You know about sweet, salty, sour, and bitter, but is your seitan still lacking that certain, something? Give it the power of the 5th flavor sense – umami!

What Exactly is Umami, Anyway?

By textbook definition, umami is a naturally-occurring amino acid known as glutamate which can be found in both meat and vegetables alike. By looser terms, umami is a savory element that can sometimes seem to be lacking in our wheat-meat creations.

Monosodium Glutamate (MSG)

We can’t really talk about umami without also discussing Monosodium Glutamate (MSG). MSG is derived from glutamate, the naturally-occurring amino acid mentioned earlier. This controversial ingredient is umami in a shaker, such as this one from Spice Supreme.

If you’d like to give MSG a try, it’s best to add it to dishes that already have a bit of a savory element as it will further enhance those flavors. All you need is approximately half of a teaspoon per pound of seitan, or the size of a small roast that would serve about 4 people. If using, I typically add it to my wet mix at the same time as the other seasonings.

Regardless of your stance on MSG, you can still find lots of plant-based sources of umami. So check out the list below for some tips to make your beaf taste a little more like beef and your chickun taste a little more like chicken, with no harm done!

Beaf

• Mushrooms – Typically dried porcini or shitaki evoke the most depth of flavor (and contain the most glutamate), usually ground into a powder form. Adding fresh oyster mushrooms sautéed in oil and steak seasoning can also provide a shreddy texture. Check out this shitaki mushroom powder called Takii Umami Powder
• Soy sauce/Liquid aminos – With a savory depth and a salty finish, this umami-packed flavor-enhancer also brings a deep color to your beaf.
• Vegan worcestershire sauce – This rich accompaniment with tart and sometimes bitter/sweet notes makes an excellent companion to anything “beefy.”  Annies Organic is a highly-rated brand, but if you don’t want to buy it – make your own!
• Marmite / Vegemite – Loaded with glutamate, these 2 powerhouses are about as much savory as you can pack into a teaspoon.
• Mollasses – Deep in color, rich and sweet. Try adding a little to your beaf wet mix or a little more to a broth. It can also be used in a glaze with broth when basting to help develop a thicker, crispier “skin.”
• Coffee – A small amount instant coffee in your wet mix can lend a little bitterness to help enhance the depth of your savory. An additional benefit is color.
• Red wine – A little in your wet mix, a little for your gravy, a little for your pan sauce, and don’t forget a little for the cook!
• Dried seasonings:
  • Black pepper
  • Onion
  • Garlic
  • Paprika
  • Red pepper flakes
  • Check out this recipe for steak seasoning
• Herbs:
  • Parsley
  • Thyme
  • Rosemary
• Fruits/Vegetables:
  • Mushrooms – though dried top the list in umami, many varieties of fresh mushrooms, typically sautéed or roasted, add both a savory element and texture.
  • Tomatoes – high in glutamate, lovely color
  • Onions
  • Garlic
  • Carrots
  • Celery

Chickun

• Nutritional yeast – High in glutamate and packed with savory flavor, nutritional yeast also packs in lots of B vitamins and protein. It’s light enough in color to include in your wet mix, but makes an even better component to a chicken-style broth.
• Miso paste – Made from fermented soybeans, miso paste is a strong flavor enhancer that brings both umami and added protein to your chickun seitan.
• White wine – Probably best used after you’ve mixed your seitan and are ready for the cooking process, but it does a lot to enhance flavor and bring umami your sautées, broths, gravies, and sauces.
• Dried seasonings:
  • Sage
  • Parsley
  • Thyme
  • Rosemary
  • Majoram
  • Celery seed
  • White pepper
  • Salt – most chicken dishes need added salt since you are not adding soy and typically not too much miso paste.
  • Check out this recipe for Chickun Bullion.
• Herbs:
  • Sage
  • Parsley
  • Thyme
  • Rosemary
• Fruits/Vegetables:
  • Onions
  • Carrots
  • Celery
  • Garlic
  • Lemon

Porq

• Soy sauce/Liquid aminos – Same savory depth and salty finish as with beaf, though for porq I tend to use a little less.
• Liquid smoke – Most porq dishes benefit from at least a hint of smoke, while with some BBQ styles or bacun, you should go a little heavy-handed.
• Torula yeast – Like nutritional yeast, torula yeast is high in glutamate and packed with savory flavor, though this one is better suited to porq dishes or anything where you’re going for a subtle smokiness. The flavor is also more powerful than nutritional yeast, so you’ll use less by comparison.
• Nutritional yeast – If you don’t have torula yeast you can use this instead, though you might use it a little more sparingly than you do with your chickun dishes and opt to balance with soy sauce or something else.
• Miso paste – Miso paste also works well with porq like it does for chickun, and red variety has an even stronger flavor than the white and the added benefit of color.
• Dried seasonings:
  • White Pepper
  • Onion
  • Garlic
  • Smoked paprika
  • Red pepper flakes
  • Cumin
  • Chili powder
  • Cayenne
  • Brown sugar
  • Check out this recipe for Ribz Rub.
• Herbs:
  • Rosemary
  • Thyme
  • Oregano
• Fruits/Vegetables:
  • Mushrooms – For porq, go for the lighter-in-color varieties such as white button or oyster (makes great shreds) either roasted or sautéed.
  • Onions
  • Garlic
  • Peppers – fire-roasted or chipotles bring savory additions, though if you’re worried about color use them as an accompaniment instead of in your mix.