Nourish - How To ‘Veganise’ Your Baking
Every time I bake something Vegan I get the same response “wow it doesn’t even taste vegan” and there’s only one answer to that – vegan baking isn’t any less tasty or dry than regular baking. You just need to know how and what to substitute with.
Veganism is without a doubt increasing in popularity. There are so many benefits to baking vegan goodies, however many remain reluctant to try out of fear of the unkown. But no need to panic, as I have written a full disclosure on how to ‘veganise’ your favourite recipes, substituting any egg, honey or dairy products without compromising on flavour and texture.
Probably the one people are most concerned about; due to the great binding and moisture delivered by eggs in baking. Here we have you fully covered with a variety of store cupboard friendly options.
Chia Seeds. I have to say chia seeds are my favourite substitute due to their simplicity. Simply soak 1 tablespoon of chia seeds with 3 Tablespoons of water and leave to set for 5 minutes. Voila – one Vegan Egg full of protein and Omega-3. The only downside to the chia seed method is the fraction of people who don’t like the texture Chia seeds sometimes give. In fairness, you will barely notice them when used in baking and they are completely flavour free.
Flax Seeds. For this option we need 1 tablespoon of milled flax seeds with 3 table spoons of water, to substitute 1 egg. This is the best one for whole grain options due to the nutty flavour flax seeds give.
Banana. Preferably a ripe medium size, one you can easily mash, to replace 1 egg. This option is perfect for muffins and cupcakes as they give an extra natural sweetness and texture; also helping to avoid the need for extra sugar. It is important to note that your desserts will have a subtle taste of banana. Personally, I love the subtle hint of banana, but if you don’t then it probably won’t be the solution for you.
Silken Tofu. ¼ of a cup replaces 1 egg. This is a great option when you want to achieve a more dense and rich texture, for instance brownies. Beware of any allergies to soya as this is of course, a soy based product.
Baking Soda and Vinegar – Mix 1 teaspoon of baking soda with 1 table spoon of vinegar (Apple Cider Vinegar is my favourite) to substitute 1 egg. This is the option you should go for when seeking that fluffy and spongy texture in your cakes. The downside would be if you want a dense whole grain bake as this would create quite a light texture.
Applesauce – ¼ of a cup replaces 1 egg. This one is inexpensive and pretty accessible no matter where you are. This is perfect when looking to replace only one egg. Unfortunately, apples lack the proteins that eggs have. If you are looking to use this for a recipe that needs 3 or more eggs, your end product probably won’t turn out as expected due to the lack of structure that eggs deliver.
Egg Substitute. If you don’t want to break your head, this is the easiest way to go, and you can get it in any health store, the downside it’s a bit more expensive than the other options.
The first option that pops your mind when you want to replace butter is margarine. Unfortunately we know is not the healthiest nor is it the most environmental or animal friendly option due to its palm oil content. So here I gift you with a list of great butter replacements that are environmentally and animal friendly.
Coconut oil – One of the few oils that retains its benefits after heating. It doesn’t taste like butter but it’s a great option for baking. Remember to use a virgin, unrefined coconut oil.
Flax seed oil – Packed with omega-3 and dietary fibre. A great healthy option.
Mashed Avocado – A great option if you have some ripe avocados that need eating. Avocado is a fantastic substitute for brownies and moist rich cookies.
Sesame, corn oil – Use an untoasted sesame oil to avoid the overpowering flavour that the toasted version brings with it. The corn oil you use should be an organic Non-GMO one.
Nut butter. Use your favourite nut butter, whether this is almond, cashew, peanut, seed butter, all are great options. Almond and cashew generally have a more neutral taste when used in baking. Be wary of nut allergies.
The easiest to replace due to the vast range of plant based milks available. The best part being that you use these in exactly the same way as you would regular milk. Here we list some options available (If you can make your own from scratch – all the better).
- Oat Milk
A common sweetener widely used, here is a list of great honey substitutes that won’t disappoint.
- Unrefined cane sugar
- Date syrup
- Coconut Sugar
- Agave syrup
- Maple syrup
Hopefully you will find this helpful. Remember, cooking and baking is supposed to be fun, so don’t be afraid to play around with new ideas for a change. At the end of the day, we are used to do things a certain and specific way, but it doesn’t always need to be this way. The most brilliant creations are made completely by accident. The important matter here is to live congruently and coherently and realising some things are not as difficult to change as we think.
So that’s all for now, hope this blog was helpful and you can start all hands on with your favourite recipes. Share with us your pictures on Facebook, Instagram and Twitter. And don’t hesitate to ask us any questions.