Vegan Substitutes

I have had several people ask me to compile a list of vegan substitutes and a list of gluten-free items that I use. I hope you find it helpful. My list will continue to grow as I try new products. Thanks!


Egg Substitutes


1 egg equals:


1 Tablespoon flaxseed meal + 4 Tablespoons water
1 Tablespoon ground chia seeds + 4 Tablespoons water

Ener-G Egg Replacer
1 egg = 1 1/2 tsp dry Egg Replacer plus 2 tbsp water


1 egg white = 1 1/2 tsp dry Egg Replacer plus 2 tbsp water
1 egg yolk = 1 1/2 tsp dry Egg Replacer plus 1 tbsp water


This can be found online or in most supermarkets now.
 
 I use tofu for tofu scrambles and quiche.
 
 
 
______________________________________________
 
Butter substitute
 
Margarines are the best substitute but only if they are made with non-hydrogenated oils. The best product and the one I use the most is Earth Balance buttery spread for baking, frying, cooking and as spread for toast.
 

 
If you run out of Earth Balance you can always use 1/3 cup canola oil for 1/2 stick of Earth Balance.
                          ___________________________________________
Shortening
 
Shortening is usually called for in pie crusts, cookies, frostings, icings and much more. Crisco should not be an option EVEN for non-vegans because it is made with hydrogenated oils or trans-fats that are harmful to the arteries.

I use Spectrum organic ALL-VEGETABLE shortening which contains non-hydrogenated oils. I find that this product is cheaper at regular supermarkets than at your local health food stores.
 
I have also substituted coconut oil for recipes in baked goods (cookies, pie crusts, etc) that called for shortening.
 
Oils
 

 
Frying:  I use Tropical Traditions Coconut Oil and light Sesame Oil for frying because those are appropriate for high cooking oils that can be heated between 350 degrees and 450 degrees.
 
Sauteing and Salad Dressings- I like using extra virgin olive oil, grapeseed oil and sunflower oils for salads dressings and sauteing. Dark sesame oil is perfect for sauteing stir-fries but not for frying because you lose the the oil's full flavor.
 
Flours and Grains
 
Even though I am limiting gluten in my diet, I do continue using regular flours. I like buying King Arthur Flours and Bob's Red Mill products.


Bob's products in my pantry (they last me 2 months, depending how often I bake)

• gluten-free oats
• Whole Wheat White Flour
• Whole Wheat Pastry Flour
• Brown Rice Flour
• Sorghum Flour
• Buckwheat Flour
• Tapioca Flour (starch)
• Spelt Flour
• Flaxseed Meal
• Potato Flour
• Oat flour
• Gluten-free All-purpose baking flour

 
Chocolate
 
Even though I make my own chocolate sauce, I still keep certain chocolate products that are pure and vegan in form. Dark or bittersweet chocolate contains no dairy products and it made from clean and natural ingredients. When recipes call  for chocolate squares, I use

• Fair Trade 71% Organic Very Dark Chocolate Bars
• Newman's Own Organic Dark Chocolate
• Alter Eco Fair Trade Chocolate
• Green and Black Organic Dark Chocolate

Organic Cocoa

• Green and Black Organic Cocoa
• Rapunzel Organic Cocoa Powder

Chocolate chips

• 365 vegan chocolate chips from Whole Foods
• Ghiradelli Bittersweet chocolate chips

Sweeteners

• 365 Vegan Cane Sugar from Whole Foods
• Agave nectar
• Coconut Nectar
• Maple Syrup, Grade B
• Coconut Crystals
• Organic powdered sugar

I use agave in all of my raw desserts and have recently started using coconut nectar to reduce the amount of agave. Maple syrup is also great for raw desserts too! In baked goods, I alternate using agave and the vegan cane sugar. Coconut crystals, vegan cane sugar, and agave nectar are great in hot beverages.
Dairy substitutes

• Milk substitutes
• So Delicious Coconut Milk:[ Unsweetened, Vanilla, and Original]
• Blue Diamond Almond Milk [Unsweetened, Vanilla, Original, Chocolate]
• NOW Soy Milk powder [for cooking, if I run out of other milks]
• Rice Dream [Original, Vanilla]
• Creamer
• So Delicious Coconut Milk Creamer [Original, French Vanilla, Hazelnut]
• Switch from the unhealthy Coffee-Mate which contain hydrogenated oils!
• Cheese
• Daiya cheese [Mozzarella or Cheddar Shreds] by FAR the BEST vegan cheese
• I am JUST now trying Teese's new vegan cheese formulation (stay tuned)
• Ice Cream [I really try to limit my soy intake so these are my favorites[]
• Purely Decadent Coconut milk Ice Cream, Bars and Sandwiches [Many flavors to choose from]
• Rice Dream (rice milk ice cream)
• Almond Dream (almond milk ice cream)
• Cream Cheese
• Tofutti non-hydrogenated cream cheese
• Vegan Gourmet cream cheese alternative [I have been told it has a better flavor]
• Sour Cream
• Tofutti sour cream
• Vegan Gourmet sour cream
• Whipped Cream
• make your own using the fat from the FULL fat coconut milk and whipping it with powdered sugar
• Soy Whip [I used this for tiramisu]

Condiments

• Mayonnaise
• Vegenaise [Comes in different flavors and is delicious for sandwiches, sauces and dressings]

Meat Substitutes

•  Match vegan meat alternatives [Ground Pork and Beef, Crab, Italian Sausage, & Breakfast Sausage]
• Upton's Naturals Seitan [Ground beef-style, Chorizo, Italian Sausage, Traditional Seitan]
• Field Roast grain meat [I only buy their sausages: Italian, Mexican Chipotle, and Smoked Apple Sage]
• Tofu [Nasoya Organic, Mori-Nu, and any non-GMO tofu]
• Tempeh [Three-grain, soy, flax, wild rice, garden veggie]
• Tempeh Bacon or Smart Bacon
• Vegan Jerky [seitan-based and perfect for travelers]
• Beans [Garbanzos, lentils, black beans, refried beans, pinto, navy beans, etc]

Read more...