CategoryCooking

The Best Vegan Alternatives for Eggs (For Breakfast, Baking, and Binding)

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Before going vegan, I ate eggs every day for years. So I had a big hole to fill after making the switch. Luckily, it’s not hard to substitute for eggs in baking with vegan alternatives, and there are even some plant-based egg recipes that come close to the original. The Best Direct Vegan Egg Substitutes for Cooking and Baking I’ll break down all your alternatives, but keep in mind that the best...

Substituting Eggs in Cake Mix (The Vegan Way)

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One thing vegans have gotten really good at is finding creative ways to go without common baking ingredients like eggs and milk products. It turns out that while you won’t find a perfect match for eggs, there are a few ways to substitute eggs in a cake mix that will still get you a reasonably fluffy result. Let’s go through them, one-by-one: Vinegar and baking soda: The classic volcano reaction...

Can You Get Food Poisoning From Tofu?

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The short answer is yes, you can get food poisoning from tofu. But the real question is it likely? And is there a way to prevent it? A Quick Summary of Food Poisoning Food poisoning comes from eating either spoiled or contaminated food. It can be caused by bacteria, viruses, or parasites. The consequences, of course, are vomiting, nausea, and a host of other unpleasant things. So we need to look...

Vegan Alternatives to Oyster Sauce

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Oyster sauce is a popular ingredient in a lot of Asian dishes that obviously isn’t vegan. When it comes to substituting oyster sauce, we don’t have a ton of options. But there are 3. 1. Mushroom-Based Soy Sauce For whatever reason, soy sauce with mushroom flavoring comes closest to oyster sauce in terms of texture and taste. You’ll typically find it in Asian grocery stores called either “Mushroom...

What’s the Best Vegan Egg Substitute for Breading?

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Just because you’re vegan doesn’t mean you can’t enjoy many of the same breaded foods you did before. None of these are perfect substitutes for eggs in breading, but most do a pretty good job. Some people actually prefer them. There are 4 main ways to substitute eggs in breading: Make a “flax egg” – This is the best option. Mix 1 tbsp of ground flax with 2 tbsp of water. Mix it and let it...

The 3 Best Agar Agar Substitutes

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Agar agar is a gelling agent derived from seaweed used mainly in vegan recipes to replace gelatin. It’s fairly easy to find now, but if you don’t have it on hand for a recipe, there are a few alternatives. The best alternatives at this point are xantham gum and guar gum. You can substitute these in a 1:1 ratio (e.g. 1 tbsp of either gum for 1 tbsp of agar agar). It won’t give...

Is Lo Mein Vegan?

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While there are vegan versions of lo mein that you can make, typical lo mein is not vegan. The noodles in traditional lo mein are egg noodles, which of course have eggs in them. So it’s already not vegan, before you consider any other ingredient. Usually lo mein also contains vegetables and some sort of meat. Obviously the ones with meat are not vegan. There’s plenty of Asian food...

Can You Freeze Cooked Lentils?

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You absolutely can freeze cooked lentils! Cooking a huge batch and freezing unneeded ones is the most efficient way to meal prep. It saves you even more time if you like sprouting your lentils, which takes even longer before cooking. They also last longer. Cooked lentils last around 5-7 days in the fridge before going bad, but can last up to 6 months in the freezer. Here are some important things...

The Science Behind Why Frozen Tofu Tastes Different

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I’ve tried my fair share of tofu variations since going vegan, and frozen tofu is one of the best. Somehow, freezing tofu makes it spongier and firmer when you actually cook it. Two researchers actually conducted a study to find out what happens when you freeze tofu. Here are the highlights: Tofu made from frozen soybeans showed higher hardness, gumminess and chewiness than the control. Freezing...

Why Do Chickpeas Foam and Should You Remove It?

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When you boil chickpeas (a.k.a. garbanzo beans), particularly soaked chickpeas, you’ll notice that a sizeable layer of foam forms along the top of the water. You can even find some of this foam in many canned chickpeas. So what is it? Can you eat it? Is it nutritious? And other questions probably came to mind. I’ll answer them as simply as possible here. Why Do Chickpeas Foam, and What is it? The...