Vegan Baking Guide
How to substitute healthier and kinder ingredients.
When you're new to plant-based cooking, the idea of baking without butter, dairy milk or eggs can seem a little overwhelming. You'll soon find just how simple it is though (and oftentimes plant-based ingredients can perform better)! You'll feel healthier too.
1 tablespoon ground whole flaxseed
3 tablespoons water
Mix together & allow to sit for 3-4 minutes, until a gelatinous mixture forms.
This amount replaces 1 egg in baking.
Simply multiply to suit. Use in pancakes, crepes, cakes, biscuits and muffins.
Olive Oil Pastry
(butter pastry substitute)
This produces a flakier, shorter, better textured pastry than our old butter pastry recipes used to. We use whole ground flour, ground nuts (almonds, walnuts or hazelnuts), olive oil, juice of a lemon and chilled water.
Besan/ chickpea Flour
(thickener for sauces)
Swapping besan flour for regular white flour in sauces adds protein, but also adds a nutty flavour and a texture which behaves. No more lumpy sauces! Substitute like for like amount in savoury sauces and gravies.
Blended with a stick-mixer or a food processor, the very best organic non GM silken tofu is a brilliant addition when you want a creamy sauce for a curry or in a cheesecake or quiche.
We also love to stir it though stir-fry noodles at the end, tossed with peanuts and chilli, to create a creamy finish.
(egg white substitute)
That liquid leftover from a drained can of chickpeas is the new wonder-kid on the culinary block - because when whipped, this magic liquid becomes the most fabulous substitute for egg white. Use in chocolate mouse, pavlova & meringue. We use ⅓ cup of sugar to a can of chickpeas - makes the equivalent of 2-3 egg meringue. 3 tablespoons of aquafaba is the equivalent of 1 egg white.
While the jury is still out on the enormous claims of the cure-all effects of this ancient (but now trendy) ingredient, there is no debate about its cooking prowess. Use 3/4 cup virgin/cold-pressed coconut oil + ¼ cup water to replace 1 cup of dairy butter. (Whip it, melt it - it creates yummier, more evenly textured cakes, biscuits, crumbles and slices.)