Living Vegan For Dummies - Alexandra Jamieson [70]
Tofu can stand in the place of eggs for any quiche recipe. Buy a premade vegan pie crust or make your own, fill with mixed tofu filling, and bake for a glorious presentation.
Opting for vegan gelatin
Gelatin is an ingredient that’s used to turn liquid into a solid or semi-solid. (Think Jell-O.) Gelatin is often used to thicken desserts, candy, ice cream, marshmallows, and low-fat yogurt. It also is used to make vitamin capsules, cosmetics, and photographic film, and to filter some alcohol, beer, and wines. Believe it or not, gelatin is made from the collagen found in animal bones, horns, hooves, skins, tendons, and other miscellaneous body parts. Commercial gelatin is a byproduct of the meat and veal calf production industry — so it’s definitely not vegan.
Luckily, we vegans can avoid gelatin and still create dishes that need binding or gelling. You can now purchase packaged vegan gelatins in some natural food and grocery stores and online. Another excellent natural gelling agent is agar, or Kanten. (See the recipe for Fruit Kanten in Chapter 15.) This sea vegetable can be found in flakes, bars, and powders. Especially good for gelling aspics and terrines and creating creamy fillings for cakes and mousse, agar can be found in natural food stores and Asian grocery stores.
Binding without eggs
Certain recipes, such as casseroles, sauces, veggie patties, and simple cookie and muffin recipes, need a binder to keep all the ingredients together. To create the binding effect of one egg, use any of the following options:
A flour and water mixture: Use 1 tablespoon plus 1 teaspoon soy, garbanzo, or whole-wheat flour mixed with 2 tablespoons of water to bind a muffin recipe or thicken a sauce or gravy.
Applesauce: For sweet baked goods, such as cookies, cakes, muffins, and scones, 1/3 cup applesauce works well. Add 1/4 teaspoon extra baking powder to the recipe to help with rising or leavening.
Ground flaxseeds: Simmer 2 tablespoons of ground flaxseeds in a small saucepan with 3 tablespoons of water until thickened. Allow to cool before adding to recipes for baked goods in place of the egg.
Flaxseeds are a great source of omega-3 oils, which means they can spoil quickly. Grind them fresh for each recipe, and store whole flaxseeds in the freezer in an opaque, air-tight container to prevent spoilage from light and heat.
Mashed fruits and vegetables: For example, 1/3 cup mashed very ripe banana works well in sweet baked goods. Other substitutes include 1/3 cup of either mashed white or sweet potatoes or mashed or blended cooked vegetables.
Nut or seed butters: You can use 1/4 to 1/3 cup almond, cashew, or peanut butter. Or try the same amount of tahini or sunflower butter to bind a muffin or quick bread recipe. The same amount, or smaller, can be used to add richness and thickness to a sauce recipe.
Oats: You can use 1/4 cup quick oats as a binder, mixed with the liquid ingredients, in muffin or quick bread recipes. Oats also can act as a thickener in sauces and soups.
Powdered egg replacer: You can find this egg substitute in health food stores. This product lasts indefinitely if properly stored in a cool, dry place. Best used in baking to bind recipes.
Tofu: Use 1/4 cup mashed or blended silken or soft tofu to help bind muffin, scone, and quick bread recipes. Add 1/4 teaspoon extra baking powder to the recipe to help with rising or leavening.
Yogurt: Try 1/3 cup soy yogurt to bind a muffin, pancake, or cookie recipe. Use unsweetened yogurt for thickening savory dishes like soups or sauces.
The New Dairy: Substituting with Vegan Milks, Butters, and Cheeses
Bessie the cow can have her retirement party now — the vegan dairy cooler is stocked full with cow’s milk replacements that work really well in recipes. With all these great nondairy milks, butter substitutes, and cheese stand-ins, vegans can indulge in every food craving and texture possible.
Products can be made from grains, nuts, soy, or a combination of these. Vegan milks