My 5 Favorite Ways To Eat Vegemite {Happy Australia Day, 26 January!}

Is there anything more Aussie than Vegemite? It’s such an iconic and yet misunderstood food. Non Aussies tend to put waaaay too much Vegemite on their bread, you really only need a scrape. Vegemite is one of those tastes that is a little hard to describe. It’s mostly salty, slightly bitter, a bit malty and has a strong umami flavour. It’s not really like any other substance on earth. It might seem a bit weird if you didn’t grow up with it but I think most people can come to love it, if it served up correctly. Because we are happy Vegemites! And if you haven’t seen this wonderful piece of historic Australiana….

Speaking of growing up with vegemite, I have some pretty Australian roots and I have eaten vegemite my whole life. Mr Ask has not. His parents immigrated to Australia from Denmark and the Philippines and whilst he does love some vegemite on toast, he hasn’t got the deep love that I do. You see, when I was sick or sad or in need of a good sook, Mum would make me up some vegemite toast and cut it into little squares. Heaven! But vegemite toast wasn’t the only way to use vegemite in our household. Mum had her ways in the kitchen and that’s what I’m going to share with you today. I even have Mum sitting with me as I type, that way I can be sure I’m keeping it real!
The cool thing about vegemite is that it adds some punchy umami (and saltiness) to all sorts of vegetarian and vegan dishes. And because vegemite is a yeast extract it’s pretty rich in B vitamins, specifically thiamine, riboflavin, niacin and folic acid. Unlike Marmite and some other yeast extracts, the normal version contains no vitamin B12 although both B6 and vitamin B12 are both added to the low-salt formulation but I just can’t see the point in a low salt variation!

1. Good Ole Vegemite Toast

The original use for this dark and delicious spread! We really think a good bread is important, something nice and crusty. Think Vienna, sourdough, rye or dark rye. Get it good and toasted and slather it with butter. If you are vegan, Mum has always loved Nuttelex as dairy free alternative. Now scrape a little vegemite on top, more if you are a veteran and in to it. Perfect! Great any time and any day but the B vitamins make this an amazing hangover cure.

2. Vegemite Avocado Toast

This is Mummy Asks favourite and she has been making it since the 70’s. Dark rye bread is the bread of choice, just go with something sturdy. Give it a really good toast, I mean really brown it and make it crispy. Add vegemite to taste, I think you can go in a bit harder than usual. Lay on some sliced or mashed avocado and give it a generous squeeze of lemon. And maybe a bit more lemon. Now cover that in black pepper and enjoy the food of Aussie godesses!

3. Vegemite Pasta

Look, Nigella may have made this humble dish into a fancy one when she put out her marmite version but Mum has been making this forever and with wholemeal pasta! Mum was a vegetarian as a teenager back in 1969 and no one knew what to feed her. Mum was hanging out at the Transcendental Meditation centre and picked up this recipe (she also met my Dad there but that’s another story). I swear I was weaned on this and I still make it for myself when I need comfort or when I am lazy and home alone. Cook some pasta to your liking and while the pasta is still very hot, swirl in some butter and vegemite to taste. Plop it into a bowl and add some grated cheese and dinner is done. Again, you could sub butter for non dairy spread if you fancy and skip the cheese for a vegan version.

4. Vegemite Stock

With all that umami and saltiness, vegemite makes an awesome vegan stock. It adds quite a bit of guts to all sorts of soups and casseroles. Mum has put it in meat dishes for years to add that depth. In fact, I think I’m blowing her secret weapon! If you are a non Aussie with a jar of vegemite, this is probably the best way to use it up. As with all things vegemite, go slow! Add a teaspoon to ½ cup of boiling water to dissolve and add that to 4-6 litres of something and let your taste buds guide you. Mum would use much more….

5. Vegemite Lettuce & Cheese Roll

I can feel the judgement as I type. Lettuce and vegemite? You have to trust me on this. Butter up a nice roll, soft and squooshy but still robust. Add on a scrape of vegemite (or more, to taste) and some slices of aged cheddar. When it comes to lettuce choice, it’s up to you. Many will favour something old school like iceberg lettuce. It’s still fun but I think I prefer the more modern leaf blends. Like the Asians with their sweet, salty, sour, spicy, this has salty, cheesy, carby and crisp. I’ll take two!

If you haven’t had enough vegemite for the day, Mum has two more tips for your Australia Day BBQ!

• Cut a butternut pumpkin (squash in the US) in half and remove the seeds. Smear the cut side with plenty of vegemite. Fill the divot where the seeds were with roughly chopped onions. Drizzle with olive oil and wrap in foil. Cook in a weber (charcoal or wood grill) or oven until tender. Open the foil and allow to cook for 15mins uncovered. Yum!

• Smear a whole, raw chicken with a mix of vegemite, butter and herbs before roasting. While we are all vego, I know that this has been a hit at dinners in the past.

I hope that non Aussies have found a few ways to experiment with the scary, salty, black spread from down under! And even fellow Aussies may have learned a trick or two. I think it’s only right that I put a link to where you can buy Vegemite and have it sent to you, wherever you are in the world. Maybe you are an expat or maybe I have piqued your culinary interest and you’d like to try it. And it would be remiss of me not to mention that Bega seems set to bring Vegemites ownership back to Australian shores (it has been owned by American based Mondelēz for something like 90 years).  I am not overly patriotic but I am glad to see it home. You will prize that jar of vegemite out of my cold, dead hands! It puts the rose in every cheek and joy in an Aussies heart. HAPPY AUSTRALIA DAY!!!