In an earlier articles, I discussed substituting flax seed for eggs as a binder in recipes. There are many substitutes that can be utilized in traditional recipes rather than dairy or meat products. I hope these ideas assist in converting your favorite recipes to vegan.
Instead of one egg in baked goods, casseroles and burgers, a person may select:
- 2 tablespoons mashed avocado
- 2 tablespoons moist oats
- 2 tablespoons nut butter
- 2 tablespoons moist bread crumbs
- 2 tablespoons mashed potatoes
Vegan Scrambled Eggs:
Vegan scrambled eggs can be cooked by substituting silken tofu, broth and nutritional yeast. Then add onions, mushrooms, peppers and vegan cheese for a delicious serving of scrambled eggs vegan style.
- Heat 2 tablespoons of vegetable oil in a skillet over medium heat.
- Add your choice of vegetables.
- Add crumbled tofu and stir with spatula.
- Add 1/4 cup of nutritional yeast and 2 heaping tablespoons of broth powder and stir.
- Salt and pepper to taste.
Crisco shortening can be utilized in most recipes in the place of butter as a vegan substitute; however, a healthier choice would be Canola oil. The substitute ratio is 3/4 cup of Canola oil for 1 cup of butter. Margarine may be substituted in equal parts for recipes calling for butter.
Soy milk may not be the best milk substitute for females, as it may cause health risks. Almond milk and rice milk may prove to be a better substitute. Both almond milk and rice milk are often flavored with various sweeteners and even chocolate flavorings. These sweeteners and artificial flavorings could alter the final taste of a finished recipe. The best option is to select a milk substitute with few added ingredients.
For recipes calling for buttermilk, select your favorite brand of plain almond or rice milk. It is best to select a product with few ingredients to alter the final taste. Lemon juice or vinegar may be utilized with either almond, rice or soy milk for a vegan substitute for buttermilk; however, remember that females should be cautioned against soy milk. The proper ratio is 2 tablespoons of vinegar or lemon juice combined with 1 cup of a vegan milk product.
*Image courtesy Flickr creative commons.