For my birthday cake, I replaced the water with almond/cashew milk and the eggs with applesauce, and followed the box's instructions for vegetable oil!
By: Kate Bryar, Baker
Veganism and plant-based diets seem to be all the rage right now. With benefits ranging from health to the environment, one cannot help but be curious as to how one suddenly makes this transition to such a different lifestyle. While giving up your beloved mac&cheese and freshly seared steak may seem impossible, vegan transitions and alternatives are much easier and tastier than you might think.
Protein/Main Courses:
Tofu - I know, it's such a basic vegan replacement, but tofu is incredibly versatile! See below for some guidance on how to prepare your tofu!
Tempeh - the lesser-known soy-based protein product! Tempeh has a firmer texture than tofu, and when thinly sliced and sautéed with some soy sauce, it makes a great bacon replacement!
Beans - a staple which can be served in all ways, shapes, and forms. Beans can make up a hearty chili, smooth hummus, or warm stew.
Seitan - seitan is made from vital wheat gluten and has almost as much protein per serving as does meat. It has a texture to mimic chicken and makes a great sandwich.
Craving ? Try
Sloppy Joes -- I've tried just about every "sloppy insert-vegan-replacement-here" combination, and my two favorites are sloppy lentils (steamed lentils cooked in sloppy Joe sauce) and sloppy tofu (crumble up tofu and sauté until golden, and simmer for 5 minutes in sloppy Joe sauce).
A burger -- if you're at a restaurant, both Impossible and Beyond burgers are solid options. They mimic the texture of meat to a scarily accurate degree and still taste great. However, black bean burgers and veggie burgers are often overlooked. They're more of an alternative than replacement as they do not taste like a regular burger, but still a wonderful option.
Omelette / scrambled eggs -- this one may be surprising, but it is possible to make a vegan omelette / scrambled eggs! If you're looking for more of a scramble type texture, crumbled tofu and vegetables, seasoned with salt, pepper, and turmeric makes a lovely savory breakfast. For an omelette replacement, chickpea flour and water makes a batter with a similar consistency.
Dairy Replacements/Alternatives:
Soy/coconut/almond/oat products -- today most grocery stores have at least some type of non-dairy milk. More recently, plant-based yogurts, coffee creamers, and ice creams have hit the shelves. I love Ben&Jerry's dairy free ice cream, and I use Silk brand almond cashew milk in my cereal and coffee.
Cheese -- there are also plentiful dairy free cheese brands in grocery stores, but you can also make your own! I've never tried making dairy free cheese, but I have had success making a vegan Mac and "cheese" sauce with steamed vegetables, cashew cream, and nutritional yeast*.
*nutritional yeast is deactivated yeast which is often utilized in vegan cooking to bring a cheesy flavor to dishes. It has a powdery texture and contains protein, vitamins, and all nine essential amino acids!
Cream - for desserts, coconut cream makes a fantastic whipped cream. In cooking dishes like penne vodka, I've made a cashew cream by soaking unroasted cashews overnight, straining them, and then blending to create a lovely cream.
Baking Replacements: Baking replacements vary by what you're trying to make, but here are some easy switches!
Eggs - 1 egg = 1 mashed banana = 1 flax egg (1Tbsp ground flax seed + 3Tbsp water, sit for 10 min) = 1 chia egg (1Tbsp chia seeds + 3Tbsp water, sit for 10 min) = 1/4c applesauce
Egg whites - if you need whipped egg whites (think mousse and macarons!), aquafaba (the liquid in the bottom of a can of chickpeas) can be whipped up just like egg whites with 1/8tsp cream of tartar
Milk - nondairy milk options vary by your preference, but most nondairy milks work in baking. To make buttermilk, add ~1Tbsp lemon juice to 1 cup of nondairy milk and let sit for about 10 minutes.
Butter - vegetable oil and vegan butter makes a solid direct switch. Coconut oil and other oils also work for some recipes
How the heck do I cook tofu?:
Tofu often receives harsh criticism for having too silk of a texture to be a meat replacement, but if it's prepared right it can have a rather meaty texture. When I know I'm going to be preparing tofu for dinner (ex. buffalo tofu sandwich), I prepare in advance. About 6 hours before cooking, drain the tofu from the package and wrap in a towel. Place under a flat, heavy object and allow the water to press out for 20-30 minutes. Place the tofu in a plastic bag or back in its container and freeze until frozen solid (this could take up to 6 hours depending on how thick your tofu is). Allow to defrost once you remove from freezer. Press again or 20-30 minutes, and your tofu is ready to go!
For plant-based recipes and an idea of what I typically eat as a vegan, check out my vegetarian recipes Pinterest board! https://www.pinterest.it/katebryar/vegetarian-recipes/
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