As the temperature drops, diners crave warmth, comfort and depth of flavour. For chefs, that often means one thing – umami.
Known as the fifth taste, umami delivers savoury richness and satisfying depth. Traditionally, it’s built through meat, bones, and long-simmered stocks. But as menus evolve toward more plant-forward, sustainable dishes, building umami without meat has become an essential skill for modern chefs.
Done right, plant-based umami isn’t a compromise – it’s an upgrade. Earthy, nutty, roasted and fermented ingredients form the backbone of what we call the “brown flavour palette”: deep, slow-cooked flavours that bring comfort and complexity to winter menus.
Layering Umami: Chef Techniques for Depth and Balance
Building umami is all about layering – each element adds a new dimension of flavour. Here are some techniques and ingredients to help you bring satisfying savoury notes to your winter dishes.
1. Mushrooms: Natural Umami Powerhouses
Fresh or dried, mushrooms are a go-to for chefs looking to replicate the savoury intensity of meat. Dried porcini or shiitake are particularly effective, with concentrated flavour that enhances stocks and sauces.
Try it in: our ‘Beef’ & Mushroom Bourguignon' (Above), where mushrooms and plant-based protein create a rich, stew-like depth.
2. Marmite, Soy, and Fermented Bases
A spoonful of Marmite or a dash of soy sauce adds instant depth to soups, sauces and stews. Both deliver glutamates that mimic the savoury hit found in meat reductions. Need to keep a dish allergen free? Try gluten-free soy sauce or soy free soy sauce.
See it in action: our Vegan Gravy, where soy sauce builds complexity and brings balance to roasted vegetable bases.
3. Nutritional Yeast (Engevita)
With its subtle, ‘cheesy’ note, Engevita is a versatile tool for chefs. Stir it into sauces, sprinkle over risottos, or use it to round out the flavour of tofu scrambles and pasta dishes. It brings that hard-to-define savoury warmth that ties a dish together.
Chef tip: blend Engevita Nutritional Yeast Flakes into a rich vegetable velouté for a comforting, umami-driven winter soup.
4. Build from the Base Up
Every great dish starts with a strong foundation. A high-quality stock sets the tone, providing body and backbone for whatever follows. For kitchens short on time vegan gravy granules can make an instant stock.
Example: our French Onion Soup with Truffled Brie Crouton uses this technique with layers caramelised onions – the perfect base for developing umami complexity.
5. Miso and Fermented Pastes
Deep, Savoury Complexity In Japanese cooking, miso is the ultimate plant-based umami source – its fermented depth transforms broths, dressings and marinades.
Try it in: our Miso Broth with Glass Noodles, Nori, Tofu & Red Onion (Above) – a warming, restorative bowl that delivers balance and savoury satisfaction in every spoonful.
For chefs looking to bring that same savoury intensity to British-inspired menus, our British Fermented Fava Bean Umami Paste delivers a similar effect using locally grown fava beans.
Made with just fava beans, salt, and live cultures, it brings miso-style richness and balance to soups, sauces and stews – perfect for building umami without meat.
Building the Perfect Winter Plate
The best winter menus play with contrast – creamy and crisp, sweet and savoury, roasted and fresh. When chefs layer umami carefully, even the most plant-forward dishes deliver the same comfort and indulgence as their meat-based counterparts.
Think slow-roasted root vegetables glazed with miso and soy, bourguignon-style stews thickened with mushroom stock, or velvety soups finished with a dash of soy sauce or nutritional yeast. These combinations don’t just taste good – they feel right for the season.
“My go-to winter umami combo? Roasted celeriac, miso glaze and a dash of soy in the stock – earthy, rich and perfect alongside anything with truffle.” — Dan Blucert, Innovation Chef, Vegetarian Express
The Takeaway
Mastering chef techniques for umami unlocks endless creative potential. By combining fermented, roasted and slow-cooked plant-based ingredients, you can deliver bold, warming flavours without relying on meat.
From miso broths to mushroom-heavy stews, these are the flavours that define winter comfort. Layer deeply, season boldly, and let umami lead the way.
*Impact Data correct at time of publication
