Spice, effect, change
“Spice doesn't need imitation. With sumac, smoked salt, or tamarind, vegan dishes can tell their own unique story. And: texture is the new umami.”
Christina Luger, Lounge 81
Plant-based cuisine has long been more than just a trend. It is a paradigm shift that is also changing the world of haute cuisine. But while vegan protein sources such as tofu, tempeh, and seitan have found their way into many kitchens, one dimension often remains underestimated: the potential of spices. Without nature’s flavor carriers, many dishes remain flat. It is only through the careful use of spices that depth, texture, and character are created.
Spices do not require industrial processing
“Spices add character rather than imitation,” summarizes Christina Luger, head chef at Lounge 81 in Bad Gleichenberg. Lukas M. Walchhofer, managing partner of STAY SPICED!, adds: “Spices create a genuine taste experience: creative, bold, memorable.”
Instead of relying on imitations, it is worth looking at what shapes real flavor in plant-based cuisine: spices. They not only add aroma, but also structure, depth, and recognition value—regardless of the protein source used.
“Used correctly, spices create a taste experience that is creative, bold, and memorable,” says Lukas M. Walchhofer. It becomes particularly exciting when combined with liquid components such as high-quality vinegars or fermented sauces. The big advantage: spices do not need industrial processing – they are pure, original, and full of character. And that's exactly what you taste.
What are spices actually?
Spices are dried parts of plants such as bark (cinnamon), roots (turmeric), buds (cloves), seeds (coriander), fruits (allspice), or leaves (bay leaves) that add aromatic depth to food. They differ significantly from fresh herbs or other seasonings such as soy sauce, miso, or nutritional yeast flakes.
Seasoning pairing for tofu & tempeh
Luger recommends: "Tempeh loves sweet and spicy flavors: chili, lime, date syrup, a little cinnamon. Tofu needs attention: marinades made from soy, sesame oil, ginger, smoked paprika, and lemongrass. Seitan likes strong, hearty mixtures: mustard seeds, fenugreek, smoked salt, juniper."
Product tip: Tofu Yakitori from STAY SPICED!
Walchhofer recommends: “Tofu Yakitori goes well with all plant-based proteins. It adds spice, depth, and Asian-inspired notes—both for marinating and seasoning.”
Umami without animal products – how it works
Animal products traditionally provide a lot of umami – mature cheeses, meat, and fish in particular naturally have this full-bodied, rounded flavor component. “In plant-based cuisine, you have to build this up deliberately,” explains Christina Luger. "Fat not only conveys flavor, but also ensures the right mouthfeel. If both elements are missing, a dish can quickly seem flat.“ The challenge is to create the same excitement, richness, and balance with plant-based ingredients. ”Above all, this takes time and experience – but I find it incredibly exciting. The longer you engage with vegan cuisine, the more you discover what is possible." The proof? Umami can also be impressively staged with plant-based ingredients.
Top ingredients for vegan umami
- Shiitake mushrooms (dried or fresh)
- Miso, soy sauce, fermented garlic
- Tomato powder, onion & celery powder
- Seaweed, yeast flakes, sumac
- Seasoning mixes such as “Golden Umami” or “Tofu Yakitori”
“Our Golden Umami blend combines fenugreek, turmeric, and asafoetida – with a hint of spiciness. Ideal for bowls or wok dishes,” says Walchhofer.
Spice mix or seasoning mix
- Spice mix: consists exclusively of spices and herbs.
- Seasoning mix: contains at least 60% spices and herbs + salt, sugar, seaweed, etc.
Pascal Haag, recipe developer and author, points out: “The use of spices determines whether a dish becomes memorable.”
Christina Luger: Chef de Cuisine & Flavor Artist at Lounge 81, Bad Gleichenberg
Since May 2010, Luger has been head chef at the renowned Lounge 81 restaurant, known for its creative, seasonal dishes and modern flavor combinations. Every day, she develops new menus with a focus on regional quality products and unusual flavor combinations. In her vegan cuisine, she relies on spices such as sumac, tamarind, smoked salt, and fermented flavors to give plant-based dishes depth, excitement, and texture. Her credo: “Spices add character instead of copying” – and turn simple vegetable variations into unforgettable signature dishes.
Texture: the often forgotten flavor element
Seasoning is not only about taste, but also about texture. Coarse mixtures with roasted spices, seeds, or flakes add crunch and turn bowls or creams into culinary highlights. "Coarse mixtures like our Crusty Crust add crunch, character, and visual highlights – and turn simple toppings into real statements. Tomato flakes, roasted sesame seeds, maple sugar, or roasted fennel seeds are great additions – solo or simply combined,“ reveals Walchhofer. Christina Luger recommends dukkah, za'atar, or shichimi togarashi: ”They create excitement and take simple ingredients to a new level."
New stars in vegan spice cuisine
In addition to classics such as turmeric and cumin, the following spices are currently gaining in popularity:
- Sumac: fruity and sour, ideal for oven-roasted vegetables
- Allspice: replaces cinnamon, nutmeg, etc.
- Kala Namak (black salt): gives tofu scrambles or mayonnaise an egg-like flavor
- Tamarind: tart and deep, perfect with lentils or chocolate
- Wine rue: lemony and bitter, for fermented sauces or plant-based yogurt
Product tip: Black, spicy, surprisingly good
Kala Namak – the vegan black gold of aromatic cuisine
When smoke meets umami and sulfurous notes suddenly transform into creamy scrambled egg illusions, Kala Namak is at work. Indian black salt is one of the most exciting seasonings in vegan cuisine – and is now available in the finest quality from Kotányi Gourmet.
With its characteristic note reminiscent of boiled eggs, the new “Kala Namak fine” adds depth, complexity, and surprising flavor moments – ideal for tofu scramble, vegan mayonnaise, oat dishes, or plant-based spreads. The volcanic rock salt also unfolds its full potential in curries, chutneys, or raitas.
Our tip for culinary professionals: use sparingly, apply selectively – and delight curious guests. Because “Kala Namak fine” is not an everyday spice, but an aromatic accent that refines creative dishes and opens up new dimensions in plant-based cuisine.
Kotànyi Gourmet offers Kala Namak in sustainable rePET jars (C&C available).
www.kotanyi.com
Pascal Haag: Chef, recipe developer, author, and expert in vegan cuisine
Pascal Haag has worked at the legendary Hiltl in Zurich, the oldest vegetarian restaurant in the world, where he helped develop the famous Hiltl Tatar as a recipe developer. Since 2014, he has been supporting businesses in implementing plant-based concepts and training kitchen teams in vegan cuisine. His credo: “Vegan is not a substitute, but a unique, creative, and enjoyable world.” In 2025, he published his first cookbook, “Spice Up”, AT Verlag, on the art of seasoning.
Spice Up – Vegan & Spicy Recipes with Flavors from Around the World
Author: Pascal Haag
Publisher: AT Verlag
Length: 232 pages
ISBN: 978-3-03902-258-8
Price: €39
Pairings & practical tips: Unexpected but effective
- Fennel & raspberry
- Pumpkin, black coffee & ras el hanout
- Celery & tonka bean
- Sauerkraut & nutmeg/juniper
- Miso & pink pepper
"We serve carrot takoyaki. The base is simple—carrot pieces in gluten-free batter. What makes it special are vegan bonito flakes made from dried shiitake mushrooms, nori, smoked paprika, and smoked salt. This mixture makes the dish unique," says Luger.
From practice, for practice: examples for the menu
- Stuffed onion on beetroot carpaccio
- Paprika-shiso-tofu rolls with golden umami
- Parsnip-leek-lovage cream with sumac topping
- Celery dome with truffle and smoked salt
The future of vegan cuisine: fermentation, spiciness, and regionality
Whether fermented chili oils, rhubarb kimchi, or lovage pastes: the future lies in playing with complexity, old techniques, and regional flavorings. “Fermentation brings depth, regionality brings soul. And when used correctly, spiciness brings excitement—not aggression,” says Luger.
Our conclusion for the future
A current look at the market clearly shows that it is worth taking a closer look at vegan cuisine and spice expertise now. According to a 2021 Statista study, 3.2% of the European population already follows a vegan diet, which corresponds to around 2.6 million people – and the trend is rising. That may not sound like much, but it opens up new opportunities. Added to this is a market whose importance is growing rapidly: from 2018 to 2020, European plant-based food sales rose by 22%, and in Austria alone by 57%. This proves that vegan cuisine has long since established itself in everyday life – and is no longer just a niche market.
Those who consciously, deeply, and creatively engage with plant-based seasonings today are not only targeting vegans—they are appealing to all conscious foodies. This type of cuisine simplifies work processes (fewer substitute products, more flavor from the shelf), offers more variety, and appeals to guests and employees alike, who increasingly expect quality, flavor, and sustainability even outside of vegan trends.
From Genusspunkt Sept-Oct 2025
© Stay Spiced !
