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If you are a vegetarian, you can still enjoy the full-bodied depth of flavour that umami paste adds to a dish. Here are fish-free, nut free, gluten free and dairy-free variations. These recipes appeared in my Keeping it Simple cookbook as I was asked often about alternatives...so finally, (several years later) here they are. Get the flavour bomb happening!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 10 Swiss Brown Mushroom(s) sliced
- 6 Tablespoons Tamari
- 300 Grams Roma tomatoes, quartered
- 90 Grams Parmesan cubed
- 80 Grams Shelled Walnut toasted
- 5 Grams balsamic vinegar
Place mushrooms on a flat dish and cover with tamari for at least 3 hours, turning occasionally. Dehydrate mushrooms in a slow oven set to 80°C until they are dry enough to mill.
Place mushrooms into Thermomix bowl and mill 6 sec/speed 6. Remove from bowl and set aside.
Place tomatoes into Thermomix bowl and cook 10 min/100°C/Reverse/speed 1.
Press cooled pulp through a fine sieve and separate solids from liquids. Reserve liquid to use in Umami paste.
Place Parmesan and walnuts into clean, dry Thermomix bowl and mill 8 sec/speed 9.
Add remaining ingredients including dried mushrooms and blend 30 sec/speed 4, scraping down as necessary.
Store in sterilised airtight jar in fridge and use within 3 weeks, or freeze in ice cube trays, then add a cube or two to dishes as needed.
To make a dairy-free Umami Paste, use this method with mushrooms in place of the parmesan.
To make a nut free Umami paste, replace the walnuts with toasted sunflower seeds.