Substitution Sunday

I thought I would give you a few conversion options just in case you need them. We will do this as if you are cooking a whole foods vegan recipe which also works if you are cooking for someone with dairy or egg allergies. This list is from You Won't Believe It's Vegan


BEEF - tofu, tempeh, seitan, or beans. Lentils work really well for meat "bulk" in lots of recipes.


BEEF BROTH - miso paste or tamari


BUTTER in baking - coconut oil, canola oil


BUTTER in cooking - Earth Balance vegan margarine


CHICKEN - tofu, tempeh, seitan


CHICKEN STOCK - homemade vegetable stock, packaged veg broths, powders or bouillon. 


CREAM - coconut milk or soy creamer


EGGS for binding - Flaxseeds. For 1 egg, mix 1 tbs ground flax meal with 3 tbs water


EGGS  for moisture - Applesauce or silken tofu. For 1 egg, use 1/4 c tofu or applesauce and a pinch of baking powder


EGGS for leavening - Ener-G Egg Replacer  (see pkg for amount)


GELATIN- Agar. 1 tbs flakes or 1tsp powder to 1 c liquid


MAYO - Vegenaise or Nayonaise. These dairy-free alternatives have the same qualities as mayo but none of the cholesterol.


T.V.P. - crumbled lentils or tempeh 


~Venus