When we think "struggle food" we usually think random leftover food around the house and when we think vegan products we usually products that sell at a premium. The next frontier in spices will serve both these consumers: spices that make any food taste like meat.

Right now as I write this the next paradigm in spices is being pitched: spice blends that make your vegetables taste like meat. If you thinking "yeah well I put chicken spice on mushrooms". We are way, way past that, now we are talking about spices that can trick the brain with the "retronasal technique" or "retronasal olfaction" a sensory perception phenomenon in which aromas released in the mouth during the act of chewing or swallowing a food product influence the overall flavor perception.

In the context of creating plant-based or vegetarian dishes that aim to mimic the taste of meat, the retronasal technique plays a crucial role. Spices and seasonings are often used to enhance the flavor of plant-based ingredients and create a sensory experience that resembles meat.

But this begs the question in a majority poor country like South Africa: can it replace Maggi chicken seasoning or beef stock as the spice of choice for struggle food?

Broke people have a problem: How to make whatever is left in the house more palatable. Real poor people will usually tell you this is putting a meat or chicken flavoured seasoning on rice or beans.

No new spices are invented but it is 1. how the spices are combined and 2. the spices must not be preground.

You are looking to develop a brand of spices and flavours that can mimic meat flavours. Now in the case of vegan spice is half of the equation and the texture of the meat substitute is another. You need to develop a spice that will work on anything - even rice.

Research & Immerse
There are several spice blends and seasonings that can be used to enhance the flavor of vegetables and create a savory profile that mimics the taste of meat. Here are some popular spice blends and ingredients for this purpose:

Umami Seasoning: Umami is known as the fifth taste, characterized by a savory and meaty flavor. Umami seasoning often combines ingredients like dried mushrooms, soy sauce, and nutritional yeast to add depth to vegetable dishes.

Smoked Paprika: Smoked paprika adds a smoky, earthy flavor to vegetables and is particularly effective in dishes where you want to create a barbecue or grilled meat flavor.

Liquid Smoke: Liquid smoke is a potent flavoring that imparts a smoky taste to dishes. It's commonly used in vegan or vegetarian recipes to add a smoky, grilled-meat-like essence.

Tamari or Soy Sauce: These sauces provide a salty and savory component to dishes, adding a "meaty" umami flavor. Tamari is a wheat-free soy sauce suitable for gluten-free diets.

Mushroom Powder or Seasoning: Dried mushroom powder or mushroom seasoning can add a rich, earthy flavor that is reminiscent of meat.

Nutritional Yeast: Nutritional yeast flakes offer a cheesy, nutty, and savory flavor (often used to add umami to many types of dishes.), making them a popular choice for adding depth to vegan and vegetarian dishes. This vegan seasoning is a tasty cheese replacement and has many health benefits.

Xiangchun, or Toona Sinensis, is a fresh herb known to taste like beef and onions.

Bouillon Cubes or Paste: Vegetable bouillon cubes or pastes can be dissolved in water and used as a flavorful base for soups, stews, and other dishes. See The Difference Between Stock, Broth, and Bouillon.

Sage: Ground sage is an herb known for its savory and slightly peppery flavor. It's a common ingredient in vegetarian stuffing and roasted vegetable dishes.

Rosemary: Rosemary adds a woodsy and herbal note to dishes, often used to mimic the flavor of roasted meats.

Thyme: Thyme is an herb with a savory and earthy flavor that pairs well with roasted or grilled vegetable dishes.

Onion and Garlic Powder: These powdered seasonings provide a savory and aromatic base for a wide range of vegetable dishes.

Cumin: Cumin is known for its earthy and slightly nutty flavor, often used in dishes with a Southwest or Middle Eastern influence.

When using these spice blends and ingredients, it's essential to experiment with different combinations to find the flavor profile that best mimics the meaty taste you desire. Adjust the quantities of each seasoning to suit your personal preferences and the specific vegetable dishes you are preparing.

Now a lot of these spices are well known combinations like if you making grilled mielies rubbing it with chili powder, smoked paprika and ground cumin will give you that smoky taste.

Now I don't have a specific formulation. I know there are some people working on spice brands that will be marketed in that way one of the focus is "smoky sensations". But I have heard that ground dried chipotle chillies (dried and smoked jalapeno chillies) is one of the components. It is described as "tasty with a deep intriguing smokiness".

Those are available in SA but they are not cheap in retail. To test it you can get Whole Dried Chipotle Chillies - R32 per 10g at Woolies that is probably the most accessible in the R&D phase (or rather research & immerse stage). El Burro Mercado and Azteca sell them as well.

I will zero in another one of the most effective abovementioned products that can be used as is to achieve this our goals by adding a braai taste to almost anything: liquid smoke.

Liquid Smoke

Liquid smoke is a food flavoring and seasoning product that imparts a smoky, grilled, or barbecue-like flavor to dishes, even when they have not been cooked over an open flame or in a smoker. It is typically used in cooking to add a smoky aroma and taste to a variety of foods, including meat, vegetables, sauces, and marinades.

Liquid smoke is made through a process that involves the following steps:

Wood Combustion: Wood chips or sawdust from hardwood, such as hickory, mesquite, or applewood, are burned in a controlled environment with limited oxygen.

Condensation: The smoke generated during the combustion process is captured and condensed into a liquid form.

Filtration: The resulting liquid smoke is filtered to remove any solid particles, leaving behind the smoky flavor and aroma.

Liquid smoke is typically available in bottles or containers and is often used sparingly in recipes. It provides a convenient way to add a smoky flavor to dishes without the need for traditional smoking methods. It is commonly used in the preparation of barbecue sauces, marinades for grilled meats, biltong, and a wide range of savory dishes.

It's essential to use liquid smoke in moderation, as a little goes a long way, and adding too much can result in an overpowering smoky flavor. Liquid smoke is a valuable ingredient for those who enjoy the taste of smoked foods but do not have access to outdoor grilling or smoking equipment.

Further Reading
The Ultimate Guide: How to Get Vegan Recipes to Taste Like Meat?
Must-Have Spices For Flavoring Meat Substitutes (deals with meat substitutes as well)