Vegemite is an Aussie breakfast staple, but a closer look at its ingredients list recently – processed and synthesized, has had me reconsider. Instead, in a lightbulb moment I decided to try miso paste as an alternative and, my gosh, it was so vegemite-like! Here are a few good reasons why it’s a better choice.
Vegemite is an acquired taste. The spread has a texture of sticky chocolate ganache, and even looks like it, but the flavour is far from it. It is pungent, salty and sharp. It took me a good few years of minature tastings to be convinced of its flavour enough to say I enjoyed it, especially when topped with cheese and a slice of tomato. I wanted a healthier alternative. A gluten-free and wheat-free vegemite recommendation for coeliac friends. I’ve recently made the switch from vegemite to a similar-tasting Japanese shiro miso paste and, surprisingly perhaps, I absolutely love it. It’s soooo good and very good reasons.