I bought a jar of Vegemite from my supermarket just out of curiosity. I tasted it and it’s not bad. Reminds me of miso paste. My problem is that I have no idea how this stuff is supposed to be used. My only idea is to spread it on toast. Does anyone have any suggestions or tips or recipes that could help a guy use up a jar of Vegemite?
The only use I have ever found for it is to say to some unsuspecting person “Here, taste this.” then to laugh at them as they react in horror and disgust.
Don’t know if that helps or not.
Whatever you do, don’t make a moose. We already have one of those.
It gets spread on toast. And on those savoury biscuit things (I’m pretty sure you have a different name for them that we do.) I’m not a big fan on vegemite “recipes”
What Can I Do With Vegemite?
Threaten people, mostly. Spreading it thinly on toast is it’s designed use. If you want to treat it as an ingredient, use it as you might, say, anchovy paste, a one-step way to infuse a lot of salt and some ancillary flavors into a much larger dish. I could see stirring a spoonful into a soup (not a clear soup!) or a sauce, or trace amounts into an omelet, but that’s about it. It might, along with some tumeric or mild paprika or coriander, serve as a sort of vegetarian boullion.
Er, that’s boullion* cube*.
A spoonful in gravy works a treat.
And next time buy Marmite.
Now, whenever I hear vegemite I can only think of the way that Cervaise described it. It has kept me from buying a jar at World Market.
I’m still working on my 2.5 kg pail of Vegemite. Usually I’ll toast an Orowheat Australian Toaster Biscuit (English muffin) and put a little marge on it. Then I’ll spread on the Vegemite. I have the impression that I put it on thicker than I’m supposed to, but that’s how I do it. I soften a slice of medium cheddar cheese in the microwave oven and put it on top of the warm muffin. Mmmmm! 
FWIW, I have a ‘travel jar’ of Vegemite that I take with me since I’ve yet to find any restaurant that serves this wonderful condiment.
I’d have to agree with Cervaise. Tried some in eNZed. I figure if I ever get a hankerin’, and no Aussie food section is nearby, I could just let some bread rot under a log, soak it in brine, mush the mess up and let it dessicate until it’s got the consistency of spackle, and hey-presto: Do-it-yourself vegemite. Besides spreading on toast to punish yourself (a morning ritual of mortification, perhaps?), I can’t see many uses for it. If your meal needs that extra saline kick, just pour a mound of salt and something like rotten sourdough into the bowl. Then pound a mega-dose of B-complex. No need to run to the specialty foods market and actually pay extra for that.
Here’s how I like it:
Toast some bread.
Slather with butter.
Spread a thin layer of Vegemite over the butter.
Eat with scrambled eggs. Maybe put the scrambled eggs on the toast!
And get ready for the warm tingly afterglow.
Hmm…I still have a bit of Marmite around. I should try the cheese & toast thing with it.
Warm and tingly afterglow? Wow. I must have been given some baaaad vegemite.
Toasted cheese and vegemite sandwiches. The comfort food to beat all comfort foods.
I love that you remember this.
For the record, this phrasing is only slightly refined from my original immediate reaction. After I got done gagging, my (laughing) wife said something like, “Pretty bad, huh?” And I said, “It was like sticking my tongue up a dog’s asshole.”
I’ve modified the wording just a bit for mellifluence, but the sentiment has remained solid all this time.
Two slices of thick white bread, buttered with vegemite and a big handful of lettuce makes a great sandwich. Bean sprouts are OK too.
When I was a kid my mother used to make sandwiches with vegemite and chopped nuts. I used to like them but no-one else has ever heard of this type of sandwich.
I know there are people who love this stuff, but I tried Vegemite, and I thought it was absolutely vile, so I put a glob of it on a chunk of bread and tried to feed it to my rats. They wouldn’t eat it. By golly, there aren’t many things that a rat won’t eat. To me, this proved that Vegemite is not, in fact, a food. It might make good spackle, though.
I tried Marmite (somewhat similar) and it’s just so incredibly salty and smoky tasting. It realy is an acquired taste. I kept at it for a month or two every now and again, but I didn’t acquire it. My first jar was my last jar.
Many good uses mentioned in this thread! I use it in my spaghetti sauce recipes, to “beef” up the flavor. Also in some soups, stews, chowders, and even a little in a pot roast to intensify that taste.
My wife got me the Vegemite cookbook for my birthday a few years back. That’s been a helpful guide. From the simple (“cuppa vegemite”: 1 tsp vegemite, 1 cup hot water, mix, sip) to the complex (“CaGoTurDuChiSquab”: Stuff a squab with vegemite and bread cubes, stuff it in a chicken, stuff them in a turkey, stuff them in a goat, then stuff all that in a camel. Roast until done. Baste with vegemite water.)
But my favorite is on a buttered english muffin with cheddar and a little onion powder. I also on occasion slap a slice of summer sausage on that, and add a poached egg and some chipotle tabasco sauce.
Johnny, my 2.5 kg tub is nearing empty! I’ll have to re-order real soon. I’ve got some good British Marmite in reserve. I love 'em both!
I wonder why you bought a jar of something you didn’t know how to use. You must be the devil-may-care type.