Carla Hall, known for being on Top Chef and the former co-host of The Chew, shared the go-to spice that she adds to vegan meals to get that ‘meaty’ flavor.
Although Hall is not vegan, she follows a flexitarian diet and explained to Essence that her mother and sister don’t eat dairy because of issues with high cholesterol. She previously told Southern Living that she instead turns to coconut milk or almond milk as a swap for sour cream in her cornbread. Through trial and error, she has learned that making meatless dishes taste amazing is simple and you don’t have to sacrifice any flavor.
Smoked paprika is the must-have spice that Hall uses in many of her plant-based dishes. Smoked paprika, also known as Spanish paprika, is a type of spice made from dried and smoked peppers. It is made by first drying peppers, typically red peppers, and then smoking them over an oak fire, which gives the paprika a smoky flavor. It is commonly used in Spanish, Mexican, and South American cuisine to add a smoky flavor and rich, deep red color to dishes. It is also often used in stews, soups, marinades, and sauces, as well as on grilled meats and vegetables.
There are three different types of smoked paprika: sweet, bittersweet, and hot. Sweet smoked paprika has a mild, sweet flavor, while bittersweet smoked paprika has a slightly bitter and more intense flavor. Hot smoked paprika is made from spicy peppers and has a hot and smoky flavor.
Hall explained to Essence that her grains are naturally vegan.
“My grains have been vegan for years. Even at my restaurant my grains were vegan. And I use smoked paprika instead of ham or turkey or smoked chicken. So they’ve always been and it’s really light.”
One of her most famous recipes is this Vegan Southern Collard Greens which boats a generous amount of paprika.
Source: Hallmark Channel/Youtube
Check out these incredible homemade recipes you can make featuring paprika!
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