Just because you’re vegan doesn’t mean you can’t enjoy many of the same breaded foods you did before. Although it won’t be the exact same. None of these are perfect substitutes for eggs in breading, but most do a pretty good job. Some people actually prefer them. I did my research, and there were 3 breading substitutes for vegans that kept being recommended. So, I tested these 3...
The short answer is that most balsamic vinegar is vegan, but some is not. When it comes to ordering something like a salad from a restaurant with a balsamic dressing, you can feel pretty safe that it’s vegan. To get into more detail, it depends on the specific type of balsamic vinegar you buy, and the ingredients used. The same goes for other types of vinegar like red wine vinegar. The 2...
Agar agar is a gelling agent derived from red algae. It’s mainly used in vegan recipes like jelly and cakes to replace gelatin. Finding agar agar is fairly easy now, but if you don’t have it on hand for a recipe, there are a few alternatives. What Does Agar Agar Do? Ingredients like gelatin and agar agar are thickeners. They both happen to give the food that they are added to a...
There’s a wide variety of vegan seafood substitutes that come pretty close to the real thing. I’ve compiled a mixture of homemade recipes and store-bought substitutes that are easily found. Vegan Clam Substitutes When it comes to clams and oysters, king oyster mushrooms are the best substitute (as the name implies). You can’t really substitute anything for plain clams, but you can replicate the...
Evaporated milk is a versatile ingredient for any cook. For vegans, any non-dairy milk can be used in place of evaporated milk, you just need to boil it to thicken it to a similar consistency as evaporated milk (that’s how evaporated milk is made in the first place). In general, you want to use about twice as much non-dairy milk as the recipe calls for in terms of evaporated milk. Then heat it...
One day I was cooking beans for over an hour, and they still wouldn’t soften… This led me to start learning about why this happens and experimenting to find the best solution. It turns out there are 4 main reasons that legumes (any type) stay hard while you cook them, and the solution can be as simple as adding some baking soda, or cooking longer depending on the specific...
I, like you, wondered why do aquafaba recipes always call for the liquid from a can of chickpeas. Why not lentils? Or white beans? After all, all legumes seem to produce that foam at the top when you cook them. This is because they all contain saponins, which is a main part of that chickpea (or other bean) foam. So, I tested whipping up the liquid from a few other types of legumes. I...
Almost every recipe that calls for coconut cream needs it so you can make a vegan version of whipped cream. That makes it pretty special, because most other vegan heavy cream substitutes do not whip up at all or very well. If at all possible, use coconut cream (the thick part of refrigerated canned coconut milk). But if you can’t, there’s one other option – aquafaba. How to...