The best spices for vegetarian and vegan cooking

Vegetarian and vegan cooking depends on a delicate balance between textures, flavours and nutrition.
Without meat or fish, spices become essential. They shape dishes, strengthen vegetable flavours, transform legumes and reveal the potential of plant proteins such as tofu, tempeh or cashew nuts.

When well chosen and well used, spices bring character without unnecessary complexity. A sprinkle of smoked paprika, a touch of curry or a spoon of turmeric can change the entire profile of a dish.

Vegetarian and vegan cooking often relies on natural ingredients rich in plant protein. Spices lift flavours, bring balance and help build depth. Here are the essentials and how to use them.

Smoked Paprika

Smoked paprika is sweet, warm and slightly fruity. It brings depth and gentle heat to plant-based dishes. It works beautifully with roasted vegetables, grilled tofu or sautéed cashew nuts. Its smoky aroma instantly adds body to simple dishes.

• Use: ideal for tofu marinades, plant-based protein mixes and roasted vegetables.
• Tip: mix with cumin and garlic for a quick, flavourful rub.

Cumin Seeds

Cumin has warm, earthy and slightly bitter notes. It boosts legumes such as lentils, chickpeas or beans.
It pairs well with curries, veggie chili and spice rubs for tofu and tempeh.

• Flavour: warm, slightly bitter, lightly spicy.
• Use: lentils, veggie curries, hummus, vegetarian chili.
• Tip: lightly toast the seeds to intensify the aroma.

Curries

Curry powders bring complexity and balance to vegetarian dishes.
Different curries create different moods:

Red curry: round, aromatic, ideal for tempeh and Asian vegetables.
Green curry: fresh and bright, perfect for tofu and coconut sauces.
Yellow curry: aromatic, slightly powerful, great on roasted vegetables or cashew nuts.

• Use: vegetables, tofu, tempeh, cashews.
• Tip: add at the end of cooking for a stronger, more vivid flavour.

Zaatar

Zaatar blends thyme, sesame and sumac. It adds an herbal, citrus lift with a subtle crunch.
Perfect on roasted vegetables, tofu or flatbreads. It pairs beautifully with olive oil or vegan yogurt for a quick dressing

• Flavour: herbal, lemony, sesame-forward.
• Use: roasted chickpeas, baked vegetables, pita, hummus, veggie salads.
• Tip: sprinkle just before serving to preserve sesame crunch.

Turmeric Powder

Turmeric has a soft, earthy flavour and brings natural golden colour. Great with legumes, it also provides antioxidants and vitamin C.
It enhances vegetable curries, tofu sauces, and blends well with coconut milk for a comforting broth.

• Use: lentils, vegetable curries, rice, creamy sauces.
• Tip: always pair turmeric with black pepper to improve curcumin absorption.

Harissa Powder

Harissa powder brings controlled, aromatic heat. It lifts the taste of legumes, vegetables or plant-based proteins.

• Flavour: spicy, warm, aromatic.
• Use: grilled vegetables, rubs for tofu or tempeh, sauces.
• Tip: mix with olive oil for a simple marinade.

Ginger Powder

Ginger is fresh, spicy and slightly citrusy. It works for soups, sauces and marinades. It brings brightness to mild dishes and balances sweet, savory recipes.

• Flavour: powerful and fresh.
• Use: curries, sauces, soups, tofu and tempeh marinades.

Garlic and Onion

Essential in plant-based cooking, garlic and onion create the aromatic base of many dishes. Roasted garlic, caramelised onions or onion powder all enhance tofu, tempeh and vegetables.

• Use: sauces, vegetable stir-fries, stews and everyday meals.

Coriander (Seeds or Fresh)

Coriander adds freshness and complexity, perfect as a final touch before serving.

• Flavour: lemony, slightly spicy.
• Use: legumes, curries, stews, dressings.

Sesame Seeds

Sesame adds crunch and a soft, nutty flavour. Perfect with grilled tofu, sautéed vegetables and roasted cashews.
A great topping for vegan bowls.

• Use: topping for roasted vegetables, tofu, tempeh, salads and Asian-style dishes.

Dry rubs and Spice Marinades

Dry rubs are an excellent way to give strong flavour to tofu, tempeh or cashew nuts.
These powdered blends combine many freshly ground spices to create an aromatic coating that penetrates the food before cooking.

A few minutes of rest are enough to let the spices infuse.
They transform a simple vegetarian dish into something rich and full of character.

To make spice pairing easier in vegetarian and vegan cooking, here is a clear summary based on your main ingredients.

This table helps you choose spices that match the texture and flavour of each vegetarian ingredient.

Quick recipe ideas

• Khmer Red Curry with vegetables
  A rich, aromatic dish with coconut milk, carrots, cauliflower and a hint of ginger.
• Khmer Green Curry with Halloumi
  Fresh and vibrant, perfect with tofu or halloumi for a vegetarian twist.
• Yellow Curry Scones
  Soft, warm and aromatic, ideal for brunch or a savoury snack.
• Shallot Tatin with Cocoa Rub
  Sweet, caramelised shallots balanced by the depth of cocoa and spices.
• Grilled Tempeh with Campfire Rub
  Smoky, bold and rich in flavour, excellent for bowls and wraps.
• Flatbread with Zaatar
  Crispy, aromatic and perfect with hummus or roasted vegetables.
• Turmeric Bread
  Soft, colourful and gently spiced, perfect for soups or sandwiches.

Vegetarian cooking brings together vegetables, legumes, tofu, tempeh, cashew nuts and plant-based proteins.
Each category needs the right balance of flavours to replace the depth usually provided by animal proteins.

Textures matter:

Legumes bring softness and comfort.Tofu and tempeh offer firm, neutral bases that absorb spices easily.
Cashews and nuts add crunch, richness and natural fats.
Playing with these textures helps make vegetarian meals satisfying, complete and enjoyable.

Balancing flavours in vegetarian dishes

• Sweet: squash, carrots, sweet potatoes

• Bitter: cabbage, broccoli

• Umami: fermented tofu, nutritional yeast, roasted cashews

• Spicy: pepper, curry, paprika

Balancing these flavours helps you build dishes that feel complete and harmonious.

Why spices play a key role?

Spices add depth, warmth and character. They improve flavour perception, elevate textures and create structure in plant-based cooking. Turmeric colours and perfumes. cumin and coriander bring roundness and balance. Smoked paprika adds body.
Ginger lifts and refreshes.

In vegetarian cooking (non-vegan), eggs and dairy offer soft textures and gentle flavours.
Spices can elevate them easily. Scrambled eggs or omelettes become richer with yellow curry, smoked paprika, pepper or dried herbs.
Fresh cheese, yogurt or cream turn into aromatic dips or sauces with coriander, nutmeg, cardamom or a hint of chili.

How can I add more flavour to a vegan dish?

Marinate plant proteins, add spices at the end of cooking, and play with textures.
Dry rubs and ready-made spice blends are very effective.

Which spices work best for tofu, lentils or roasted vegetables?

• Tofu: smoked paprika, green curry, garlic, ginger
• Lentils: cumin, turmeric, ras el hanout
• Roasted vegetables: zaatar, harissa, yellow curry

Should plant proteins be marinated?

Yes. Marinating tofu, tempeh or cashews helps spices penetrate and boosts flavour.
Use a dry rub and leave for at least 30 minutes, or overnight for even better results.

How can I use cashew nuts in vegetarian dishes?

Roasted or natural, they can replace animal proteins in curries or be used as toppings for bowls, salads or noodle dishes.