When you consider how many baked goods contain animal products, vegan baking may appear difficult, but it’s actually quite simple. There are a variety of vegan baking tricks that can be used to adapt recipes for vegans, as well as a variety of recipes created specifically for vegans. Many vegan baked goods are virtually indistinguishable from their non-vegan counterparts, and some are even more delicious and unique.
Before we get into vegan baking tips, it’s important to define what a vegan is. A vegan is a person who refuses to consume any animal products, such as eggs, dairy, or meat. Honey is also avoided by many vegans because it is made by bees. Vegans who are serious about their diets should avoid foods that have been refined or filtered with animal products; sugar, for example, is frequently refined with animal bones, and charcoal-filtered beverages like vodka may contain bone charcoal.
A vegan may inquire about the ingredients in a baked good or meal because vegans have different personal boundaries. Do not be offended; the vegan may be looking for something he or she is allergic to or avoids, such as flour or nuts. Take a recipe request as a compliment if you produce something truly exceptional.
Dairy products such as milk, buttermilk, and butter are used in many baked goods. Using plant-based milks to replace milk and buttermilk is one of the most common vegan baking tricks. Many markets carry soymilk, rice milk, and almond milk, which can all be used to replace milk in a recipe. To achieve a tangy texture, try using vegan yogurt instead of buttermilk. Butter can be substituted with trans-fat-free margarine, or a mixture of margarine and applesauce, banana, or pumpkin puree can be used instead. Don’t completely eliminate the margarine; some fat is necessary in baked goods to keep the flavors balanced.
Even with tried-and-true vegan baking techniques, replacing eggs is more difficult. Eggs provide loft and volume in addition to providing moisture and binding foods together. Because they don’t contain eggs, some vegan baked goods have a heavy flavor. Applesauce and other vegetable purees can add moisture and loft to baked goods, but they won’t make cakes or cookies fluff up. With dense quick breads and muffins, this may not be an issue, so feel free to experiment with mashed bananas, roasted pumpkin, and applesauce; one quarter cup equals one egg.
There are two well-known vegan egg-substituting techniques. The first is an egg substitute purchased from a store. When buying egg replacers, keep in mind that some companies include eggs in their products, despite the fact that the products are meant to lower cholesterol. Look for a product that is clearly marked as vegan-friendly. You can also use a baking trick from the First World War, when eggs were scarce in many parts of the globe. 1 teaspoon baking soda, 1 teaspoon vinegar, 1 teaspoon baking soda, 1 teaspoon vinegar, 1 teaspoon baking soda, 1 teaspoon vinegar, 1 teaspoon vinegar, 1 teaspoon vinegar, 1 teaspoon vinegar, 1 teaspoon vinegar, 1 teaspoon vinegar, 1 teaspoon vinegar, 1 teaspoon The chemical reaction will fluff up the food, but get it into the oven as soon as possible to avoid it collapsing.
Flax seeds can also be used as an egg substitute in earthy, whole grain muffins. Use one tablespoon of flax seeds blended with three tablespoons of water as an egg substitute. One quarter cup silken tofu, which will provide moisture and some loft, can be used to make cakier sweets.
If you’re cooking for a vegan who doesn’t eat refined sugar, try stevia or agave nectar as natural sugar substitutes, or play around with fruit sweeteners. Remember that, even if your vegan baked goods don’t always turn out perfectly, vegans appreciate the effort and care you put into them.