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Easy Ingredient Substitutes & Alternatives That Add Great Flavor
When it comes to food, we all want to mix things up a bit, right? Sometimes, adding a little twist to your usual recipe can make all the difference. And that’s where alternatives come in. Swapping out certain ingredients for healthier options or adding extra herbs and spices to boost the flavor can make a dish truly sing. But where do you start? Well, lucky for you, Knorr has got your back. From top tips to delicious products, Knorr can help you take your cooking game to the next level. So why not check out their suggestions and try something new today? And don’t forget, with your military benefits, you can save cash on the ingredients by shopping at your Commissary. It’s a win-win situation!
Looking to make your favorite recipes plant based? Use canned beans as a substitute protein source for chicken, pork, beef or fish. They are less expensive and lower in saturated fats.
Tip: Look for low-sodium or no-salt-added when buying canned. Rinsing and draining canned beans can also help to reduce sodium by up to 41%[1].
Looking for an alternative to salt? Try adding these ingredients as an alternative that can bring a burst of saltiness and umami flavoring to your dish:
- Soy sauce
- Parmesan Cheese
- Anchovy Paste
- Seaweed
- Fish sauce
- Pickles or pickles vegetables
- Bacon
- Bouillon cubes and powder (Link opens in new window.)
- Onion Soup Mix
Does your dish need a little sweetness? Try adding one of these sweet flavor bursts:
- Sugar
- Maple syrup
- Honey
- Ketchup
- BBQ sauce
- Balsamic or Apple Cider Vinegar
- For more ideas on ingredient substitutes and alternatives, explore our Knorr Sides Pantry Pals (Link opens in new window.) for creative and easy ways to make meals with Knorr Sides or our Knorr Bouillon Pantry Pals (Link opens in new window.) for ways to add flavor to a quick dish.
[1] Roberta L. Duyff, John R. Mount & Joshua B. Jones (2011) Sodium Reduction in Canned Beans After Draining, Rinsing, Journal of Culinary Science & Technology, 9:2, 106-112, DOI: 10.1080/15428052.2011.582405