Vegan

Vegan Replacements in Cooking and Baking

Egg Replacers (eggs serve as leavening agents and

binders)

EnerG brand egg replacer

Mix 1½ tsp with 2 Tbsp warm water to make substitute for one egg/
Only use as substitute in baked goods; cannot make omelets out of this product. Works as leavening agent, not as binder.

Flax meal

1 Tbsp ground flax plus 3 Tbsp warm water. Blend for 1 -2 min and let sit for 2-3 min until consistency of egg is reached. Will not help with rising, may make foods chewier; used as a binder.

Silken tofu

¼ cup, blended until smooth; provides the binder but not the leavening.
Applesauce and mashed banana
Can both be used as binders but not as leavening agents; use 1 mashed banana or ¼ cup applesauce.
The following can be used to replace 1 egg
2 Tbsp. potato starch
1/4 cup mashed potatoes
1/4 cup canned pumpkin or squash
1/4 cup puréed prunes
2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again

Egg Replacement Tips

• If a recipe calls for three or more eggs, it is important to choose a replacement that will perform the same function (i.e., binding or leavening).
• Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.
• When adding tofu to a recipe as an egg replacement, be sure to purée it first to avoid chunks in the finished product. Be sure to use plain tofu, not seasoned or baked.
• If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.
• If you’re looking for an egg replacement that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.
• Make omelet and scrambled egg substitutes with tofu (tofu scramble).

Milk Substitutes (buy fortified/enriched/unsweetened)

Almond milk
Rice milk
Soy milk
Coconut milk
Buttermilk substitute

Combine 2 Tbsp cider vinegar with 1 cup plain soy milk to get a substitute that will work in recipes calling for buttermilk

Hemp milk
Hemp Bliss, Living Naturals

Dairy Free Solid Shortenings

Coconut oil
Earth Balance
Trans fat-free, gluten-free, casein-free, vegan tub margarine
Earth Balance
Trans fat-free, gluten-free, casein-free, vegan margarine sticks (soy-free version available)
Spectrum shortening (made from palm oil)

Gluten Free Dairy Free Chocolate

There are several brands of dairy-free and sugar-free chocolate chips; however, some are grain-sweetened with malted barley and these are not gluten-free. Look for chips that contain only sugar, chocolate liquor, nondairy cocoa butter, and soy lecithin. Goodbaker.com has vegan chocolate chips. If you are highly sensitive to trace amounts of gluten and dairy you will want to check with the chocolate chip company to make sure the vanilla is gluten free.

Enjoy Life semi-sweet chocolate chips

Enjoy Life brand of chocolate chips is dairy-free and made in a dedicated gluten-free, nut-free facility.

Tropical Source semi-sweet chocolate chips
Rapunzel brand semi-sweet chocolate chips
Natural unsweetened cocoa powder

Plant-Based Must-Reads

Veganist by Kathy Freston
www.kathyfreston.com
Dedicated to educating those who are moving towards a more plant-based lifestyle.
Crazy Sexy Cancer Survivor by Kris Carr
www.crazysexycancer.com
Focuses on the reader’s journey in learning to live with cancer and survive it through plant-based diet, and a series of spiritual insights. (Not just for cancer patients, but truly for anyone going through a “rough patch”).
The China Study by T. Colin Campbell, PhD
thechinastudy.com
The China Study details the relationship between nutrition and heart disease, diabetes, and cancer, as well as its ability to reduce or reverse the effects or risk of these deadly diseases.
Engine2 Diet by Rip Esselstyn
engine2diet.com
Guides the reader through a plant-powered eating plan based on a diet of whole foods.
In Defense of Food by Michael Pollan
michaelpollan.com
Michael Pollan addresses the American food paradox: “the more we worry about nutrition, the less healthy we become.” His philosophy is simple: Eat food. Not too much. Mostly plants.
Christina Cooks by Christina Pirello
www.christinacooks.com
Christina Pirello is the Emmy-award winning host of Christina Cooks on the Create Network. She has authored multiple cookbooks, all based on whole foods cooking, and is considered a preeminent authority on natural and whole foods.
Vegan For Life by Jack Norris, R.D. & Virginia Messina, M.P.H., R.D.
www.theveganrd.com/vegan-for-life
A definitive guide for aspiring and veteran vegans, or for those who have decided to take a few steps towards a more plant-based diet.

Check out the Links page for a list of Vegan restaurants and bakeries.