds until they very slightly change colour; be careful not to burn them. This only takes a few seconds.
4. Coat the pan with a few sprays of oil and stir fry the onion. You may need to add a few splashes of water to stop them from burning.
5. Once the onion has lightly browned, add the garlic, ginger (if using Spice Drops® add them all at the end) and tomatoes with all their juice. Cover for about 5 mins on low heat.
6. Add the chickpeas and red lentils and allow it to come to a boil.
7. Turn off the heat completely, add your chopped spinach and salt, stir well and cook for 2 to 3 mins.
8. Finally add the Spice Drops® and give it another stir. Leave covered for 2 mins and serve hot.

Serve with rice and an Indian style salad of chopped red onion, tomato, cucumber and fresh coriander with a squeeze of lime.

Hot Salad with Lemongrass Dressing
Time: 15 mins
Serves 1
This stir fried hot salad makes for a tasty and light meal.
Ingredients

• 1 tbsp. oil
• 1 dsp. rice wine vinegar
• juice of 1/2 lime
• 1 tsp. French mustard
• 2 tsps. agave or maple syrup
• 2 tsps. soy sauce
• (optional) 1/2 tsp finely chopped chilli
• 2 drops Ginger Spice Drops®
• 2 drops Lemongrass Spice Drops®
• 1 drop Red Chilli Spice Drops®
• 1/2 pack firm tofu
• mixed salad leaves: crispy lettuce, rocket, spinach, chard, fresh coriander leaf, enough to fill a one litre bowl per person
• 1/2 medium carrot grated
• 1/4 cucumber cut into small bite sized chunks
• 1 spring onion, finely sliced, or 3 to 4 fine slices of sweet red onion
• 4 to 5 cherry tomatoes cut in half
• 10 green grapes cut in half (remove seeds if present)
• 1/4 red pepper sliced or cut into 1 inch chunks
• fresh coriander leaf to add before serving
• 1 tbsp light olive oil, sunflower oil or rapeseed oil

Method

1. Mix the leaves and other ingredients on the serving plate.
2. Place all the dressing ingredients in a screw top jar and shake to blend.
3. Place the oil into a large frying pan or wok. Heat gently.
4. Add 1 tbsp. soy sauce and 1 drop each of Lemongrass, Ginger and Red Chilli Spice Drops®. Add the tofu and toss for 2 to 3 minutes. Do not allow to burn. Remove the tofu and keep warm. Add the dressing to the pan and gently warm through.
5. Add the tofu to the salad leaves. Top with fresh coriander leaf. Just before eating, add the warm dressing and mix. Serve immediately.

Thai Noodle Soup
Time: 10 mins
Serves 1
Add the citrusy and gently woody flavour of lemongrass to noodle soup
Ingredients

• 2 tbsps. oil
• 1 red pepper, cut into cubes
• 1/2 red pepper, chopped finely
• 3 medium tomatoes, chopped finely
• 4 spring onions, chopped finely
• 300 ml vegetable stock
• 100 ml coconut milk
• 1/2 teaspoon salt
• 100g rice noodles or cellophane noodles
• 4 drops Turmeric Spice Drops®
• 6 drops Ginger Spice Drops®
• 4 drops Lemongrass Spice Drops®
• 6 drops Cumin Seed Spice Drops®
• 10 drops Garlic Spice Drops®

Method

1. Immerse the rice noodles in hot water and set them aside to soften.
2. Pour one tbsp. of oil in a pan over a high heat. Add the chopped pepper and tomatoes and cook until soft. Blend to a smooth puree and set aside.
3. Heat one tbsp. of oil in a wok over a high heat. Add the spring onions and finely chopped pepper and sauté for 3 minutes.
4. Pour in the vegetable stock, coconut milk and the tomato and pepper puree.
5. Drain the noodles and add them to the wok.
6. Bring to the boil, then reduce the heat. Allow to simmer for 2 minutes.
7. While the dish simmers, mix 1 tbsp. oil with all the Spice Drops®. Pour this into the soup and stir it in. Turn off the heat and serve in deep bowls.

Add a burst of flavour to all your meals with Spice Drops, whether you are flexitarian, vegetarian or vegan. Browse the full range in our Spice Drops collection.