Shopping Cart -

Your cart is currently empty.
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Leggi ovunque Read anywhere
Modalità di pagamento Pocketmags Payment Types
Trusted site
A Pocketmags si ottiene
Fatturazione sicura
Ultime offerte
Web & App Reader
Loyalty Points

Umami additions

Raquel Pelzel’s recipes use umami-rich ingredients to set off flavour bombs in your mouth


First, an explanation: Traditional ’nduja (some people say doo-JA like the “JA” in Jamaica; others say en-dewya) is like a cross between pepperoni and a spreadable pâté. It’s very flavourful, fatty and unctuous and comes from the south of Italy. My version, made with olives, sun-dried tomatoes, and the usual sausage/ pepperoni flavours of fennel, paprika (both smoked and sweet), and cayenne for heat, comes right close. In fact, I crumbled some over polenta for a vegan friend, and he said, “Wait, is that meat?” and then refused to eat any more. Which I took as a win for the tomato ’nduja and its ability to be a great porky, crumbled sausage-y stand-in to top a pizza or focaccia, stuff a quesadilla, twirl into pasta, or lend anything a bit of meaty funk.

By Raquel Pelzel

Makes about 350ml (1½ cups) | Prep 5 mins | Cook none | Calories 118 (per 100ml)

Purchase options below
Find the complete article and many more in this issue of Vegan Food & Living Magazine - Vegan cheese special - October 2019
If you own the issue, Login to read the full article now.
Single Issue - Vegan cheese special - October 2019
Or 549 points
Annual Digital Subscription
Only € 2,67 per issue
Was €46,99
Now €31,99
Monthly Digital Subscription
Only € 3,49 per issue
Was €4,49
Now €3,49

View Issues

About Vegan Food & Living Magazine

Vegan cheese is the one thing that still divides opinions in the vegan community, so if you can't find one you like, try making your own! We've got plenty of delicious vegan cheese recipes to inspire you this issue, from authentic blue cheese to melting mozzarella sticks and smoked Cheddar. You have to try them! Also this issue, we reveal how to take the classic Mac n Cheese to the next level, share posh takes on potatoes and reveal how to cook some of high street chain Wagamama's best vegan dishes. If that's not enough, we share top tips for starting off on a zero waste journey, show how to use up your food waste and reveal easy ways to better self-care. Plus we have part 2 in our Remarkable Women on the Frontline for Animals series.