Most people think that turning to a plant based lifestyle means missing out on all their favorite dishes. I thought the same thing until I discovered some of these simple substitutions. Once you know your substitutions, you can tackle any recipe you wish and have it turn out the way you remember, or better!
- Use 1 heaping Tbsp Chia seeds and mix with 3 Tbsp water. Let mixture sit for about five minutes and it will begin to absorb the water and make an egg like texture. This is my “go to” egg replacement.
- Use 1 heaping Tbsp of ground Flax seed or Flax meal with 3 Tbsp water. Let mixture sit for about five minutes while it thickens. This substitute is great for finer baking.
- Please note that these egg substitutions work best when the recipe calls for 3 eggs or less. I have not tried with a recipe that requires more than 3 but if you do, let me know in the comments how it turned out.
For Butter or Shortening:
- Coconut Oil can be used in equal measures as a substitute for either butter or shortening.
- Grape seed Oil can also be used in equal measures and has less of a taste to it. Please note that this oil works best if the recipe calls for melted butter. I have successfully used it in all types of baking and cooking though.
- Any type of nut milk would do great! I personally prefer to use Coconut Milk or Cream. It has a really nice texture to it and if you add some cider vinegar you have a Butter Milk replacement.
- If you refrigerate Coconut Cream you end up with a whip cream type texture which is great for pies and crisps etc.
- Chickpeas are incredibly versatile! When semi-mashed they make a flaky texture which is great for mocking the texture of chicken or fish.
- Dark beans are great for mocking ground beef dishes or most stews.
- Lentils work great for “meat-balls” and loafs. Check out this great Lentil Loaf recipe!
- Tofu works great and can be made in a variety of ways. Smoked tofu can be sliced thin and fried in some oil and you are left with a great bacon substitute. Chick out my “TLT” recipe!
- Chickpea flour can be used not only as a baking substitution but for a thickening agent as well. The texture it leaves when using as a thickening agent is perfect. Great for “Gluten-free” cooking! Just sprinkle about a Tbsp at a time over the dish until you reach a desired thickness or consistency.
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