Yes, you can add umami—that is, “meaty” flavor—to your dinner without adding meat. But what ingredients give off this rich and savory flavor? The key is to use ingredients rich in glutamates and nucleotides, which are naturally occurring amino acids that contribute a savory flavor to food.
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In the video below, Cook’s Illustrated’s executive food editor Keith Dresser and America’s Test Kitchen and Cook’s Country TV shows’ tasting lab expert Jack Bishop share some ideas for adding savoriness to your dishes, without adding meat. (You can find all of their suggestions in your local supermarket, but if you can get your hands on some British Marmite or its similar-tasting Australian cousin, Vegemite, those are great sources of glutamates.)