Heeni Vegan Honey

Last week, I wrote about how it took me some time to give up honey and switch to agave syrup when I was starting to go vegan. So I was extremely intrigued to try this vegan “honey” from South Tyrol. The ingredients are simple: corn syrup and dandelion extract, so I was curious how it would compare to my memories of honey, and if it would taste more honey-like than agave.

Well that it certainly does! It’s a pretty close replication of the whole honey experience. The color, the texture and the flavor all come really close to what I remember honey to be like. It’s got that sticky, drizzley, drip-from-the-spoon thickness and that somewhat “gamey”, polleny flavor of honey.

And here’s the weird thing: I used to love that flavor. I was a honey snob, collecting different kinds, and savoring them all. But believe it or not, I’ve actually grown to prefer the “cleaner” (for lack of a better word) flavor of agave. Funny how tastes change over time! Anyway, if you still miss the complex flavor of honey, give this stuff a try! It’s the closest to honey I’ve tasted in over five years.

I got this on the Veganistisch Koken webshop, but I wouldn’t be too surprised if this was available at other vegan specialty shops or health food stores.

Agave Syrup

The last thing I gave up when going vegan was not cheese (as it is with many people) but honey. My morning fix had always been a cup of strong black tea with honey and I couldn’t imagine giving that up. (Plus, I had quite a stockpile of different honeys to get through before they were out of my kitchen.)

When I finally tried agave syrup, it was a slight taste adjustment. It’s not exactly like honey; it’s somewhat sweeter, and oddly slightly more… astringent, for lack of a better word, but I’ve grown to like it quite a bit.

Now it’s become my go-to liquid sweetener. I use it every day in my tea, and also drizzle it on my oatmeal. I also sometimes reach for it and add a small dollop of it to savory dishes that need an edge of sweetness, like stir-fries and Thai curries (although you have to be careful not to use too much because it really is quite sweet!)

This is one of those products that is available in the “healthy food” section of supermarkets, but price-wise you’re better off buying it at the health food store.

Tahini

Tahini is one of those products that’s pretty much always vegan but is such a staple in the vegan kitchen that it’s worth mentioning. This fantastic sesame paste has so many uses, and it adds a delicious creamy nuttiness to a lot of dishes. It’s an essential ingredient of an authentic hummus, but can also be used in baking, for sauces, salad dressings, in stews and soups, and I’ve even seen it in recipes for vegan mac & cheese. I tend to use it a lot to make sauces for rice or noodle bowls, especially variations on the sauce in this recipe from the Post Punk Kitchen.

The tahini pictured here is Lima brand, and can be found at pretty much any health food store, but you can get many different (and cheaper, and arguably more authentic) brands at Turkish and Middle-eastern grocery stores. The taste and texture of tahini can vary a lot depending on the style and manufacturing process. The Lima tahini is thick and paste-like, similar to natural peanut butter in texture, whereas other brands tend to be more fluid and smooth. Some can be a bit bitter too depending on if the sesame seeds are hulled or unhulled before processing, but I always find that once I blend it with other ingredients, the bitterness is really tempered. If you don’t like one brand, definitely shop around and try different ones!

Tahini is one of those items that’s available loads of places, from health food stores, to ethnic groceries, to supermarkets with international sections. If you haven’t tried it yet, definitely seek it out. It may become a staple of your kitchen as well.

Baktat Ajvar

Vegans do love a good condiment. I’m always looking for new and exciting sauces, spreads, or dips to add to my food repertoire. I got my first taste of Ajvar when my friends from Gewoon Vegan came to visit and brought me a jar. Ajvar is a a thick relish originally from the Balkan region. The brand I’ve run into mostly here is Baktat, and it’s made of roasted red peppers, eggplant, oil, salt, sugar, vinegar, and garlic. It comes in mild or spicy. I like them both, and switch them off basically depending on what’s available in any given store where I happen to be.

It works great as a bread spread or dip for pita, but I also really like to use it mixed in with couscous and veggies. I bet it would be nice with rice or pasta too. Oh, and it’s palm-oil free and soy free as well.

Ajvar is available at most supermarkets that have international food sections (I got the jar pictured here at the Delhaize) but also at pretty much any Turkish market.

Delhaize Babaganoush (Delhaize)

Along with the Delhaize hummus, this is another one of those products that I like to use for a quick, weekday meal (especially in the summer). It doesn’t taste exactly like a traditional babaganoush – it’s missing that smoky depth of flavor of the traditional dish – but it’s a nice, creamy, and refreshing dip for pita and fresh vegetables. Chunks of sweet red pepper add a bit of texture to the dip.

Unlike the hummus, which is located with the salad and other fresh items, you can find this dip in the case with the vegetarian “meat” products.

Devos Lemmens Argentina Steak & Grill Sauce

I know it seems weird to be reviewing a sauce with “steak & grill” in the name on a vegan blog, but despite the name, this product is totally vegan. I even have confirmation from Devos Lemmens that the aromas are appropriate for vegetarians and vegans.

I’m a sucker for a good condiment, and this is a really nice addition to my collection. On their own page, D&L describe this as a barbecue sauce, but although it would be incredibly appropriate to use for barbecuing, it definitely doesn’t taste like what I would consider a traditional barbecue sauce. It’s a slightly chunky, smoky, oniony, tomato based sauce that I think would work really well with all variety of grilled vegan meats, from seitan to tofu steaks.

Devos Lemmens products are available where ever name-brand products are sold, but I get the sense (although I could be wrong) that this particular product is only available during the summer.

Bicky Hot Sauce

As an immigrant to Belgium, the phenomenon of the Bicky burger is new to me, so I just blindly grabbed this sauce off the shelf and bought it based on the vegan ingredients and the words “Hot Sauce”. (I’m a sucker for hot sauces!) It was Mr. VSiB who explained to me that this is one of the ingredients of the famous Belgian friet shop specialty.

I first tried it as a dipping sauce with schnitzels and it’s not bad used that way, but it is most definitely not a hot sauce. It’s more sweet and a bit tangy. There’s really nothing spicy about it. That said, it’s a nice sauce on its own.

But it was when Mr. VSiB convinced me to try to replicate the Bicky Burger that this sauce really shone! I followed the handy directions on the back of the bottle and improvised a bit using a Boni Veggie Burger, veganaise in place of the (non-vegan) Bicky Dressing and plain old Heinz ketchup instead of the Bicky tomato sauce (I’m waiting to hear from Beckers if this is vegan). So it probably was not the most authentic of Bicky Burgers, but it sure was good. I can see the appeal of the three sauces together.

I bought this at the Delhaize but I have also seen it at the Colruyt.

Boni Chocolate and Caramel Toppings (Colruyt)

So remember that IJsboerke vanilla soy ice cream I posted about two days ago? Look what I discovered right around the corner from it at the Colruyt: two accidentally-vegan sauces that are perfect for drizzling on your ice cream (or your pancakes, or your loved ones).

As crazy as I am about chocolate, I think my favorite of these two is actually the caramel! I don’t know what it is, but the simple ingredients (water and sugar and nothing else) actually create a more complex flavor that goes perfectly with the creaminess of the ice cream. One of these days, I’ll get off my lazy vegan butt and make some pancakes to try these on too. Mmmm… pancakes….

Boni is the house brand of Colruyt, so that’s where these are sold.

Kan Tong Sweet and Sour Sauce (Aldi)

Mr. VSiB recently ran across this accidentally-vegan, jarred sauce at the Aldi and brought it home for me. I’ll confess, sweet and sour dishes are not generally the flavor profiles I gravitate towards when eating Chinese (or Americanized/Europeanized Chinese) food. I tend to go more for things with a spicy bent. But there’s no way I’m going to turn down trying out a new (to me) accidentally vegan product, especially one that is so easy to use, and I was pleasantly surprised at how good it was and what a satisfying meal it made.

I made this using the Vegetarische Slager chicken pieces I wrote about earlier this week, but I bet it would work well with tofu, tempeh, or even eggplant! All you have to do is brown your vegan chicken/tofu/tempeh/eggplant in the pan for a few minutes, add the sauce, cook on low/medium heat for five more minutes and serve over rice. Easy peasy, and perfect for a quick weeknight meal! And it’s free from palm, soy, and any dubious e-numbers. (The ingredients are basically vegetables, water, sugar, vinegar, pineapple, cornstarch, salt, and spices, with paprika extract as a coloring agent.)

A Google search tells me that Kan Tong is an Australian company that makes a range of Asian inspired products, but this is the only one I’ve ever seen here, and only at the Aldi.

Palazzo Tomato Sauce for Bolognese (Aldi)

Don’t let the word “Bolognese” throw you; there’s no meat whatsoever in here. (It’s not that clear in the picture, but it’s sauce for Bolognese rather than Bolognese sauce.) I’ve checked with the manufacturer regarding the aromas used and they have confirmed that the sauce is completely free from animal ingredients!

This will never match a good homemade sauce, but it’s not bad and so incredibly convenient for a quick weekday dinner. I’ve used this both as a base for vegan Bolognese (with soy crumble) and also just as a sauce with veggies. I tend to throw a sploosh of wine or sherry into it to give it a little depth, but I do that with homemade sauces too, so I guess I just roll that way.

Palazzo brand is made specifically for the Aldi, so that’s where you’ll find this.