More Sources of Umami for Vegans

When umami derived from meat, fish, eggs, and dairy products is not an option, one must, like the Buddhist monks who invented the vegetarian temple cuisine shōjin ryōri, have recourse to plants and fungi. Obvious sources are dried fungi, which have both glutamate and nucleotides; fermented soybean products, such as soy sauce, miso, and fermented tofu; or fermented wheat protein, such as seitan. The easiest way, of course, is to make use of hydrolyzed vegetable protein, yeast extract, and nutritional yeast.