Homemade Marmite/Vegemite

For all you vegemite and marmite lovers out there, here is a homemade recipe for you.

(In case you wonder why these wonderful products are not sold in the US, it is because some higher-up in our government has decided that they should be a controlled vitamin supplement substance.  And therefore can no longer be imported.  Go figure......

I discovered the demise of these wonderful cooking products in the US when I tried to bring Vegemite in to the States after visiting Australia several years ago.

Also a military friend tried to slip it past customs in Hawaii when returning from Australia.

Both times, the product was confiscated.

One day soon, I shall have a discussion on the importation and exportation of food products between the US and our world.  Please join in!

I discovered the recipe in one of those serendipity moments when I wasn't even looking for it.

It comes from an old Seventh Day Adventist vegetarian recipe book called Nature's Harvest, printed by the Walla Walla General Hospital Auxiliary.

On a side note,  SDA vegetarianism needs to evolve to include the wonderful world of spices and herbs. (But that is just my opinion.)

There is an untapped incredible amount of healing properties in herbs and spices, as I have been discovering for the last 20 years!

-----VEGEX - page 44 in the yellow section of Dressings & Spreads & Vegetables----

-----And here is my own recipe that evolved from the VEGEX recipe:
(In general, I seldom write down the amount of the ingredients when I tweek a recipe, but add and mix until I like the taste.  So, this is your moment to create your own!
Ingredients:
*Nutritional yeast - Bragg is the best I have used; Red Star produces a good yeast but it may not be organic.  Haven't checked since I am able to use Bragg.
*Instant Postum, Pero, etc.  (Postum is no longer produced in the States. Sad, sad.)
*Sea salt
*Amino Acids - Bragg brand is the best I have used.
*celery seed, ground - I have a little coffee grinder only used for herbs and spices
*butter
*onion powder

If you are going to attempt to make this, it is assumed that you are familiar with the consistency and taste of vegemite and/or marmite, and therefore will be able to create a palatable substance.

***This is an amendment to the original post in that I have tweaked the recipes here and there: melting ghee or butter in a pan and then adding the ingredients, or a combination of ingredients from both recipes, makes a very savory, warming, creamy paste that is very spreadable warm.  Although the butter separates from the yeast (mystery to me as to why), it will stir up. The bit that doesn't, I pour in with the "golden paste" that sits on the back of my stove.   Of course, the butter hardens in the fridge, so take out the portion you want to use and let it warm up before spreading.

Enjoy!

Have a wonderful and magical day!