Baking Substitutions: Vegetarian/Vegan Style

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One of the most difficult parts of being a vegetarian (or making vegan food just for the fun of it) are the substitutions in baking.  Unless you are a culinary chemist, then the purpose of some ingredients is a little confusing.

Butter
  • shortening or
  • 2 T mashed potatoes
  • 2 T mashed avocado
  • 2 T Tahini or other Nut Butter
  • 2 T moist bread crumbs
  • 2 T Moist Oats, 
  • Plain silken tofu

Per one Egg.

Buttermilk Curdled soy milk (1 c soy milk + 2 T lemon juice or white vinegar)
Cheese Soy cheese, nut cheese
Cottage/Ricotta cheese Crumbled tofutofu cheese
Cream cheese Tofu cream cheese
Eggs Ener-G Egg Replacer, 1 mashed banana or 1/4 cup applesauce per egg (best for baked goods); 1 Tbs. agar flakes whisked into 1 Tbs. water and chilled for 5 minutes (for an egg white substitute), 1 Tbs. ground flaxseeds simmered in 3 Tbs. boiling water for 2 minutes
Gelatin Agararrowroot, corn starch, guar gum, xanthan gum 
Honey Maple syrup, molasses, succanat, agave nectar (be careful, it is VERY sweet!), and brown rice syrup 
Lard Olive oil, vegetable oil
Mayonnaise Tofu mayonnaise, or 
Meat Eggplant, portobello mushrooms, tofubeansseitantempehtextured vegetable protein (TVP)
Meat/Chicken stock Vegetable stock, garlic broth, water/wine with soy sauce (1-2 T soy sauce per cup liquid)
Milk Soy milk, rice milk, almond milk, oat milk,
Milk chocolate Carob, chocolate soy milk, 
Parmesan cheese Mock Parmesan cheese
Protein sources Nuts, beanstofutempeh(TVP)
Sour cream Tofu sour cream
Yogurt Soy yogurt
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One thought on “Baking Substitutions: Vegetarian/Vegan Style

  1. Pingback: 3 Things to Do With Dandelions: Delicious and Fun | Honey & a Rag- Online Zine

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