Five weird things to do with Marmite…

Love Marmite? Then you’ll love these weird, yet wonderful, Marmite recipes.

Whether you love it or hate it, Marmite is a versatile, vegan-friendly condiment that works with pretty much anything if you’re daring enough. Mix up your traditional muffins with an added kick of flavour, or go for Marmite hummus if you want to try something really different.

Peanut Butter Fudge … with Marmite

Marmite peanut butter fudge - one of our original Marmite recipes

First, this is not a health food.

Second, remember that time you couldn’t decide between peanut butter and Marmite on your toast, and so you went with both? And remember how good it was? If that was your thing, then THIS is absolutely going to be your big NEW thing.

This fudge can be stored in an airtight container so there is no need to eat it all in one go.

INGREDIENTS:

  • 125g vegan butter
  • 500g soft brown sugar
  • 125ml plant milk
  • 250g peanut butter (crunchy or smooth)
  • 1½ tbsp Marmite
  • 2 tsp vanilla essence
  • 350g icing sugar

DIRECTIONS:

  1. Over a medium heat, melt the vegan butter in a pan
  2. Stir in the sugar and milk, increase the heat and let it boil for three minutes without stirring
  3. Remove from the heat and stir in the peanut butter, Marmite and vanilla essence
  4. Sieve the icing sugar into a large bowl, then pour in the butter-sugar mixture, and beat it with a wooden spoon until it is smooth
  5. Pour it into an 8×8 inch baking tray, smooth it down with the back of a spoon, and let it cool in the fridge for an hour
  6. Cut the fudge into squares with a sharp knife

Mushroom Marmite Muffins

Mushroom Marmite muffins

Bored of regular muffins? This is one of our creative Marmite recipes and boasts a tasty twist on tradition, so if you want to try something new, look no further.

Makes 9

INGREDIENTS:

  • 2 tbsp flax seed
  • 6 tbsp warm water
  • 2 tbsp olive oil
  • 75g mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 75g spinach, stems removed and finely sliced
  • 2 tbsp Marmite
  • 75g dairy free cheese, grated
  • 75g vegan butter, melted
  • 150 ml plant milk
  • 250g self-raising flour

DIRECTIONS:

  1. Heat the oven to 180°C
  2. Mix the flax seed with the warm water and set aside
  3. Fry the mushrooms in the olive oil over a medium heat for 4-5 minutes. Add the garlic, and fry for another minute, stirring
  4. Add the spinach and keep stirring until it has wilted, then remove from the heat. Stir in the cheese and the Marmite until the vegetables are coated.
  5. In a large bowl, stir together the milk and melted butter, and the flax seed mix.
  6. Add the spinach and mushroom mixture, and combine
  7. Fold in the flour, and mix together fully
  8. Heap into muffin cases. Cook for 25-30 minutes or until a skewer comes out clean

Marmite Roasted Veg Baguette

Marmite baguette

Can’t resist a savoury treat? Liven up your lunches with this Marmite roasted veg baguette. This is one of the easiest Marmite recipes and offers gooey, savoury deliciousness.

Serves 2

INGREDIENTS:

  • 1 aubergine / eggplant
  • 1 courgette / zucchini
  • 4 tbsp olive oil
  • 1 ½ tsp chilli flakes
  • ¾ tsp Marmite
  • 1 baguette
  • 2 tbsp vegan mayonnaise

DIRECTIONS:

  1. Heat the oven to 180°C
  2. Thinly slice the aubergine and courgette lengthways into around six pieces and place them on a baking tray
  3. Mix together the oil, chilli flakes and Marmite and brush half of it over the vegetables
  4. Roast the vegetables for 12 minutes, then turn them over and brush with the other half of the oil mixture. Return to the oven for another 12 minutes
  5. Heap into a baguette, along with the mayonnaise and eat while still warm

Chocolate Cupcakes … with Marmite Frosting

Chocolate cupcakes with Marmite frosting

You know that sickly sweetness of buttercream that leaves you full of regrets? Well, the hint of savoury Marmite in this tempers that sweetness without overpowering it. It’s surprisingly delicious.

Makes 8

INGREDIENTS:

For the cakes:

  • 185g / 1 ½ cups self-raising flour
  • 50g / ½ cup cocoa powder
  • 1 tbsp baking powder
  • ½ tsp salt
  • 150g / 1 cup sugar
  • 85g / ½ cup oil or melted vegan butter
  • 200ml / 1 cup plant milk
  • 2 tsp vanilla essence
  • 2 tsp apple cider vinegar

For the buttercream (if you like a high stack of buttercream on your cakes, double these quantities):

  • 150g vegan butter
  • 75g cocoa powder
  • 150g icing sugar
  • 1 ½ tsp Marmite

DIRECTIONS:

  1. Heat the oven to 190°C
  2. In a bowl, mix together the flour, cocoa, baking powder, salt and sugar
  3. In a separate bowl, mix together the oil (or melted vegan butter), plant milk and vanilla essence
  4. Combine the ingredients of both bowls, then add the vinegar and stir well
  5. Heap into eight muffin cases and bake for 20-25 minutes or until a skewer comes out clean
  6. Remove from the oven and allow to cool
  7. Make the buttercream by combining all the ingredients. The mixture should be stiff enough not to slide off your cakes so add more icing sugar if you think it needs it
  8. When the cakes are cool, cover them with the buttercream

Marmite Hummus

Marmite hummus

Here, two of the top vegan foods go head-to-head. We know it can be hard to choose what to have on toast. Marmite or hummus? Marmite or hummus? This is genius in its simplicity. Have both. You’re welcome.

INGREDIENTS:

  • 1 can chick peas
  • 1 tbsp tahini
  • 1 clove garlic
  • Lemon juice
  • ½ tsp cumin
  • 1 tbsp Marmite

DIRECTIONS:

  1. Blend all the ingredients together and add a little water to reach the consistency you like
  2. Alternatively, stir 1 tbsp Marmite into a tub of shop-bought hummus.

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