What's That?! New Ingredients List | Viva!

What's That?! New Ingredients List


Some of these products may be new to you – or they may be given a different name if you use recipes from the USA or Canada. Many are featured throughout the product sections of the guides - and you'll find many recipes containing them on the Vegan Recipe Club and other Viva! recipe resources

  • Agar flakes/powder: thickening agent derived from seaweed. (Also called agar agar). See also Gelatine, Vegetarian and Vegegel
  • Alfalfa sprouts: comes in different varieties also. Delicate sprouted seeds, full of vitamins and goodness – available from
  • health food shops. Or grow your own! See www.veganrecipeclub.org.uk/super-sprouts
  • Arrowroot: a bit like cornflour, a good sauce and gravy thickener but it doesn’t change the colour of the sauce in the way cornflour does. Cheapest bought from a good health food shop, otherwise Tesco or Waitrose offer the best own-brand deals
  • Arugala: (used in USA and Canada) rocket leaves
  • Bulgur: cracked wheat
  • Celeriac: the root of celery; eat it grated in salads, or boil/bake it
  • Couscous: tiny pieces of semolina used in Middle Eastern and North African cooking. Good and quick as the basis for a salad – similar to bulgur
  • Earth Balance: a US vegan margarine or 'vegan butter'. UK versions include Biona, Pure or Suma.
  • Eggplant: (used in USA and Canada) aubergine
  • Flax: omega-rich seeds. Grind them up to get your omega-3 and 9. See also linseed
  • Gelatine, vegetarian: as opposed to the animal version! A setting agent used to make jellies etc. It is available from various outlets. See also agar and Vegegel
  • Hemp: a protein and omega-rich seed. The hemp plant is also used to make an ecological alternative to cotton
  • Humous/hummus: a dip made from chickpeas, tahini and garlic
  • Kohlrabi: a type of turnip
  • Linseed: omega-rich seeds. See Flax. Ground seeds can also be mixed with a little water and used as an egg-replacer in baking
  • Mange-tout: also called snow peas, lovely raw or cooked
  • Millet: tiny bright yellow wholegrains, use instead of rice



  • Miso: mineral-rich paste made from fermented soya beans – used as a stock for soups and stews. It comes in different strengths – pale and slightly sweet to dark brown and more ‘meaty’ in flavour
  • Nori: a sea vegetable used for wrapping sushi. Nori sprinkles are also used as a condiment and are rich in vitamins and minerals


  • Nutritional yeast flakes: a tasty, nutty, slightly cheesy condiment full of B vitamins – used to make sauces or just added to soup, pasta dishes etc. Engevita brand is sold in health food shops in the high street and online. Not to be confused with brewers’ yeast
  • Quinoa: (pronounced ‘keenwah’) – a small, nutty-tasting, protein-packed wholegrain
  • Rutabaga: swede (US and Canada)
  • Seitan: also known as gluten, it is a wheat-based meat replacement - see product sections
  • Shoyu: see Soya sauce and Tamari Soya sauce: the best is shoyu or tamari (which is wheat-free).
    Brands include Essential, Clearspring and Sanchi and are widely available. It is made using traditional methods and tastes far better than the usual type. Fantastic in stir-fries, sauces etc
  • Tahini: ground sesame paste, used as a spread or to thicken sauces. Also used in hummus
  • Tamari: see Shoyu and Soya sauce


  • Tempeh: protein-rich soya bean product; has a nutty taste.
  • Tofu: soya bean curd.
  • TVP: textured vegetable protein, made from soya, comes in mince and chunks.
  • Vegegel: a brand of vegetarian/vegan setting agent. See also Agar and Gelatine, vegetarian
  • Yeast extract: eg Marmite, Natex, Vegemite, Essential, Meridian brands. Each has a slightly different flavour and salt percentage. Use as a spread or to flavour soups and stews