A gelatinous substance derived from red algae, agar agar has been used in Asian recipes for centuries. More versatile than gelatin, this plant-based substitute has a higher melting point and maintains its form at room temperature. Free from soy, corn, gluten, dairy, yeast, wheat, egg, sugar and preservatives, this natural setting agent is suited to all dietary requirements and intolerances. It is typically sold in powder or flake form, and can be found in Asian supermarkets, health food stores and online. When substituting for gelatin in a standard recipe, the powdered form of agar agar can be swapped in equal weight for its animal-derived counterpart. Or if you can only come by the flakes, one teaspoon of powdered agar agar is roughly equivalent to one tablespoon of agar flakes.

To prepare, first dissolve the powder or flakes in water, or other liquids like milk, and bring to the boil, before simmering over medium heat until it has thickened. Agar agar comprises 80% fibre, and supports healthy digestion by absorbing glucose in the stomach and passing through the digestive system quickly, preventing the body from storing excess fat. Agar agar can also offer a sense of fullness, leading to it being used in some diet products.

You can use this product to thicken soups and custards, set jellies and in fruit preserves, as well in making homemade vegan marshmallows to gobble up plain, toasted or sticky in smores. You can also try making this Malaysian dessert recipe for coconut and palm sugar jelly.