Lean on umami

Fat helps develop flavor in foods, but it’s not the only path to flavor town. (Sorry, did that just sound like something Guy Fieri would say?) Umami, which means “pleasant savory taste” in Japanese, is found in foods rich in glutamates—compounds that contribute a full, robust flavor to food. Meat is rich in it, but in our plant-based food pyramid, there are plenty of other umami-rich options: fermented foods, mushrooms, sea veggies, sun-dried tomatoes, tomato paste, miso, soy sauce, etc. We use plenty of these foods in our dishes.