Baking The Vegan Way
Eggs are used to bind a dish and, when whipped, may also incorporate air making a cake or pudding very light. Vegan egg replacement powders are available from health food shops. However, many recipes can be adapted using one of the suggestions below. Just remember to bear in mind the final dish — you can’t use banana as a substitute when making a quiche!
Instead of 1 egg, you can use:
- 1 tbsp gram (chick pea) or soya flour and 1 tbsp water
- 1 tbsp arrowroot, 1 tbsp soya flour and 2 tbsp water
- 2 tbsp flour, ½ tbsp shortening, ½ tsp baking powder and 2 tsp water
- 50g tofu blended with the liquid portion of the recipe
- ½ large banana, mashed
All baking requires butter, soya spread is a substitutue but also flax seed or olive oil. Try any oil really, again bearing the final dish in mind!
Cow’s Milk Alternatives
There are many plant derived milks available some may be thinner in consistency than others Mitsu favours oatmilk for her baking but look out for those made from nuts, rice, soya and you could even experiment with coconut milk.